Runner Recipe: Chicken Enchiladas de Mole Oaxaqueño


Marlene Herrera

Enchilada recipe finished product

Marlene Herrera, Staff Writer

With summer time coming, my family makes sure to prioritize making all of our favorite warm foods before the weather gets too hot to enjoy. One of my family’s favorites meals are chicken enchiladas de mole de Oaxaca, which is an ingredient typically hard to come by because of its lengthy preparation time and ingredient list. For our family, the preparation and cooking of this meal is done together.  

Servings: Approximately 15 

Prep time: 15 mins 

Cook time: 55 mins  

Total time: 70 minutes 

Ingredient list:  

2 cups  of Mole de Oaxaca paste 

2 ½ pounds of boneless chicken breasts  

1 pound of queso fresco  

1 cup of Crema Mexicana  

½ of an onion  

1 bunch of cilantro  

2 whole avocados  

Maseca Corn Flour  



Fill a pot halfway with water and set over medium-high heat to boil. Add a small piece of onion and a pinch of salt to water.  

Allow chicken breasts to cook thoroughly for approximately 20-25 minutes making sure to save the broth. 

Place a saucepan over medium-high heat. Place and stir the mole paste in the saucepan and slowly add the saved broth (2-4 cups) until you reach a stew-like or preferred consistency.  

After it reaches a boil, let the sauce simmer over a low heat.  

While the cooked chicken cools down to be shredded, prepare the corn flour to make tortillas. Use 1 ½ pounds of Maseca flour and add water to reach a firm but sticky consistency. Knead for 3 minutes.  

Using a cast iron tortilla press maker, form round palm-sized pieces of dough to press and place on top of a flat gribble to allow the corn tortillas to cook. Allow to cook for at least 60 seconds on each side and only flip once. 

To prepare to plate the enchiladas, dip the tortillas one by one into the mole sauce. Add shredded chicken in each and roll into a close wrap. Drizzle the Mexican cream over the enchiladas to your liking. Next, begin to prepare ingredients to be placed on top of the enchiladas. Cilantro should be chopped very finely to add as garnish. Similarly, the queso fresco should be crumbled to coat the plate evenly. Add thin slices of onion and avocado to your liking.