Whole Chicken: Select a plump, fresh bird with smooth, unblemished skin for rich, tender meat.
Onion: Choose firm, heavy onions with tight, papery skins for robust flavor.
Carrots: Pick bright orange, crisp carrots without soft spots or blemishes.
Celery Stalks: Look for vibrant green, firm stalks with fresh, leafy tops.
Garlic Cloves: Select firm, compact bulbs with no sprouting or soft areas.
Black Peppercorns: Opt for whole, unground peppercorns for maximum aromatic punch.
Fresh Parsley: Choose bright green, perky sprigs with no wilting or yellowing.
For Mole Sauce Components:
Sesame Seeds, Peanuts, Almonds: Select raw, unsalted nuts for toasting and deeper flavor profiles.
Dried Chilies: Pick glossy, pliable chilies without moisture or mold signs.
Ripe Plantain: Choose slightly soft plantains with dark speckled skin for sweetness.
Tomatoes: Select ripe, fragrant tomatoes with deep color and slight give.
Raisins: Pick plump, glossy raisins without crystallization.
Dark Chocolate: Use high-quality chocolate with at least 70% cocoa content.
For Corn Salsa and Rice Accompaniments:
Corn Cob: Select fresh, plump corn with bright green husks and moist silk.
Lime: Choose heavy, bright green limes with smooth skin.
Red Onion: Pick firm, deep purple onions with no soft spots.
Heritage Tomatoes: Select colorful, ripe tomatoes with varie.
Kitchen Equipment for Chicken Enchiladas
Large Pot: Deep, sturdy cooking vessel for poaching chicken and creating rich broth.
Heavy Skillet: Perfect for toasting nuts, sautéing ingredients, and developing deep sauce flavors.
Blender: Essential for creating smooth, velvety mole sauce with perfect consistency.
Grill or Stovetop Grill Pan: Ideal for charring corn and creating smoky, caramelized kernels.
Sharp Knife: Must-have for precise chopping of vegetables and slicing chicken.
Cutting Board: Sturdy surface for preparing all ingredients.
Wooden Spoon: Great for stirring sauces and preventing sticking.
Measuring Cups/Spoons: Ensures accurate ingredient proportions.
Strainer or Colander: Useful for draining and rinsing ingredients.
Tongs: Perfect for handling and turning corn and tortillas during cooking.
Cooking Directions for Jamie Oliver’s Enchiladas
Poach Succulent Chicken Dive into a flavor adventure by gently simmering a whole chicken with aromatic vegetables in a large pot. Submerge the chicken in cold water alongside roughly chopped onions, carrots, celery, and crushed garlic. Bring to a soft boil, then let it simmer peacefully for about 90 minutes, allowing the meat to become incredibly tender and infused with rich, deep flavors.
Craft Decadent Mole Sauce Transform your cooking experience by creating a luxurious sauce that's both complex and magical. Toast dried chilies and soak them to release their intense flavor. In a skillet, lightly roast sesame seeds, peanuts, and almonds. Sauté onions and garlic, then blend with ripe plantain, juicy tomatoes, and sweet raisins. Simmer the mixture with velvety dark chocolate, stirring occasionally to develop a sauce that's pure culinary poetry.
Create Vibrant Corn Salsa Char corn on high heat until the kernels develop a smoky, caramelized exterior. Slice the kernels and toss with zesty lime juice, sharp red onion, juicy heritage tomatoes, and spicy jalapeños. Season with a sprinkle of salt and pepper to create a bright, explosive side that brings fresh energy to the dish.
Prepare Fragrant Green Rice Transform ordinary rice into a herbaceous delight by sautéing onions and garlic in rich pork drippings. Add long-grain rice and chicken stock, then fold in a generous handful of finely chopped coriander and parsley. Let the rice simmer until it's perfectly cooked, absorbing all the vibrant green flavors.
Assemble Enchilada Masterpiece Shred the poached chicken into delicate strands. Warm the velvety mole sauce and brush corn tortillas with pork drippings. Carefully fold the shredded chicken into the tortillas, frying until they turn golden and crisp. Dunk the enchiladas in the luxurious mole sauce, then plate with the corn salsa and herb-packed green rice for a culinary experience that tells a story of flavor and passion.
Flavor Boosts for Chicken Enchiladas
Poach Chicken Like a Pro: Ensure the water is cold before adding ingredients to help extract maximum flavor and create a clear, rich broth. Pat attention to maintaining a gentle simmer to keep the meat tender and prevent tough texture.
Master the Mole Magic: Select high-quality dark chocolate with at least 70% cocoa content for a deep, complex sauce that balances sweet and savory notes. Roast nuts and seeds carefully to prevent burning, which can introduce bitter undertones.
Elevate Corn Salsa Technique: Char corn directly over an open flame or grill for maximum smoky flavor, rotating to ensure even blackening. Choose ripe, in-season heritage tomatoes for a burst of fresh, vibrant taste that complements the charred corn.
Rice Perfection Secrets: Use day-old rice or spread freshly cooked rice on a tray to cool and separate grains for fluffier texture. Stir herbs into the rice just before serving to maintain their bright green color and fresh flavor profile.
