Introduction

Sir Patrick Stewart’s Mole Enchiladas, featured on Jamie Oliver’s website, combine rich flavors and heartwarming comfort in every bite. Drawing inspiration from traditional Mexican cuisine, these enchiladas are a perfect blend of tender chicken, flavorful mole sauce, and delicious toppings. This recipe not only delights the taste buds but is also a fantastic way to bring friends and family together around the dinner table.

Detailed Ingredients with measures

Chicken: 2 large chicken breasts
Flour tortillas: 8 small
Black beans: 1 can (400g), drained and rinsed
Mole sauce: 1 cup
Cheese: 200g, grated (cheddar or Mexican blend)
Onion: 1, diced
Garlic: 2 cloves, minced
Coriander: 1 bunch, chopped
Lime: 1, juiced
Salt: to taste
Pepper: to taste
Olive oil: for cooking

Prep Time

Preparation time for this dish is approximately 20 minutes. This involves prepping the ingredients, such as dicing the onion, mincing the garlic, and shredding the chicken after cooking.

Cook Time, Total Time, Yield

Cooking time is around 25 minutes. The total time to prepare and cook these enchiladas comes to approximately 45 minutes. This recipe yields about 4 to 6 servings, making it perfect for family dinners or gatherings.

Detailed Directions and Instructions

Prepare the mole sauce

Start by roasting the dried chilies in a dry pan over medium heat until they become fragrant. Remove them from the pan and let them cool. Once cooled, de-seed and soak the chilies in hot water for about 10 minutes to soften.

Blend the ingredients

In a blender, combine the soaked chilies, garlic, onion, tomato, and any other desired spices. Blend until smooth, adding a little soaking liquid if necessary to achieve a silky texture.

Cook the mole

Transfer the blended mixture into a saucepan and add chicken stock. Simmer over medium heat for 20-30 minutes, stirring occasionally, until the sauce thickens.

Prepare the chicken

Cook your chicken in a separate pan until it’s browned and cooked through. Once cooked, shred the chicken into bite-sized pieces.

Assemble the enchiladas

Warm the tortillas slightly to make them pliable. Spread a layer of the mole sauce on a tortilla, add a portion of the shredded chicken, and roll it up. Place the filled enchiladas seam-side down in a baking dish.

Add more sauce

Once all enchiladas are assembled, pour additional mole sauce over the top, ensuring they are well-coated.

Bake the enchiladas

Sprinkle cheese on top of the enchiladas and place them in a preheated oven. Bake for about 20 minutes or until the cheese is bubbling and golden.

Serve and garnish

Once baked, remove from the oven and let them cool slightly. Garnish with chopped fresh herbs, avocado, or a squeeze of lime before serving.

Notes

Adjust spice level

Feel free to adjust the number of chilies used based on your heat preference.

Make ahead

These enchiladas can be assembled a day ahead and stored in the refrigerator until you’re ready to bake them.

Extra toppings

Consider adding sour cream, fresh cilantro, or pickled onions for added flavor when serving.

Cook techniques

Preparing the Chicken

Ensure the chicken is cooked evenly by browning it in a hot pan. This not only adds flavor but also locks in moisture.

Making the Mole Sauce

Combine roasted spices and chocolate to create a rich mole sauce. The key is to blend the ingredients until smooth, ensuring a well-integrated flavor.

Assembling Enchiladas

Layer the filling evenly inside tortillas and roll them tightly. This helps maintain structure and ensures each bite is flavorful.

Baking the Enchiladas

Bake until the tortillas are crispy and the sauce is bubbling. This enhances the overall texture of the dish.

FAQ

Can I use other types of meat instead of chicken?

Yes, you can substitute chicken with turkey or beef, but adjust cooking times accordingly.

What can I use instead of mole sauce?

You can use a store-bought enchilada sauce or experiment with a homemade tomato-based sauce for a different flavor profile.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days.

Can this recipe be made ahead of time?

Yes, you can prepare the enchiladas in advance and bake them just before serving for convenience.

What should I serve with mole enchiladas?

They pair well with a fresh green salad, rice, or beans for a complete meal.

Conclusion

The Sir Patrick Stewart’s Mole Enchiladas offer a delightful mix of rich flavors and textures that beautifully celebrate the art of cooking. This recipe not only pays homage to traditional Mexican cuisine, but also provides a straightforward approach to creating a comforting and satisfying meal. Whether you are entertaining guests or enjoying a cozy night in, these enchiladas are sure to impress.

More recipes suggestions and combination

Chicken Tacos with Avocado Salsa

Enjoy a zesty twist with chicken tacos topped with a fresh avocado salsa for an extra kick of flavor.

Mushroom and Spinach Quesadillas

Opt for a vegetarian option with delicious mushroom and spinach quesadillas, perfect for a light meal.

Black Bean Soup

Pair the enchiladas with a hearty black bean soup, which adds warmth and richness to your dining experience.

Mexican Street Corn Salad

Try a refreshing Mexican street corn salad as a side dish, offering a balance of sweetness and crunch.

Churros with Chocolate Sauce

End on a sweet note with churros dipped in chocolate sauce for a delightful dessert that complements the main dish beautifully.