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Mole Chicken Enchiladas
Chef Santiago’s mole (sauce) is a labor of love—he roasts and grinds a combination chiles, raisins, nuts, and cinnamon (plus a few secret ingredients) into a thick, velvety sauce that strikes the perfect balance of sweet, spicy, smoky, and nutty flavors. It provides a flavor-packed base for fresh corn tortillas stuffed with juicy pulled chicken thigh and melty cheese, topped with a drizzle of tangy sour cream. Served with a Veggie Rice, this meal is a true taste of traditional Mexican home cooking.
Nutritional facts
Protein
33g
Carbs
69g
Calories
650
Fat
28g
Ingredients
Semi Sweet Chocolate Chips, Chicken Thigh, Canola and Olive Oil Blend, Bay Leaf, Corn Tortilla, Oregano, Carrots, Red Onion, Canned Corn, Plantain, Beet, Walnuts, Hazelnuts, Black Pepper, Golden Raisins, Garlic, Mozzarella Cheese, Sour Cream, Cinnamon, Sugar, Onion, Jasmine Rice, Peas, Kosher Salt, Clove, Peanuts, Ancho Pepper, White Vinegar, Guajillo Chile, Pumpkin Puree, Lime Juice, Star Anise, Canola Oil, Whole Milk, Pasilla Pepper Powder, Sesame Seeds
Reviews
4.3
Based on 358 reviews
Genevieve Trono · 12/24/24
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About Santiago Lopez
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
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