Last weekend the whole Steam family went to a museum and afterward we went to my favorite Mexican restaurant. As I was looking thru the menu I saw something I had never seen before GREEN mole enchiladas.
Hmmmm. I was intrigued. I love mole and order chicken or enchiladas with mole quite often. But it has always been a dark mole.
I ordered it.
And I was in HEAVEN! The sauce had the depth of flavor that moles have, but it was light and bright and refreshing. Just the perfect thing for the middle of a freezing winter to remind me that this too would pass and soon I would be enjoying the bounty of our garden. I knew I would be ordering that again the next time we went to that restaurant.
What I wasn’t counting on was literally stumbling on 2 recipes for green mole the VERY next day. I took that as a sign. A new challenge. Lets make some green mole!
First off I roasted the peppers. If I only have to roast 1 pepper I’ll do it over an open flame. But since I had 5 peppers to roast I put them on a cookie sheet and threw them under the broiler. You want the skins to get blistered an black on every side. This will take about 3 minutes per side. But keep an eye on them and don’t get distracted by making breakfast for your kids. These ended up a little darker than you want. The peppers were fine, its just the skin got too chared and was hard to peel off.
Take the stem off, open up the pepper and scrape out the seeds. Then throw those babies in the blender.
If you have never seen tomatillos before or wondered what the heck these odd looking things were in the grocery store, you are in for a treat. Tomatillos are related to the gooseberry and have a tart refreshing flavor. Simply peel off the husk to reveal the berry. The berry will be sticky, just rinse that off. Cut out the core like you would a tomato and quarter them. Add them to the blender.
Now add the diced up onion and just enough chicken stock to get the blender going. I had to blend in batches. I added enough tomatillos and onions to the pepper so the blender was a little full. I let that blend down then added more. Look at all that green goodness.I was only able to fit the peppers, onions and tomatillos into the blender. I blended that down so it was smooth. Then I poured out about 2/3 of the mixture into a large bowl.
Add the rest of the sauce ingredients to the blender: garlic, cilantro, lettuce and corn tortillas. The corn tortillas are going to act as a thickener for the mole. Pour this batch of sauce into the same bowl and mix with a spoon.
Heat up 1 T of vegetable oil in a heavy stock pot. Carefully pour the sauce into the pot. Be careful it is going to sputter and spit. Add the remaining chicken stock and sugar. Bring to a boil, then reduce to a simmer and cook for 20 minutes. You want to stir it occasionally and check for seasoning.Now that the mole is done, it’s time to assemble the enchiladas!
I sprayed the bottom of a 9×13 pan with cooking spray and then added 1/2 c to the bottom of the pan.I also added about 1 c of the sauce to the shredded rotisserie chicken. Um, yea, forgot a pict of that, here’s how much chicken I had left over. Mr. Steam loves to use the left over chicken in omelets the next day.
Now, I am usually a quick and easy style enchilada builder. Typically I use flour tortillas, (THE only time I use flour tortillas) put the filling in. and pour the sauce over top. But since I took all the time to make the mole I decided to go old school and make the enchiladas the traditional way.
This meant breaking out the corn tortillas and giving them a VERY quick dip on both sides in hot vegetable oil. This softens the tortilla so it won’t crack when you build them.Seriously, only put them in the oil for a few seconds on both sides. Then dunk them in the mole.I found that they were so soft, I had to use a flat spatula to get them out of the sauce or they would tear horribly. Put the tortilla on a plate and put some chicken and cheese down the middle. Wrap them as tight as you can, then use a flat spatula to transfer them to the casserole pan.
Once you have fit in as many enchiladas as you can, top them with an additional 1/2 c of sauce. And then top with the remaining cheese.Place your enchiladas in a 350 oven for 20-25 minutes. Serve and enjoy!
- 4 Poblano peppers, roasted, peeled and de-seeded
- 1-2 Jalapeño or serrano peppers, roasted, peeled and de-seeded
- 8 tomatillos cored and quartered
- 1 large onion cut into 1″ pieces
- 5 cloves of garlic
- 1/2 c cilantro
- 1/3 head of ice burg lettuce cut into 1″ pieces
- 1/2 c pepitas (shelled pumpkin seeds) toasted (I subbed in roasted sunflower seeds)
- 2 soft corn tortillas torn into small pieces
- 1 T vegetable oil
- 3 c chicken stock
- 1 T sugar
- salt & pepper
- vegetable oil
- 16 corn tortillas
- 1 lb cheese
- 1 rotisserie chicken shredded
- Grind up the pepitas in a spice grinder and set aside.
- In a blender add poblano peppers, jalapeño, tomatillos, onion, garlic and just enough stock to blend. You may not be able to add it all at once. Let it blend down, then add more.
- Pour out about 1/2 of the blender contents. Then add cilantro, lettuce, ground pepitas, and the torn up tortillas. Blend until smooth.
- Pour this batch of sauce into the same bowl and mix with a spoon.
- Heat up 1 T of vegetable oil in a heavy stock pot.
- Carefully pour the sauce into the pot. Be careful it is going to sputter and spit. Add the remaining chicken stock and sugar.
- Bring the mole to a boil, then reduce to a simmer and cook for 20 minutes. You want to stir it occasionally and check for seasoning.
- Spray the bottom of a 9×13 pan with cooking spray and add 1/2 c of the mole to the bottom of the pan.
- Add 1 c of the mole to the shredded rotisserie chicken.
- ***You will need to soften the tortillas so they don’t crack when you stuff them. There are three options for this. I fried them for a quick 2 seconds per side in hot oil then dunked them in the mole. After taking their trip in the mole, I found that they were so soft, I had to use a flat spatula to get them out of the sauce or they would tear horribly.
- Put the tortilla on a plate and put some chicken and cheese down the middle. Wrap them as tight as you can, then use a flat spatula to transfer them to the casserole pan.
- Once you have fit in as many enchiladas as you can, top them with an additional 1/2 c of sauce and the remaining cheese.
- Place your enchiladas in a 350 oven for 20-25 minutes. Serve and enjoy!
*** The oil method leads to enchiladas with almost a tamale texture. If you want more texture to the tortilla, you can skip the oil and just warm the tortillas in a damp towel in the oven. You could also skip the baking and just put the dish under the broiler for a few minutes to melt the cheese.