This recipe comes from Alice Salazar Heffernan of Santo Niño de Atocha Tortíllería. Passed down through her family from generation to generation, this is the first time it’s been written down, and they are hands-down the best enchiladas I’ve ever had. For a spicier version, add some chili powder. For a vegetarian version, replace the chicken with sautéed mushrooms. You can find most of these ingredients at international Markets such as K&S World Markets or Mazfresco Market at Plaza Mariachi.
1. Preheat oven to 350 degrees.
2. In a large sauce pan, over medium heat, combine mole and 1 cup chicken stock. Stir with a wire whisk. Gradually add the remaining chicken stock stirring until combined. Add remaining ingredients stirring well. Bring to a boil, reduce heat and simmer 10 minutes, stirring occasionally.
3. Coat the bottom of a 8×10-inch baking dish with a ladle full of mole sauce.
4. Heat oil in a large skillet. With a pair of tongs, dip one tortilla in at a time for 5 seconds on each side. Drain on paper towels. Repeat with remaining corn tortillas. (This makes them pliable and easier to roll).
5. Divide shredded chicken and queso fresco evenly between tortillas. Roll each one tight.
6. Place each roll, seam side down, in the baking dish. Cover with remaining sauce and sprinkle with Oaxaca cheese.
7. Cover and bake for 20 minutes. Uncover, bake 20 more minutes. Let stand for 10 minutes before serving. Top with any remaining crumbled queso fresco.
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