Chicken Enmoladas

Chicken Enmoladas

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Step 1 Bring a pot of water to a boil; add half an onion, 2 whole garlic cloves and the thyme. Cook chicken breast, bone and skin included. 
Step 2 Remove the chicken once cooked through after 20-30 minutes. Discard the onion, herbs and garlic, but set aside one cup of chicken stock.
Step 3 Shred the chicken and set it aside.
Step 4 In a frying pan, add a tablespoon of cooking oil and sauté half an onion coarsely chopped and two garlic cloves until fragrant and caramelized. Add the tomatoes cut into wedges and cook for 2-3 more minutes. Set aside.
Step 5 Add to a blender one cup of chicken stock, the mole La Costeña and the stir-fried tomatoes, onion and garlic. Blend until smooth.
Step 6 Heat the tortillas in a skillet until soft, and fill each with 2-3 tablespoons of shredded chicken.
Step 7 Place the filled tortillas in a baking tray and top them with the mole.
Step 8 Top with the grated cheese and serve immediately.


Alternatively, top with grated Manchego cheese and bake for cheesy enmoladas 


  • Calories: 610 
  • Fat: 29.2g 
  • Carbs: 52.8g 
  • Protein: 37.5g 


  • 1 lb. chicken breast
  • 1 white onion
  • 4 garlic cloves
  • 1 tsp dried thyme
  • 1 tsp salt
  • 9oz jar of Mole La Costeña
  • 3 plum tomatoes
  • 12 corn tortillas
  • 2/3 cup fresh cheese, grated
  • Cooking oil as needed


Mexico Rico
Mexico Rico