Pepita Molé Chicken Enchiladas

YIELD: 4 Portions

Ingredients: Imperial Metric
Chicken, boneless, skinless 1 lb 454 grams
Sea salt and freshly ground pepper To taste To taste
Cheddar cheese 8 oz 250 mL
Spanish onion, freshly chopped 1 small 1 small
Can of tomatoes, drained and coarsely chopped 12 oz 350 mL
Saucemaker Pepita MolÚ Sauce 1 cup 250 mL
Whipping Cream 1 cup 250 mL
Egg yolk 1 1
Saucemaker Pepita MolÚ Sauce 2 Tbsp 30 mL
Vegetable oil ╝ cup 60 mL
Corn or flour tortillas, 8 inches in diameter 8 8
Sour Cream and guacamole (as sides)


  1. Shred the chicken and place into bowl, season with salt and pepper.
  2. Add 1 cup of grated cheese, onion, Saucemaker Pepita MolÚ Sauce and tomatoes.
  3. In another bowl, whisk the cream with the yolk and Saucemaker Pepita MolÚ Sauce. Set aside.
  4. Preheat oven to 350F degrees (175C degrees). To assemble the enchiladas, place the tortillas on a flat surface. Spoon one eighth of the chicken mixture on bottom half of each tortilla, roll up the tortilla and place the filled enchiladas, seam side down i
  5. Pour the cream mixture over the enchiladas and sprinkle the remaining 1 cup of grate cheddar over top.
  6. Bake uncovered for 20 to 25 minutes. Serve with sour cream and guacamole.

TIP: Adding a can of black beans and or leftover rice to the filling not only stretches the dish but also adds and authentic Mexican twist. Just make sure you add enough of the Saucemaker Pepita MolÚ Sauce to keep the filling moist.