The Perfect Enmoladas
This flavorful Oaxacan staple brings together the best of mole and enchiladas and combines them in an ideal dish for your next family gathering. Developed
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at laspalmassauces.com.
Cooking tools:
- Stove
- Oven
- Stockpot
- Saucepan
- Skillet
- Blender
- Baking dish
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Spatula
- Plate
- Paper towel
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 cups 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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