Enmoladas (Mole Enchiladas)

Enmoladas

Serves 4-6

1 whole fryer chicken (5-6 lb)

2-3 ribs celery

2-3 carrots

1 white onion

3-4 garlic cloves

1 T whole peppercorns

4-5 bay leaves

1 can/jar mole paste

1 packet Sazon seasoning

1 T creamy peanut butter

1 oz dark chocolate

12-15 corn tortillas

Salt and Pepper to taste

6-8 cups of distilled water

1 can (4 oz) diced green chiles

Queso fresco, radishes, cilantro, crema, lime wedges and pickled onions all make great garnishes/toppings!

Chop the carrots, celery and onion into large chunks and add to a large pot or Dutch oven. Peel and smash the garlic cloves and add them to the pot. Add peppercorns and a heavy pinch of salt. Add the whole chicken. Make sure to remove any offal parts in the cavity of the bird.

Fill the pot with clean water so that it just covers the chicken. Add the bay leaves and stir well. Bring pot to a boil and reduce to a simmer. Cook, covered, over a low simmer for 40-60 minutes or until the chicken is fully cooked through.

Remove the bird and allow it to cool. Meanwhile, pour the stock through a fine mesh sieve or colander lined with cheesecloth to remove the solid vegetation and any chicken pieces that fell off during cooking.**

Remove the chicken skin and shred all the chicken meat into large chunks. Place chicken meat in a bowl and season to taste with salt and pepper. Add the can of green chiles and stir to combine. Optionally you can use two forks here to shred the meat more finely if desired.

In a pan or wide pot over medium heat add your mole paste along with the peanut butter, Sazon and chocolate. Add 1 cup of chicken stock and stir until everything is well combined. Add more stock as needed to reach your desired texture (follow the directions on your mole jar) and allow to cook for 10-15 minutes over a low simmer.

Dip one side of a tortilla in the mole, letting excess drip off. Fill the middle of the tortilla with 2-3 oz of the chicken mixture and fold into a roll. Place in a 13x9 baking dish with the seam side down. Repeat with remaining tortillas until all filling has been used. Top the enchiladas with a light layer of the remaining mole sauce and bake at 375 Fahrenheit for 15-20 minutes or until everything is warmed through and the mole sauce on the top has darkened slightly.

Garnish with any desired toppings and serve immediately.

**This recipe will yield much more stock than you will need for the enchiladas. Store the stock in airtight containers for up to 1 week in the fridge or 6 months in the freezer. Use as you would any store-bought stock.