Hi everyone! So excited to be back on the blog with yet another one of my favorite Las Palmas collaboration recipes. This one comes right in time for the holidays and pot luck season. Whether you are hosting a dinner party, taking a dish to your office holiday party or just taking a little something to your kids’ school potluck, these enmoladas are the perfect dish for all of this and more. Of course I used our Guelaguetza mole negro paste, but adding the Las Palmas sauce for an extra kick and authentic Mexican flavor made them absolutely perfect. I hope all of you enjoy. If you make it for dinner tonight or take it to your next pot luck dinner, don’t forget to tag me and Las Palmas Sauces using our hashtags, #laspalmassauces #moleandmore. Happy holidays!
P.S. This dish also works beautifully with shredded turkey, so feel free to make it with any leftover turkey you may have this Thanksgiving weekend!
INGREDIENTS
Serves 6
2 lbs. red tomatoes
1 cup water
8oz Guelaguetza’s Black Mole Paste
8oz Las Palmas Mild Enchilada Sauce
1 cup chicken broth
½ tsp salt
½ tsp brown sugar
21 corn tortillas
Shredded cooked chicken
Oaxaca cheese, shredded
½ white onion, thinly sliced rings
1 cup finely chopped parsley
1/2 cup cotija cheese
PREPARATION
Boil tomatoes with water over medium heat. Allow to cook, covered, for 20 minutes.
Remove from heat, remove the skin and use the food processor to blend the tomatoes.
In a stock pot, pour the tomato puree and Guelaguetza’s Black Mole paste. Stir until fully dissolved. Add Las Palmas Mild Enchilada Sauce and chicken broth. Allow to simmer for another 15 minutes, stirring occasionally
In a skillet, heat up the tortillas, until lightly crispy on both sides and set aside
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, lightly dip each tortilla into the sauce.
Set the sauce-soaked tortilla on a plate. Place the shredded chicken and cheese on each tortilla and wrap over. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top.
End with a sprinkling of cotija cheese, onions and any remaining chicken you may have.
Bake the enchiladas for 10 minutes.
Sprinkle chopped parsley, and another sprinkle of cotija over the top and serve