Chicken Enchiladas with Mole Sauce with Mexican Rice

Instructions

1. 1

   Cook and Shred the Chicken

   • In a medium pot, combine the chicken breasts, half an onion, smashed garlic cloves, bay leaf, and salt. Add enough water (about 4 cups) to cover everything by an inch.
   • Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. Cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
   • Carefully remove the chicken from the pot and set it aside to cool. Strain and reserve at least 1 cup of the flavorful cooking liquid.
   • Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces. Discard the onion, garlic, and bay leaf.
2. 2

   Prepare the Mole Sauce

   • In a separate saucepan, combine the prepared mole sauce with 1 cup of chicken broth (or the reserved chicken cooking liquid).
   • Place over medium heat and whisk continuously until the sauce is completely smooth, well-combined, and heated through, about 5-7 minutes. Reduce heat to low to keep it warm while you prepare the tortillas.
3. 3

   Prepare the Tortillas and Oven

   • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
   • In a skillet, heat the vegetable oil over medium-high heat until it shimmers.
   • Using tongs, carefully fry each corn tortilla for about 10-15 seconds per side. The goal is to make them soft and pliable, not crispy.
   • Transfer the softened tortillas to a plate lined with paper towels to absorb any excess oil.
4. 4

   Assemble the Enchiladas

   • Pour a thin layer (about 1/4 cup) of the warm mole sauce onto the bottom of your prepared baking dish and spread it evenly.
   • One by one, dip each fried tortilla into the pot of mole sauce, ensuring it's fully coated on both sides.
   • Lay the sauced tortilla on a clean plate. Place a generous line of shredded chicken down the center.
   • Roll the tortilla up snugly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and chicken, arranging them in a single layer.
5. 5

   Bake the Enchiladas

   • Pour all the remaining mole sauce over the rolled enchiladas, making sure they are completely covered.
   • Sprinkle the shredded Mexican cheese blend evenly over the top.
   • Bake for 20-25 minutes, or until the sauce is bubbling hot and the cheese is fully melted and slightly golden brown.
6. 6

   Garnish and Serve

   • Remove the enchiladas from the oven and let them rest for 5 minutes. This helps them set and makes serving easier.
   • Drizzle with Mexican crema, then garnish with a sprinkle of finely chopped white onion, fresh cilantro, and toasted sesame seeds.
   • Serve immediately and enjoy your homemade enchiladas.