The Perfect Enmoladas - Las Palmas Sauces
Experience the perfect fusion of mole and enchiladas with our recipe. Perfect for family gatherings, these enmoladas are a delicious Oaxacan staple by chef Bricia Lopez. Yielding 6 servings.
Ingredients
- 2 lb red tomatoes
- 1 cup water
- 8 oz can mole negro paste
- 8 oz Mild Red Enchilada Sauce
- 1 cup chicken broth
- 1/2 tsp salt
- 1/2 tsp brown sugar
- 21 corn tortillas
- 3 cup cooked chicken, shredded
- Oaxaca cheese, shredded
- 1/2 white onion, thinly sliced rings
- 1 cup parsley, finely chopped
- 1/2 cup queso cotija
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