Name: Chicken Mole Verde Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken (from poached breasts or rotisserie); 8-10 corn tortillas; 1 1/2 cups shredded Oaxaca or Monterey Jack cheese; 8 ounces tomatillos, husked and halved; 3/4 cup raw pepitas (pumpkin seeds); 1 small white onion, roughly chopped; 2 jalapeños, stemmed and roughly chopped (seeds removed for milder heat); 1 cup packed fresh cilantro leaves and tender stems; 1/2 cup packed romaine lettuce leaves; 2 garlic cloves, minced; 2 1/2 cups low-sodium chicken stock, divided; 1 tablespoon lard or olive oil; 1/2 teaspoon kosher salt, plus more to taste; Optional garnishes: crumbled cotija cheese, fresh cilantro, sliced radishes

Description

Shredded chicken fills corn tortillas rolled in a silky green mole of tomatillos, pumpkin seeds, and herbs, then baked with melted cheese. Oaxacan specialty meets easy assembly for nutty, herbaceous richness with bright acidity. Practical oven method ready in 45 minutes creates a comforting, crowd-pleasing dinner with make-ahead potential.

Cultural Background

Mole verde originates from Oaxaca in southern Mexico, where indigenous ingredients like tomatillos, pumpkin seeds (pepitas), and fresh herbs have been central to cooking for centuries. This green mole draws from pre-Hispanic traditions, thickened with ground seeds and brightened by tangy tomatillos rather than the chocolate-heavy moles more commonly associated with the region. It reflects Oaxacan culinary diversity, often served with chicken or vegetables in festive and everyday meals.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 25 minutes
TOTAL TIME: 45 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

2 cups shredded cooked chicken (from poached breasts or rotisserie)
8-10 corn tortillas
1 1/2 cups shredded Oaxaca or Monterey Jack cheese
8 ounces tomatillos, husked and halved
3/4 cup raw pepitas (pumpkin seeds)
1 small white onion, roughly chopped
2 jalapeños, stemmed and roughly chopped (seeds removed for milder heat)
1 cup packed fresh cilantro leaves and tender stems
1/2 cup packed romaine lettuce leaves
2 garlic cloves, minced
2 1/2 cups low-sodium chicken stock, divided
1 tablespoon lard or olive oil
1/2 teaspoon kosher salt, plus more to taste
Optional garnishes: crumbled cotija cheese, fresh cilantro, sliced radishes

Instructions

Toast the pepitas in a dry skillet over medium heat for 4-5 minutes until they pop and turn lightly golden; transfer to a blender and grind finely.
Add tomatillos, onion, jalapeños, cilantro, romaine, garlic, and 1 cup chicken stock to the blender with the ground pepitas; purée until completely smooth.
Heat lard or oil in a medium saucepan over medium-high heat; add the purée and cook, stirring constantly, for 8-10 minutes until it thickens to a paste-like consistency.
Stir in the remaining 1 1/2 cups stock and salt; bring to a simmer and cook for 8-10 minutes until slightly thickened and flavorful; adjust salt as needed and keep warm.
Preheat oven to 375°F; lightly grease a 9x13-inch baking dish.
Warm the corn tortillas one at a time in a dry skillet or microwave for 10-15 seconds until pliable.
Spoon about 1/4 cup shredded chicken down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
Pour the mole verde sauce evenly over the enchiladas, then sprinkle with the shredded cheese.
Bake for 15-20 minutes until the cheese is melted and bubbly and the edges are lightly browned.
Let rest 5 minutes before serving; garnish with cotija, cilantro, and radishes if desired.

Tips

- Toast pepitas just until fragrant to deepen their nutty flavor without burning.
- Warm tortillas thoroughly to prevent cracking during rolling; work quickly while they are hot.
- Substitute epazote with extra cilantro and a pinch of Mexican oregano if unavailable for authentic herbal notes.

Nutrition

Calories: 480
Protein: 32g
Carbs: 38g
Fat: 22g