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Home » Recipes » Really Good Green Mole Chicken Enchiladas – Zacatecas-Style

Really Good Green Mole Chicken Enchiladas – Zacatecas-Style

April 20, 2017 Updated: March 25, 2019 By Julie Menghini 26 Comments

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Really Good Green Mole Chicken Enchiladas - Zacatecas-Style are so flavorful and will take over as your favorite Enchiladas! | HostessAtHeart.com

Really Good Green Mole Chicken Enchiladas – Zacatecas-Style are so flavorful and will take over as your favorite Enchiladas!

Really Good Green Mole Chicken Enchiladas - Zacatecas-Style are so flavorful and will take over as your favorite Enchiladas! | HostessAtHeart.comI 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.

Really Good Green Mole Chicken Enchiladas - Zacatecas-Style are so flavorful and will take over as your favorite Enchiladas! | HostessAtHeart.comFor 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.

Really Good Green Mole Chicken Enchiladas - Zacatecas-Style are so flavorful and will take over as your favorite Enchiladas! | HostessAtHeart.comOur 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.Really Good Green Mole Chicken Enchiladas - Zacatecas-Style are so flavorful and will take over as your favorite Enchiladas! | HostessAtHeart.com

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 are so flavorful and will take over as your favorite Enchiladas! | HostessAtHeart.com
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Really Good Green Mole Chicken Enchiladas – Zacatecas-Style

Really Good Green Mole Chicken Enchiladas - Zacatecas-Style are so flavorful and will take over as your favorite Enchiladas!
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Servings 10
Author Hostess At Heart

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

Adapted from Saveur March 18, 2014 addition
Nutrition values don't include serving tortillas.  

Nutrition

Calories: 189kcal | Carbohydrates: 4g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 560mg | Potassium: 182mg | Vitamin A: 135IU | Vitamin C: 5.7mg | Calcium: 21mg | Iron: 1mg
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

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

This Spicy Tacos Al Pastor recipe is perfect for serving a crowd. You can bake it in an oven or on the grill. It's impressive to look at and even more delicious to eat. | HostessAtHeart.com

Crockpot Chipotle Chicken Tacos

Crockpot Chipotle Chicken Tacos take the guesswork out of what's for dinner. Everyone will love this simple yet delicious recipe | HostessAtHeart.com

Magic Margarita Pie

If you love margaritas and frozen pies, your going to love this Magic Margarita Pie. It's quick to put together and a great way to celebrate Cinco de Mayo! | HostessAtHeart.com

Raspberry Jalapeno Shrimp Tacos

These Raspberry Jalapeno Shrimp Tacos are quick, easy, and absolutely delicious. There's a hint of sweet followed by a little heat. Best of all, they're easy on the waistline | HostessAtHeart.com

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Really Good Green Mole Chicken Enchiladas - Zacatecas-Style are so flavorful and will take over as your favorite Enchiladas! | HostessAtHeart.com

 

Filed Under: Main dishes, Mexican, Recipes

Comments

  1. Meghan | Fox and Briar says

    May 13, 2017 at 6:08 pm

    My husband loves mole and we have never tried to make it at home. Going to give this a try for sure!

    Reply
    • Julie Menghini says

      May 14, 2017 at 8:58 pm

      Thank you, Meghan! We’ve made this one twice and it was pretty darned good.

      Reply
  2. Tracy says

    April 25, 2017 at 10:01 am

    Forget Taco Tuesday – Enchilada Everyday!!! 😉

    Reply
    • Julie Menghini says

      April 25, 2017 at 11:45 am

      Thank you Tracy!

      Reply
  3. Michelle - Giraffes Can Bake says

    April 24, 2017 at 9:09 am

    If 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!!

    Reply
    • Julie Menghini says

      April 25, 2017 at 8:13 am

      Thank 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.

      Reply
  4. Petra says

    April 23, 2017 at 3:40 pm

    Tomatillos 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!

    Reply
    • Julie Menghini says

      April 25, 2017 at 8:12 am

      Thank 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!

      Reply
  5. Joanne | No Plate Like Home says

    April 22, 2017 at 4:10 pm

    Looks 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!

    Reply
    • Julie Menghini says

      April 25, 2017 at 8:07 am

      Thank you so much, Joanne! They were really really good. I so appreciate you sharing on Twitter and your super sweet comments on my styling.

      Reply
  6. Sarah says

    April 21, 2017 at 1:42 pm

    Love the idea of a green mole! I too have only had red. This looks incredible!

    Reply
    • Julie Menghini says

      April 21, 2017 at 2:00 pm

      Thank you Sarah! It is so good, and I’ll make that sauce in other dishes too.

      Reply
  7. Lily says

    April 21, 2017 at 1:22 pm

    This is my kind of Mexican food, loaded with meat and flavor. The mole sauce looks delicious!

    Reply
    • Julie Menghini says

      April 21, 2017 at 2:01 pm

      Thank you Lily! We just loved it. I hope you have a wonderful weekend!

      Reply
  8. KR says

    April 21, 2017 at 8:12 am

    Your enchiladas are amazing!! Wonderful recipe, thank you for inspiration!

    Reply
    • Julie Menghini says

      April 21, 2017 at 2:03 pm

      Thank you so much! We really enjoyed this recipe and will be making them again. Have a wonderful weekend!

      Reply
  9. Kelsie | the itsy-bitsy kitchen says

    April 20, 2017 at 7:15 pm

    I love enchiladas–green sauce, red sauce, ANY sauce works. These look delicious!

    Reply
    • Julie Menghini says

      April 20, 2017 at 9:07 pm

      Thank you, Kelsie! I’m with you, they are just the complete meal especially with a margarita on the side!

      Reply
  10. Sonal says

    April 20, 2017 at 3:44 pm

    Loved by the green mole recipe Julie! I have never tried it. Bookmarking it to try!

    Reply
    • Julie Menghini says

      April 20, 2017 at 9:08 pm

      Thank you, Sonal! So easy and delicious too.

      Reply
  11. Loretta says

    April 20, 2017 at 1:14 pm

    Lovely 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!

    Reply
    • Julie Menghini says

      April 20, 2017 at 9:09 pm

      Thank 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.

      Reply
  12. Josette says

    April 20, 2017 at 11:41 am

    These are absolutely MOUTHWATERING, Julie. Pinned to try. Thank you!!

    Reply
    • Julie Menghini says

      April 20, 2017 at 9:12 pm

      Thank 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.

      Reply

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ABOUT HOSTESS AT HEART

Thank you for visiting! My name is Julie and I love to cook and bake. I try to use simple in-season or readily available ingredients. I also love to, travel, garden and spend time with family, friends, and my dog Maci. Oh and I overuse exclamation marks! Read More....

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