Smoky Oaxacan Mole Enchiladas with Fresh Cotija and Pickled Red Onions

Ingredients

• 12 pieces corn tortillas
• 2 cups cooked chicken, shredded
• 1 cup Cotija cheese, crumbled

• 4 tablespoons vegetable oil
• 1 cup onion, diced
• 2 cloves garlic, minced
• 2 ounces dried ancho chiles, stemmed and seeded
• 2 ounces dried guajillo chiles, stemmed and seeded
• 1 cup chicken stock
• 1 cup peanut butter
• 1 tablespoon tomato paste
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 tablespoon sugar
• 1 tablespoon apple cider vinegar
• 1 ounce Mexican chocolate, chopped

• 1 cup red onion, thinly sliced
• 1 cup white vinegar
• 1 teaspoon sugar
• 1 teaspoon salt

Method

1. 01
   Prepare the pickled red onions by combining the sliced onions, vinegar, sugar, and salt in a bowl. Let them marinate for at least 30 minutes.
2. 02
   For the mole sauce, heat the vegetable oil in a large skillet over medium heat. Sauté the diced onion until translucent, then add the garlic and cook for another minute.
3. 03
   Add the ancho and guajillo chiles to the skillet and toast them lightly for about 2-3 minutes.
4. 04
   Transfer the chile mixture to a blender. Add the chicken stock, peanut butter, tomato paste, cinnamon, cloves, sugar, apple cider vinegar, and Mexican chocolate. Blend until smooth.
5. 05
   Return the sauce to the skillet and simmer over low heat for 20 minutes, stirring occasionally, until thickened.
6. 06
   Preheat your oven to 350°F (175°C).
7. 07
   Warm the corn tortillas in a dry skillet to make them pliable. Fill each tortilla with shredded chicken, roll them up, and place them seam-side down in a baking dish.
8. 08
   Pour the mole sauce over the enchiladas, ensuring each is well-covered.
9. 09
   Bake the enchiladas in the preheated oven for 20 minutes.
10. 10
    Remove from the oven and sprinkle with crumbled Cotija cheese.
11. 11
    Top with pickled red onions before serving.