Really Good Green Mole Chicken Enchiladas – Zacatecas-Style are so flavorful and will take over as your favorite Enchiladas!
I thought enchiladas always had red enchilada sauce on them. When I opened the can, the sauce was red? I’m here to tell you these Really Good Green Mole Chicken Enchiladas will be changing what you thought really good enchiladas were and, there isn’t a can involved!
Zacatecas is a city in North-Central Mexico. They have a rich mining history and a vast list of foods traditional to the country. Enchiladas, tortas, and stewed foods are common.
For John and I, it all started at a Mexican restaurant that we used to go to that served a spicy green salsa made from tomatillos. It wasn’t long that we were trying to recreate it and my tacos and now my enchiladas were topped or stuffed with spicy green sauces.
Our local newspaper posted this recipe over a year ago. Even though it took me a while to get around to making it, I always knew it was just waiting for me. When I dove into it, it didn’t take me long to figure out that there were some serious errors in their writing of this recipe. Of course, I did what any human being would do…I googled it.
It was very evident that this recipe had been adapted from a recipe that had appeared in Saveur. By the time I looked it up, I already had my chicken cooked and deboned. Well, the recipe is actually for a whole chicken cut and served in 8 pieces or 6 servings. I’m totally happy with the way that I made it. It went so much farther not to mention so deliciously wrapped in tortillas topped with this delicious fresh tomatillo, cilantro and jalapeno sauce.
Don’t have time to make it now? Pin it for later!
Really Good Green Mole Chicken Enchiladas – Zacatecas-Style
Ingredients
Chicken
- 1 whole chicken 3-4 pounds
- 1 bunch cilantro tops and stems separated
- 2 tsp kosher salt
- 1 tsp peppercorns
- 2 cloves garlic smashed
- 1 large yellow onion roughly chopped
- 1 bay leaf
Mole
- 8 oz fresh tomatillos 6-8, peeled and chopped
- 2 jalapenos seeds and ribs removed and roughly chopped
- 1 tsp salt
- 1/2 of the tops of the cilantro bunch
- 2 garlic cloves minced
- 2 flour tortillas torn in large pieces
Assembly
- Corn or flour tortillas toasted
- Remaining cilantro leaves chopped
- Garnishes such as Cotija cheese avocados, tomatoes
Instructions
Chicken
- In a 7 quart dutch oven or stock pot cook the chicken, cilantro stems, salt, pepper, garlic, bay leaf, and 12 cups water. Bring to a boil. Reduce to medium-low and simmer covered, stirring occasionally until chicken is cooked completely, approximately 30 minutes.
- Remove chicken from saucepan and strain the liquid through a fine mesh strainer. Reserve 4 cups of the liquid and save the remaining liquid for another use. (Mine is in the freezer for another recipe).
- Let chicken cool and remove the skin and bones. Chop into bite-sized pieces.
Sauce
- Heat the tomatillos and jalapenos in a saucepan over medium heat. Cook, stirring occasionally, until dark and thickened. Transfer to a blender and add cilantro leaves, salt, garlic, torn tortillas, and 1 cup of the reserved cooking liquid. Blend until pureed. Add the sauce to a 6-quart saucepan and cook over medium-high heat until thickened to a paste. Add remaining 3 cups reserved liquid. Bring to a boil and then reduce to medium, stirring until reduced and thickened, approximately 30 minutes. Add chicken and cook until heated through.
Assembly.
- Add chicken mixture to a tortilla and wrap tightly. Garnish with sauce, and optional toppings such as avocados, tomatoes, and additional cilantro.
Notes
Nutrition
The next time I make this recipe, I’ll do it exactly the same way. Here are a few other Mexican inspired dishes that I think you will love!
The Ultimate Spicy Tacos Al Pastor Recipe
Crockpot Chipotle Chicken Tacos
Magic Margarita Pie
Raspberry Jalapeno Shrimp Tacos
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Meghan | Fox and Briar says
May 13, 2017 at 6:08 pmMy husband loves mole and we have never tried to make it at home. Going to give this a try for sure!
