Enchiladas Con Pollo y Mole

We were invited to a last minute going away potluck party for a friend of ours who is moving out of state. I whipped up a batch of chicken enchiladas with my mole sauce or enchiladas con pollo y mole for our contribution to the event. Pollo con Mole de Manzana con Pasilla They were a big hit. None of us coordinated on who was bringing what, but everything came together beautifully, as it usually does.

I do not have a picture of the finished enchiladas, since once again, I took them directly out of the oven and off we went. But I think you will get the general idea. I have confidence in all of you.

The enchiladas were smoky sweet, with a bit of heat. !Estoviste delicioso!

For the chicken filling, I used some leftover Costco rotisserie chicken, along with corn, red and green bell peppers, jalapeno peppers, garlic, onions, cumin, oregano, salt & pepper, olive oil and lime olive oil, cilantro and a bit of my mole mixed in.

I diced up the vegetables and sauteed them in the oil for about 5 minutes and then added the shredded chicken just to heat it up and mix everything together.

Preheat the oven to 350-375* F.

Spray cooking spray into a 9×13 baking pan.

Once everything was cooked, it was time to roll up the enchiladas. I debated on whether to roll them or to layer them. I do both, and it really just depends on my mood at the time. This time, I rolled them.

I heated up the corn tortillas so they were pliable and spread a little of the mole on the bottom of the prepared baking dish first. Then I filled them with the filling and rolled them up and placed them side by side.

Once the enchiladas were all ready, I added more sauce on top and then a layer of Mexican cheese blend. Then I covered them in aluminum foil and popped them into the oven for about 45 minutes. They are done when the center reaches an internal temperature of about 165* F and the cheese on top is all melted.

We had a lot of food and we all brought foods that complimented everything else very nicely. We had a few salads (I also brought a Mexican salad with a creamy lime and avocado dressing, but more on that later), soup, chili con carne y frijoles, chips and a chocolate cake for dessert. Everything was delicious. Our friend Brent was very touched as we all wished him well with his new adventures and journeys in life. Vios con Dio mi Amigo.

Life is good, and it is even better when shared with good friends and good food.

Stay happy, stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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