Special Guest Post–Mexican Cheesy Enchiladas with Red Mole Sauce

INTRODUCTION

Guaishushu was constantly peeping through my peers blogger’s kitchen, and he saw one women working hard and doing all kinds of baking and cooking adventures to please her 2 lovely daughters and her handsome American husband. 2 days ago, Guaishushu overheard that she told her husband that she wanted to cook him a romantic meal of Cheesy Chicken Enchiladas with Red Mole Sauce for the family this weekend, Guaishushu immediately asked her whether she can teach him this Mexican dish since he is rather ignorant of Western cuisines. Out of his expectation, this young woman (Ms. Shar Kay) who loves to adventure in her blogger kitchen (http://delishar.blogspot.com) had gladly shared her recipe with Guaishushu’s reader..

In the same boat as Guashushu, Ms. Shar Kay had just started her blogging career in August 2013, 3 month’s later than Guaishushu. However, the cuisines that she designed were amazing and mostly Western Cuisines since her American husband had some “difficulty” of having rice for all the meals. Gusishushu liked to Pin her cuisines on Guaishushu’s international Pinterest Board, what made me jealous is that her pins always attract more repins from Western followers. The conclusion is only one : her recipes are good. Therefore, Guaishushu had decided to invite Ms. Shar Kay to have a guest post today and I am sure readers will like this special Mexican cuisine posts of hers.

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Cheesy Chicken Enchiladas with Red Mole Sauce

When Guaishushu kindly asked if I’d like to contribute a guest post on his blog, I was thrilled and very honoured! He has been an absolute mentor to me from the time I started blogging, which was about 2 months back. Always willing to share tips and tricks on blogging, and cooking. Then I thought this recipe would be a good one to contribute as a guest blogger as it defers from the cuisine and cooking methods that Guaishushu uses. He is pretty traditional, and meticulous in this cooking. Which is pretty much a lost art nowadays, I have to say. What surprises me is that, he is also very open to experimenting new techniques and recipes! Finally someone who can switch back and forth between the old and new school of thoughts when it comes to cooking!

These enchiladas are a treat for my family because they are so rich and creamy, not to mention very very yummy. I did not use the commonly used red enchilada sauce as I really like the touch of chocolate used in Mexican cuisine’s mole sauce, so I created one that has a little of both. The spices combined with the slight tartness of the tomato sauce was nicely balanced out by the sweetness and slight bitterness of dark chocolate. And anything with melted cheese or stuffed with cheese is always a winner, and in this case… 2 times a winner!

Ingredients (Serves 3-4)

· 2 1/2 cups shredded chicken (I used rotisserie chicken)

· 4 tbsp chopped spring onion, divided

· 5 tbsp diced red pepper

· 3 tbsp diced yellow onion

· 2 cups shredded cheddar cheese

· 250g cream cheese (1 block philly (Philadelphia) cream cheese)

· 1/2 cup of the mole sauce (recipe below)

· 3 tbsp oil

· 3 tbsp flour

· 1/2 tsp garlic salt*

· 1/2 tsp onion powder*

· 1/2 tsp mexican oregano*

· 1/2 tsp cumin*

· 4 tbsp chili powder*

· 1/2 tsp paprika*

· 1 1/2 cup chicken stock

· 1 can (436ml) tomato sauce

· 2-3 squares of dark chocolate (Lindts 70% cocoa)

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Preheat oven to 180C

Heat pan on med with oil

Stir in flour, until you get a runny paste.

Add spices marked *, and mix well.

Slowly whisk in the chicken stock.

Until smooth and no clumps found.

Then pour in tomato sauce and bring to boil.

Lower heat and add chocolate. Whisk until dissolved.

Let the sauce simmer for 5 mins until it thickens. Set aside for later. This makes about 4 to 4.5 cups of sauce, I usually make more and freeze it for future use. 

In a large mixing bowl, add cream cheese, chicken, 1/2 cup mole sauce, 2 tbsp spring onion, red pepper, yellow onion. Then mix well.

Add about 3/4 cup of shredded cheddar cheese and mix well.

Spoon filling onto tortilla wrap and roll. And place on a 9 x 13 casserole.

Continue until casserole is filled.

Cover the top of the wraps with the mole sauce. (About 2 cups)

Sprinkle the rest of the shredded cheddar cheese on top.

Bake for 25-30 mins on 180C until cheese is melted and sauce bubbly.

Garnish with chopped spring onions and serve.

Bon appetit!!

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CONCLUSION

I have to thank Ms. Shar Kay for her unselfish contribution and I have asked her to prepare for me the next trip I visited her. Wait, you may also interested to read some of her recipes as follows:

 Avocado Cucumber Salsa

 Cabbage Wraps with Sweet and Spicy Sauce

  Phad Thai Cream Pasta

 

Hope you like the post today, cheers.

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