Ways to Serve Enchiladas
Serve With Zesty Companions
Pair the enchiladas with a crisp Mexican lager or refreshing horchata to balance the rich mole sauce's depth. The cool, creamy drink will complement the spicy and smoky flavors beautifully.
Elevate With Fresh Garnishes
Sprinkle crumbled queso fresco, chopped cilantro, and thinly sliced radishes over the top to add bright colors and tangy crunch. These fresh elements will cut through the sauce's intensity and provide delightful texture contrast.
Create Stunning Plate Presentation
Arrange the enchiladas on a warm ceramic plate, draped in glossy mole sauce. Layer the green rice alongside, then top with vibrant corn salsa. Finish with a delicate herb sprig for a restaurant-quality visual appeal that promises deliciousness.
Customize With Side Companions
Offer small bowls of extra mole sauce, pickled jalapeños, and sliced avocado so guests can personalize their plate. This interactive approach allows everyone to adjust flavors to their preferred spice and richness levels.
Storage and Prep for Jamie Oliver’s Enchiladas
Meal Planning & Storage Advice
Batch Prep Like a Pro: Poach chicken, prepare mole sauce, and chop ingredients in advance to save time during busy weekdays. Store prepped components separately in airtight containers for quick assembly.
Refrigeration Magic: Keep cooked enchiladas in sealed containers for up to 3-4 days. Separate the mole sauce, chicken, and salsa to maintain optimal texture and prevent soggy tortillas.
Freezer-Friendly Strategy: Wrap individual enchiladas tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven for crispy edges.
Reheat with Care: Warm enchiladas in a preheated oven at 350°F for 15-20 minutes. Add a splash of chicken stock or extra mole sauce to prevent drying out, ensuring the dish remains moist and flavorful.
Mexican chicken enchiladas combine savory shredded chicken with corn tortillas and rich tomato sauce. Cheese-topped layers create a comforting meal that brings festive Mexican flavors directly to your dinner table.
Ingredients
Scale
2 kg (4.4 lbs) whole free-range chicken
1 pork dripping
4 onions
1 small red onion
2 carrots
2 celery sticks
12 garlic cloves
1 garlic bulb
3 ripe tomatoes
3 mixed-color heritage tomatoes
1 ripe plantain
1 corn on cob
2 limes
2 jalapeño chillies
250 g (8.8 oz) dried mulato peppers
160 g (5.6 oz) dried ancho pepper
160 g (5.6 oz) dried pasilla pepper
125 g (4.4 oz) sesame seeds
125 g (4.4 oz) unsalted peanuts
125 g (4.4 oz) blanched almonds
125 g (4.4 oz) raisins
1 tsp black peppercorns
1 tsp ground cinnamon
1 tsp ground clove
1 tsp star anise
1 tsp black pepper
50 g (1.8 oz) dried epazote (optional)
12
Instructions
Chicken Poaching: Submerge chicken with onions, carrots, celery, garlic, peppercorns, and parsley in cold water. Bring to a gentle boil, reduce heat, and simmer for 90 minutes, allowing chicken to rest in the flavorful broth afterward.
Mole Sauce Preparation: Toast dried peppers until fragrant, rehydrate in boiling water. In a skillet, toast sesame seeds, peanuts, and almonds. Sauté chopped onions, garlic, and ground spices. Blend with plantain, tomatoes, raisins, and grated dark chocolate. Simmer sauce for one hour to develop complex flavors.
Corn Salsa and Rice Ensemble: Char corn on a griddle, slice kernels, and combine with lime juice, salt, pepper, red onion, heritage tomatoes, and jalapeños. Simultaneously, sauté onion and garlic in pork drippings, add rice and chicken stock. Incorporate chopped coriander and parsley, cook until rice becomes fluffy.
Enchilada Assembly: Shred poached chicken into tender strips. Warm mole sauce. Brush corn tortillas with pork drippings, fill with chicken, and fold into half-moon shapes. Fry until golden and crisp. Dunk each enchilada in warm mole sauce, plate with corn salsa and green rice.
Notes
Poach with Patience: Slow-cooking chicken in aromatic vegetables and herbs ensures tender, flavorful meat that easily shreds and absorbs surrounding flavors.
Toast Spices Carefully: Dry-toasting peppers, nuts, and spices releases essential oils, intensifying the depth and complexity of the mole sauce’s taste profile.
Char for Maximum Flavor: Grilling corn directly on a griddle caramelizes natural sugars, adding smoky sweetness and robust character to the fresh salsa.
Layer Textures Strategically: Frying tortillas before coating with mole sauce creates a crispy exterior that contrasts beautifully with the soft, rich chicken filling.
Degree: Associate of Applied Science in Baking and Pastry Arts
Focus: Techniques in baking, pastry creation, and dessert presentation.
San Antonio Culinary Institute
Program: Diploma in Farm-to-Table Culinary Practices
Focus: Emphasis on utilizing locally sourced ingredients and understanding seasonal flavors.
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.
Sophia Rivera
Recipe Developer & Kitchen Tips Specialist
Expertise
Education
Austin Community College
San Antonio Culinary Institute
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.