There’s something magical about the way conventional Mexican flavors come alive in a single bite, and few dishes capture this essence better than chicken enchiladas with green mole sauce. This vibrant twist on a beloved classic combines tender shredded chicken wrapped in warm tortillas, bathed in a luscious, herbaceous green mole that’s both fresh and complex. From the bright tang of tomatillos too the subtle heat of serrano peppers and the earthy richness of toasted pumpkin seeds, green mole offers a symphony of flavors that elevate the humble enchilada into a celebration of culinary artistry. Join us as we explore the origins,ingredients,and secrets behind this mouthwatering dish that invites you to savor every flavorful moment.
Savor the Flavor: Chicken Enchiladas with Green Mole Sauce
Savor the flavor of Chicken Enchiladas with Green Mole Sauce, a vibrant dish that marries the tangy brightness of tomatillos with the earthy warmth of poblano chiles. This recipe honors traditional Mexican roots while inviting your kitchen to burst with amazing textures and fresh, dynamic flavors.Green mole, or mole verde, is a versatile sauce that transforms humble chicken enchiladas into a festive celebration of taste and color, perfect for family dinners or special occasions.
Prep and Cook Time
- Planning: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Yield
Serves 6 hearty portions
Difficulty Level
Medium – Accessible for cooks ready to experiment with layered flavors and classic Mexican techniques
Ingredients
- For the Green Mole Sauce:
- 6 medium tomatillos, husked and rinsed
- 3 poblano peppers, roasted, peeled, and seeded
- 1 medium white onion, quartered
- 3 cloves garlic, peeled
- 1 cup fresh cilantro leaves, packed
- 1/2 cup pumpkin seeds (pepitas), toasted
- 1 jalapeño, seeded (optional for mild heat)
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- for the Chicken filling:
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- For Assembly:
- 12 corn tortillas
- 2 cups shredded Oaxaca or Monterey jack cheese
- 1/4 cup fresh cilantro for garnish
- 1/2 cup crumbled queso fresco
- Thin slices of radish (optional garnish)
- 1 lime, cut into wedges
Instructions
- Prepare the Chicken: Season chicken thighs with smoked paprika, ground coriander, salt, and pepper. Heat vegetable oil in a skillet over medium-high heat and brown chicken on both sides until golden, about 5 minutes per side. Transfer to a pot, cover with water, and simmer gently for 20 minutes until cooked through. Remove chicken, shred finely, and set aside.
- Roast the Vegetables: Heat your broiler or grill. Place tomatillos, poblanos, and onion on a baking sheet. roast until tender and charred in spots, about 8-10 minutes, turning halfway. Peel poblanos and remove seeds once cooled.
- Toast the Pepitas: In a dry skillet over medium heat, toast pumpkin seeds until fragrant and lightly browned, about 3-4 minutes, stirring frequently enough to prevent burning.
- Blend the Green Mole Sauce: In a blender, combine tomatillos, roasted poblanos, onion, garlic, jalapeño, toasted pepitas, cilantro, oregano, cumin, olive oil, and chicken broth.Blend until silky smooth. Adjust seasoning with salt and pepper.If sauce is too thick, add a little more broth.
- Simmer the Sauce: Pour the blended green mole sauce into a saucepan over medium heat. Cook for 10 minutes, stirring occasionally, to deepen flavors and thicken slightly.
- Prepare Tortillas: Lightly heat corn tortillas in a dry skillet or wrapped in a damp towel in the microwave until pliable to prevent tearing during assembly.
- Assemble Enchiladas: Preheat oven to 375°F (190°C). Dip each tortilla lightly in the warm green mole sauce, then fill with shredded chicken and a sprinkle of cheese. Roll tightly and place seam-side down in a baking dish.
- Top and Bake: Pour remaining green mole sauce evenly over the enchiladas. Sprinkle with remaining cheese. Bake uncovered for 15-20 minutes until cheese is melted and bubbly.
- Garnish & Serve: Remove from oven and sprinkle with crumbled queso fresco, fresh cilantro, and thin slices of radish.Serve with lime wedges on the side for a bright finish.
Tips for Success
- Choosing the Ideal Chicken Cuts: For the deepest flavor and tender texture, boneless skinless chicken thighs are ideal – they’re juicier and hold up well to shredding. However, chicken breast can be used for a leaner option.
- Roasting for Visual Appeal: Achieving that perfect char on the poblanos and tomatillos creates smoky undertones and vibrant green hues in your sauce.
