Enchiladas Con Mole, Pollo y Verduras

The other day, when I made my mole beef short ribs, Mole Short Ribs I had a lot of mole leftover. You all know how I love to re-create with my leftovers, and I did once again. This time I used my mole to make enchiladas with chicken and vegetables o enchiladas con mole, pollo y verduras.

Enchiladas are very popular, and can be made savory or sweet. They lend themselves to just about anything. You can roll them or layer them. I do both. This time I layered them. I actually prefer them layered.

Preheat the oven to about 375*F or 191*C.

Spray a 9×13 baking dish with cooking spray.

You can use any kind of vegetables you like, but I kept it simple, with Mexican style vegetables. I used red and orange bell peppers, garlic, red onions, jalapenos, and corn as my vegetable filling. I sauteed them until they were softened and tender, then added some leftover shredded chicken (already cooked). I added some cumin, oregano, thyme and salt & pepper to the mix.

When the chicken and vegetables were ready, it was time to start the layering process. I heated the mole sauce and lightly spread some on the bottom of the prepared baking dish. Then I heated up the tortillas (I just put them in the microwave for about 30 seconds) and placed them on top of the mole.

Next came a layer of the vegetables and chicken mixture, topped with shredded cheese. I used a Mexican blend.

Repeat until the pan is full, adding more mole sauce on top of the layers of tortillas, finishing with another layer of cheese. Then bake for about 40-45 minutes, or until the cheese is all melted and the internal temperature of the casserole is about 160* F.

As soon as the casserole was done, I added some chopped cilantro, green onions, and pickled onions on top. Pickled Onions

This goes well with rice and/or beans. I served it with some of my leftover black-eyed peas. Double Good Luck – PartΒ 1 I am making the good luck extend as long as possible. πŸ™‚

Have a great day and make everyday great. Stay safe and stay well, and if you are in the cold part of the country, definitely stay inside and stay warm. ‘Til next time. Happy New Year.

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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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