Enchiladas baked in mole are properly called enmoladas, especially if you are in Oaxaca. I decided to use the term for these to mix things up around here!

I’m still a mole amateur, and I sort of make it up as I went along; this mix of flavors turned out great, though. I love the dark richness of the sauce and the tart richness of the feta. Mole also lends itself easily to creative presentation; the deep color looks striking with a spiral of sour cream and some slices of bright, fresh avocado (which I forgot to add for the photo!).

¡Buen provecho!

Follow my recipe for Stella’s Homemade Mole, and set aside.

For the enchiladas
2 tbsp olive oil
1 cup shredded chicken, cooked (can be poached, grilled, or baked)
1 cup chopped portobello mushrooms
1 cup finely diced onion
2 tsp cumin
1/4 cup chopped cilantro
1 cup crumbled fresh feta cheese
3 tbsp minced garlic
8 corn tortillas
extra olive oil or butter for pan greasing
2 cups mole sauce
1 avocado, sliced

1. Preheat an oven to 350°. In a large skillet, warm olive oil over medium heat. Sauté mushrooms for a few minutes until they begin to soften. Add the onions, cumin, and cilantro and sauté for a couple of minutes, until all are tender. Pour mushroom mix into a medium-sized bowl and stir in the feta and garlic, then set aside.

2. Warm the tortillas by covering them in paper towels or a clean kitchen towel and microwaving them on medium for about three minutes.

3. Grease a baking dish or deep pan with butter or olive oil. Have mole sauce in a shallow bowl or pan to the side, and chicken ready in a separate bowl – make a little assembly line. Carefully dip a tortilla in your mole sauce, then place in dish. Fill with about 1/8 of your mushroom mix and 1/8 of your chicken, then roll up, seam side down. Continue until all tortillas have been rolled and filled. They should fit snugly in your dish.

4. Pour the mole sauce over the top. Bake for about 10 minutes or until browning and bubbling. Sprinkle feta and avocado slices on top and serve immediately with rice and beans.

Makes 8 enchiladas. Other optional garnishes include sour cream, crema mexicana, more feta crumbles, salsa, and leftover peanut or sesame seeds.