- Layering Ingredients: Lightly dipping tortillas in sauce before filling prevents dryness and enhances every bite with luscious green mole flavor.
- Make Ahead: Both the green mole sauce and shredded chicken can be prepared a day in advance. Store separately in airtight containers, then assemble and bake when ready.
- Heat Adjustment: Control the spice level by adjusting the amount of jalapeño or removing seeds altogether for a milder sauce.
Serving Suggestions and Pairings
Present your Chicken Enchiladas with Green Mole Sauce alongside a bright Mexican street corn salad to add crunchy freshness. A side of creamy guacamole or cool crema beautifully balances the slight heat of the sauce.
pair the meal with an aromatic white wine such as a Sauvignon Blanc or a fruity Mexican beer like a Michelada to complement the vibrant flavors. For a non-alcoholic option, ice-cold citrus-infused agua fresca refreshes the palate superbly.
Garnishes like crisp radish slices, fresh chopped cilantro, and crumbled queso fresco not only enhance taste but also lend a festive, colorful presentation that is sure to impress.
| Nutrient | Per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 34 g |
| Carbohydrates | 26 g |
| Fat | 18 g |
Q&A
Q&A: Savor the Flavor - Chicken Enchiladas with Green Mole Sauce
Q1: What makes green mole sauce unique compared to other mole varieties?
A1: Unlike its rich, chocolate-heavy siblings, green mole sauce is a vibrant, herbaceous marvel. Its signature comes from fresh ingredients like tomatillos, cilantro, pumpkin seeds, and green chilies, creating a tangy, slightly spicy, and nutty profile that dances on your palate with a refreshing brightness.
Q2: How does green mole enhance chicken enchiladas?
A2: Green mole elevates chicken enchiladas by infusing each bite with layers of complexity - the zesty tomatillos cut through the richness of the chicken, while the pepitas add a subtle crunch and earthiness. This sauce transforms a simple enchilada into a celebration of textures and fresh, bold flavors.
Q3: Can I make green mole sauce from scratch at home?
A3: Absolutely! While it might look intimidating at first, making green mole at home is a rewarding culinary adventure. Fresh tomatillos, green chilies, herbs, and toasted seeds all blend together to create a sauce that’s fresher and more vibrant than anything store-bought. plus, you control the heat and seasoning to perfectly suit your taste.
Q4: What type of chicken works best for these enchiladas?
A4: Tender, shredded chicken breast or thigh meat works perfectly. Slow-cooked or poached chicken ensures moistness and absorbs the green mole sauce beautifully, melding flavors for a juicy, satisfying filling.
Q5: Are there any great side dishes to serve with chicken enchiladas and green mole?
A5: Definitely! Crisp Mexican street corn,a light cucumber and jicama salad,or fluffy cilantro-lime rice are fantastic companions. They add freshness and contrasting textures, rounding out the meal without overshadowing the enchiladas’ starring green mole sauce.
Q6: How can I adjust the heat level of green mole to suit different palates?
A6: The trick’s in the chilies! Use milder green chilies like Anaheim or poblano for a gentle warmth, or add jalapeños and serranos if you crave a fiery kick.Roasting the peppers before blending also mellows their intensity while adding smoky depth.
Q7: What’s a simple garnish that complements the dish?
A7: A sprinkle of crumbled queso fresco, fresh cilantro leaves, and a squeeze of lime brighten up the plate with color and flavor. For an added crunch, toasted pumpkin seeds (pepitas) bring an authentic touch and delightful texture.
Q8: Can vegetarians enjoy this dish?
A8: Without a doubt! Swap the chicken for roasted vegetables or seasoned beans,and you have a luscious,herb-packed vegetarian enchilada that celebrates green mole’s vibrant character without missing a beat.
Ready to dive into a dish where zesty, nutty, and fresh harmonize? Chicken enchiladas with green mole sauce invite you on a flavor journey that’s both comforting and exhilarating. Give your taste buds a fiesta!
concluding Remarks
As the vibrant notes of roasted tomatillos, toasted pumpkin seeds, and fragrant herbs linger on your palate, these chicken enchiladas with green mole sauce remind us that true flavor is an experience-layered, soulful, and deeply satisfying.Whether you’re seeking to impress at a dinner party or simply craving a comforting meal that transports you to the heart of Mexican cuisine, this dish invites you to savor every bite and celebrate the rich culinary traditions behind it. So next time you want to turn an ordinary evening into something remarkable, let these enchiladas be your tasty inspiration. After all, good food is more than sustenance-it’s a story waiting to be told.
