My Father in Law passed recently. He made his 92nd birthday two-weeks earlier. It was very sad to lose him but to be honest, the last few years have not been kind to him, he simply existed, partly by choice and partly by nature (use it or lose it). That’s all of our parents now and I must tell you that it feels weird being an orphan at my age, both JT and I were very close to each other’s parents. Since Dad lived in Toronto, we made arrangements close to home and our home was the hub, which proved to be a lovely distraction. Our dearest friends Paul and T drove up from Wisconsin to help us and console us. Paul had known JT’s Dad through business so there was a strong connection with him. My newly married nephew and his bride also stayed with us because they live about two and half hours from the city. The house was alive with action! My FIL would have LOVED it!
Everyone came to the city to be at his bedside—I know he would have loved that too, although he didn’t love attention, he loved the buzz of activity. He passed very peacefully during the early hours of the morning of May 28, he didn’t suffer long. That evening, everyone gathered at our home and we had a wonderful family dinner telling stories and being there for each other. We ate rotisserie chicken, a variety of store bought salads and some homemade cookies I had in the freezer (I didn’t have time to throw anything together). We had the visitation on June 2 and the service on the 3rd. At 12pm on the 2nd, I discovered that everyone was coming for dinner just prior to the service the very next day so I sprung into action and made a huge batch of chicken mole out of the leftover rotisserie chicken. Fortunately, I had tried this recipe before and got the thumbs up from JT, so it was an easy decision to make it again.
The mole sauce can be made in a slow cooker but I did it stove-top this time—I found it therapeutic to be involved in the dish, chopping, stirring and cooking. Like any saucy dish, this definitely tastes better the next day. The rotisserie chicken is an easy addition to the mole, just shred it and stir it into the cooled mole sauce, fill the corn tortillas, refrigerate overnight so the flavours can meld. It was a huge success! Everyone loved it.
JT usually orders a mole when we dine at a Mexican restaurant and I’ve always wanted to try my hand at it. Although there are many recipes handed down generations that take two to three days to make, this one can be made in about an hour. It developes the depth of flavour as it sits overnight. I would not rush it, make it a day or two ahead.
Chicken Mole Enchiladas
Makes 24 Enchiladas (15 cm or 6 inch corn tortillas)
For the original recipe, please click here.
- 750 mL (3 cups) sodium-free chicken stock (or vegetable stock)
- 500 mL (2 cups) freshly squeezed orange juice (about 3 good sized oranges)
- 30 mL (2 tbsp) EVOO
- 570 g (1 1/4 lb) sweet onions, sliced
- 55 g (about 1/2 cup) sliced almonds
- 6 large garlic cloves, finely chopped
- 8 g (4 tsp) cumin seeds
- 8 g (4 tsp) coriander seeds
- 4 g dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed*
- 4 g dried ancho chiles, stemmed, seeded, torn into 1-inch pieces, rinsed*
- 40 g (about 1/4 cup) raisins
- 4 8 cm x 1 cm (1/2-inch) strips orange peel (orange part only)
- 1.5 g (1 1/2 tsp) dried oregano
- 45 g semi-sweet chocolate, chopped
- 4 g ground cinnamon (omit if using Mexican chocolate)
- Chopped fresh cilantro or green onions
- 24 corn tortillas
- 1 rotisserie chicken (or 3 left over), shredded (replace with firm tofu or beans if vegetarian)
- 200 g (2 cups) Queso de Oaxaca or Mozzarella Cheese, grated
- Crème fraîche, sour cream or yogurt as garnish
- Sriracha sauce/or chipotle mayo as garnish
- Heat the EVOO (Extra Virgin Olive Oil) a large Dutch oven, add the sliced onions and sweat them out.
- Add the almonds and toast slightly. Add the garlic and cook until they release aroma, then add the cumin, coriander, two types of chilies (*replace with 15 mL (1 tbsp) smoked paprika if you prefer less spicy food) and raisins, cook until you can smell the spices.
- Add the raisins, orange peel, oregano, chicken stock and orange juice. Mix well. Simmer for 30-40 minutes, stirring occasionally. If using the dry chilis, remove them and discard.
- Add the chocolate and cinnamon (or Mexican chocolate) and stir until chocolate has completely melted. Using an emersion blender, blitz the sauce until very smooth. Cool completely. Set aside 2 cups of sauce. Stir in the cold shredded rotisserie chicken.
- Fill each corn tortilla with some chicken mole and a little cheese, tuck the rolls into an oven proof pan with the rolled end secured. Repeat until there is no more mole. Pour reserved sauce over the enchiladas, sprinkle with grated cheese. Cover with foil and refrigerate overnight.
- 1 hour prior to sitting down to eat, preheat oven to 350° F (177° C). Bake enchiladas for 30-40 minutes or until totally heated through (inside temperature should be around 150° F (66° C) and cheese should be melted and bubbling.
- To serve, drizzle with Crème fraîche, sour cream or yogurt and Sriracha sauce or chipotle mayo. Sprinkle with chopped cilantro and/or green onions. Serve over Coconut Cauliflower Rice (recipe to come).
- The enchiladas freeze well. You may wish to slip a piece of parchment between each enchiladas so you can easily separate them.
- *If you are concerned about the dish being too spicy, omit the dried chilis and replace them with 15 mL (1 tbsp) smoked paprika.