Julie Menghini says
May 14, 2017 at 8:58 pmThank you, Meghan! We’ve made this one twice and it was pretty darned good.
Tracy says
April 25, 2017 at 10:01 amForget Taco Tuesday – Enchilada Everyday!!! 😉
Julie Menghini says
April 25, 2017 at 11:45 amThank you Tracy!
Michelle - Giraffes Can Bake says
April 24, 2017 at 9:09 amIf I’m eating out at a Mexican restaurant, I’m usually partial to green sauce over red! And I can definitely see green being so much better here – these look amazing!!!
I’ve never tried mole though!!
Julie Menghini says
April 25, 2017 at 8:13 amThank you Michelle! I don’t think there were many of us that made our own sauces a few years back and I don’t think I’ll be buying them anymore. So good.
Petra says
April 23, 2017 at 3:40 pmTomatillos are almost impossible to find and buy here so I bought seeds that have just been planted and I will absolutely save this recipe to try when I (hopefully) have a crop to harvest! Delicious 🙂 Happy FF!
Julie Menghini says
April 25, 2017 at 8:12 amThank you Petra! I planted them once too and they produced so many. I need to plant them again. I’m finding that I cook with them more and more. I hope you had a wonderful time at FF!
Joanne | No Plate Like Home says
April 22, 2017 at 4:10 pmLooks incredible. I had to share on Twitter and follow you because all of these pix look delicious and I love Mexican food! I like your food styling too!
Julie Menghini says
April 25, 2017 at 8:07 amThank you so much, Joanne! They were really really good. I so appreciate you sharing on Twitter and your super sweet comments on my styling.
Sarah says
April 21, 2017 at 1:42 pmLove the idea of a green mole! I too have only had red. This looks incredible!
Julie Menghini says
April 21, 2017 at 2:00 pmThank you Sarah! It is so good, and I’ll make that sauce in other dishes too.
Lily says
April 21, 2017 at 1:22 pmThis is my kind of Mexican food, loaded with meat and flavor. The mole sauce looks delicious!
Julie Menghini says
April 21, 2017 at 2:01 pmThank you Lily! We just loved it. I hope you have a wonderful weekend!
KR says
April 21, 2017 at 8:12 amYour enchiladas are amazing!! Wonderful recipe, thank you for inspiration!
Julie Menghini says
April 21, 2017 at 2:03 pmThank you so much! We really enjoyed this recipe and will be making them again. Have a wonderful weekend!
Kelsie | the itsy-bitsy kitchen says
April 20, 2017 at 7:15 pmI love enchiladas–green sauce, red sauce, ANY sauce works. These look delicious!
Julie Menghini says
April 20, 2017 at 9:07 pmThank you, Kelsie! I’m with you, they are just the complete meal especially with a margarita on the side!
Sonal says
April 20, 2017 at 3:44 pmLoved by the green mole recipe Julie! I have never tried it. Bookmarking it to try!
Julie Menghini says
April 20, 2017 at 9:08 pmThank you, Sonal! So easy and delicious too.
Loretta says
April 20, 2017 at 1:14 pmLovely Julie, those ingredients are just how I’d like them, love a good Green mole. Are you getting ready for May 5th? 🙂 I have Mexican on my brain too and working on a Mexican post, but I wish I had a margarita right about now. Your enchiladas look so appetizing!
Julie Menghini says
April 20, 2017 at 9:09 pmThank you, Loretta! I think I enjoy Cinco de Mayo and the recipes/dishes more than Thanksgiving! I can’t wait to see what you’re cooking up there.
Josette says
April 20, 2017 at 11:41 amThese are absolutely MOUTHWATERING, Julie. Pinned to try. Thank you!!
Julie Menghini says
April 20, 2017 at 9:12 pmThank you so much Josette for stopping by. This one is so good and I hope you’ll let me know if you’re able to try it.