Enchi-Mole’s

Submitted by Randy Isaman

(West Covina Fire Department)

Ingredients

• 50 Corn tortillas
• 5 cups (40 oz) white cheese blend (Monterey Jack and Oaxacan)
• 2 bunches of green onions (chopped)
• 2 whole roasted chickens
• 1 bunch cilantro (chopped)
• 2 avocados (sliced)
• For the Mole sauce:
• 3 tbsp olive oil
• 3 – 4 medium brown onions (finely diced)
• 12 cloves of garlic (1 head) minced
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• ¾ tsp cinnamon
• 5/8 cup flour
• 1/4 cup chili powder (2.5 oz)
• 14 cups stock (vegetable or chicken)
• 6 oz semisweet chocolate

Method

Step 1

For the sauce: In a large stock pot, sauté onion in oil until tender.

Step 2

Add garlic, oregano, cumin, cinnamon; sauté together for a few minutes.

Step 3

Combine flour and chili powder; Stir into pan, coating onion mixture

Step 4

Slowly whisk in stock; reduce until sauce thickens. Whisking frequently (this will take about 30 minutes).

Step 5

Stir in semisweet chocolate until melted.

Step 6

While sauce is cooking, shred chicken and cut into bite-size pieces.

Step 7

Add chopped cilantro, ½ of the green onions, and all but ¾ cup of the cheese to the cooled, shredded, chicken.

Step 8

Steam or soften the corn tortillas.

Step 9

Roll up about ½ cup of the filling into each tortilla, and place in casserole pan.

Step 10

Pour sauce over the top and sprinkle with the remaining green onions.

Step 11

Cover with foil and bake at 350 for about 20 – 30 minutes, until heated through.

Step 12

Garnish with remaining crumbled Oaxacan cheese, and sliced avocados.

Step 13

Serve with Sour cream, sweet corn cake, Mexican rice, and black beans.