Ingredients:
1 whole chicken
11 cups of water
1/2 purple onion
3 green onions
1 leak (make sure to wash well as it might have dirt in between)
3 bay leaves
1/2 bulb garlic or 1 garlic cloves
*Boil for 1 1/2 hours on medium heat
Enchiladas Salsa verde sauce ingredients:
10 tomatillos
5 roasted poblano peppers (remove skins, stem, and seeds)
1 serrano
1 jalapeño
Small bunch of cilantro
Garlic and onion from chicken broth
2 cups of chicken broth
Instructions:
Place the whole chicken in a pot and add 11 cups of water.
Boil on high heat for 15 minutes, then remove any impurities.
Add the purple onion, green onions, leek, bay leaves, garlic, epazote, and salt to the pot.
Cook on medium heat for an hour and a half.
Once the chicken broth is ready, save the onions and garlic for the salsa verde.
Salsa verde steps, blend cilantro, roast poblano peppers, tomatillos, serrano pepper, jalapeño, garlic, and onion until smooth.
Transfer the blended mixture to a pot and add 2 cups of fresh chicken broth.
Cook on medium heat for 5 minutes.
Mole paste Instructions:
In a pot, combine 3 cups of chicken broth with 4 ounces of mole paste.
Stir until the mole paste is dissolved and the sauce is smooth.
To assemble the enchiladas: roll up cooked chicken in tortillas and place them on the dish. Pour the mole sauce over the enchiladas.
Mix Mexican cream and Mexican sour cream, then pour it over the enchiladas.
Top with queso chihuahua, purple onions, cilantro, salsa verde, and additional mole sauce.
Serve and enjoy your delicious enchiladas mixtas!
Tip:
-Don’t have time, you can pressure cook for 45 minutes with a slow pressure release.
-If you want hot enchiladas, bake the enchiladas until heated through and the cheese is melted.
-Prepare both sauces ahead of time for easy assembly come dinner time.
-Pre-made Mole can be found at your local Mexican store or use my step by step mole recipe.
Feel free to customize the recipe to your liking and preferences. Enjoy your salsa verde and mole enchiladas!
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