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 green! 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.
This recipe was 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 further not to mention so deliciously wrapped in tortillas topped with this delicious fresh tomatillo, cilantro, and jalapeno sauce.
The next time I make this recipe, I’ll do it exactly the same way.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Really Good Green Mole Chicken Enchiladas – Zacatecas-Style
Author: Hostess At Heart
Really Good Green Mole Chicken Enchiladas – Zacatecas-Style are so flavorful and will take over as your favorite Enchiladas!
2jalapenosseeds and ribs removed and roughly chopped
1tsp salt
1/2of the tops of the cilantro bunch
2garlic clovesminced
2flour tortillastorn in large pieces
Assembly
Corn or flour tortillastoasted
Remaining cilantro leaveschopped
Garnishes such as Cotija cheeseavocados, tomatoes
Instructions
Chicken
In a 7 quart dutch oven or stock pot cook the chicken, cilantro stems, salt, pepper, onion, 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 additionNutrition values don’t include serving tortillas.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Deb Clark
Tuesday 18th of August 2020
I had never tried green mole better and now I'm sold! This is delicious - great flavor and next time I will double the recipe. 5 stars!!!
Julie Menghini
Tuesday 18th of August 2020
Thank you! It's definitely one of our favorite flavors.
Mike
Tuesday 26th of May 2020
The mole is such a great flavor. We have prepared this one multiple times.
Meghan | Fox and Briar
Saturday 13th of May 2017
My husband loves mole and we have never tried to make it at home. Going to give this a try for sure!
Julie Menghini
Sunday 14th of May 2017
Thank you, Meghan! We've made this one twice and it was pretty darned good.
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