Rich, dark, and layered with mole rojo and hoja santa crema, this enchilada plate is built around a fast pass-through, soft tortillas flash-fried for seconds, rolled with melted jack and grilled chicken, then blanketed in sauce. The radish and escabeche cut through the richness.
Ingredients
- 3 corn tortillas
- 85 g (3 oz) Monterey Jack cheese, melted
- 85 g (3 oz) grilled chicken, shredded or sliced
- 170 ml (6 oz) mole rojo (see recipe)
- 57 ml (2 oz) hoja santa crema (see recipe)
- 1 tbsp queso cotija, crumbled
- 28 g (1 oz) red onion escabeche (see recipe)
- 14 g (0.5 oz) radish, thinly sliced
- 1 tsp micro cilantro
Instructions
- 1Heat a thin layer of oil in a pan until hot.
- 2Pass each tortilla through the hot oil for 3 seconds, just enough to soften it, not fry it crispy.
- 3Working quickly, lay each softened tortilla flat and add equal portions of melted Monterey Jack and grilled chicken.
- 4Roll each tortilla closed and place seam-side down on the plate.
- 5Spoon the mole rojo generously over all three enchiladas.
- 6Drizzle the hoja santa crema over the mole.
- 7Garnish with queso cotija, onion escabeche, radish slices, and micro cilantro.
Cook's Note
The 3-second oil pass is exactly what it sounds like, don't linger. A tortilla that's too oily will slide apart when you roll it. The heat just needs to make it pliable.
Best Served With
Mexican rice and duck fat refried beans (rows 85 and 59).
Why This Recipe Works
A quick pass through hot oil makes a corn tortilla soft and flexible without adding grease. Layering mole over the rolled enchiladas rather than dipping them into it keeps the sauce thick and glossy on top instead of soaked through.
Make It Yours
- Not into meat? Skip the chicken and bump the Monterey Jack up to 170 g (6 oz) for a fully loaded cheese version.
- Swap the chicken for carnitas, rajas con crema, or braised pork.
- Add a fried egg on top for a brunch plate.
- Use plain crema if hoja santa crema isn't available.
- Thin-sliced jalapeño adds heat without changing anything else.
Leftover Strategy
Enchiladas don't hold well assembled, store components separately and build fresh.
Want to impress guests with this dish? Ask Jeff →
Pairing
Cold Mexican lager, agua de jamaica, or a medium-bodied red like Garnacha.
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