Enmolada is an enchilada covered in Mole rather than a salsa rojo/chile sauce. At MAiiZ we are also mixing it up by using feta which compliments the Mole.
1 pkg Chicken Tinga c/o HAUS Sausage Co.
1 jar MAiiZ Mole
1 pkg Feta Cheese
1 pkg MAiiZ Tortillas
*1/4 cup veg oil
Preheat oven to 375ºF
Warm the Chicken Tinga sous-vide style by popping the bag into a medium pot of simmering water. Alternately, place the Chicken Tinga on its own in a saucepan with a touch of water and warm it through. Bring the Mole to a low simmer in a small saucepan or pot just until it is smooth and a readily pourable consistency; you may want to add a bit of stock or water.
Cover the bottom of a frying pan with oil and fry the tortillas for about 5 seconds on each side, they should not become crisp. Drain and keep warm between paper towels.
Into a lined shallow baking dish:
Fill a tortilla with 1/3 cup of Chicken Tinga, fold it over. Continue, placing each tortilla on the open side of the previous one to hold them closed. Cover with mole, top with feta and bake for 10 mins. Serve with rice and beans or fresh greens 🙂