Entree: Mexico – Pacific Coast Mexico — Guerrero – Enchiladas de Mole Verde (Green Mole Enchiladas)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 30 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) boneless skinless chicken thighs, yields about 1.5 lb (680 g) cooked shredded
- 1 medium white onion, halved (about 6 oz / 170 g)
- 4 cups (960 ml) water or low-sodium chicken broth (for poaching)
- 2 lb (900 g) tomatillos, husked and rinsed
- 1 large poblano chile, about 6 oz (170 g)
- 3 serrano chiles (adjust to taste), about 1.5 oz (45 g)
- 1 medium white onion, coarsely chopped (for sauce) (about 6 oz / 170 g)
- 3 cloves garlic
- 3/4 cup (100 g) toasted pumpkin seeds (pepitas)
- 1/4 cup (30 g) fresh parsley leaves, packed
- 1 cup (25 g) fresh cilantro leaves, packed (stems mostly removed)
- 6 hoja santa leaves (optional; substitute additional cilantro if unavailable)
- 1 to 1 1/2 cups (240–360 ml) low-sodium chicken broth (to thin sauce)
- 2 tbsp (30 ml) vegetable oil, plus extra for frying tortillas
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) ground cumin
- 12 corn tortillas (6-inch), about 12 oz (340 g) total
- 6 oz (170 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1/2 small red onion, thinly sliced for garnish (about 2 oz / 60 g)
- 1 cup (70 g) shredded cabbage or lettuce, for serving
- 2 limes, cut into wedges
- Optional: thinly sliced radishes and chopped fresh cilantro for garnish

Instructions

Short Description:
Classic Guerrero-style enchiladas filled with tender shredded chicken and bathed in a fresh, vibrant mole verde made from toasted pumpkin seeds (pepitas), tomatillos, green chiles, and local herbs. Finished with crema, queso fresco, and crisp garnishes for a complete main-course meal.

Regional Notes:
This Guerrero Pacific Coast version emphasizes toasted pepitas and bright green chiles (serrano and roasted poblano) with abundant fresh herbs and tomatillos, producing a lighter, herb-forward mole compared with darker, richer moles from other Mexican regions. Inclusion of hoja santa (when available) and plenty of pepitas marks the coastal Guerrero character.

1. Poach the chicken: In a medium pot combine the 2 lb (900 g) raw chicken thighs, halved onion (6 oz / 170 g), 4 cups (960 ml) water or broth, a pinch of salt, and one garlic clove. Bring to a gentle simmer, cover, and poach 18–22 minutes until cooked through. Remove chicken, reserve 1 cup (240 ml) poaching liquid, and shred the chicken with two forks. Set aside.
2. Roast the chiles and tomatillos: Place the poblano and serranos directly over a gas flame or under a broiler, turning until evenly charred and blistered, about 6–8 minutes. Transfer to a bowl, cover to steam 10 minutes, then peel, seed (if desired), and roughly chop. Meanwhile, roast the tomatillos on a sheet pan under the broiler or in a hot skillet until softened and slightly browned, about 6–8 minutes total.
3. Toast the pepitas: In a dry skillet over medium heat, toast 3/4 cup (100 g) pepitas, stirring frequently, until fragrant and slightly darker, 3–5 minutes. Transfer to a bowl to cool.
4. Prepare the sauce base: In a blender combine the roasted tomatillos, roasted poblano, serranos, coarsely chopped onion (6 oz / 170 g), remaining 2 garlic cloves, toasted pepitas (100 g), parsley (1/4 cup / 30 g), cilantro (1 cup / 25 g), hoja santa leaves (if using), 1 tsp ground cumin, 1 tsp salt, 1/2 tsp pepper, and 1/2 cup (120 ml) of chicken broth or reserved poaching liquid. Blend until very smooth, adding up to 1 more cup (240 ml) broth to reach a saucy, pourable consistency.
5. Finish the mole verde: In a large skillet heat 2 tbsp (30 ml) vegetable oil over medium heat. Pour the blended green mole into the skillet and simmer, stirring, 8–10 minutes to cook the raw edge off and concentrate flavors. Taste and adjust salt, pepper, and heat; add more broth if the sauce thickens too much. There should be a bright, herbaceous aroma.
6. Season the shredded chicken: Toss the shredded chicken (about 1.5 lb / 680 g cooked) with 1/2–3/4 cup (120–180 ml) of the mole verde to moisten and lightly season the filling.
7. Prepare tortillas: Heat about 1/2 cup (120 ml) vegetable oil in a small skillet over medium-high heat. Quickly fry each corn tortilla 10–15 seconds per side to soften and make pliable (do not crisp); drain briefly on paper towels. Alternatively, warm tortillas between damp towels in the microwave until pliable.
8. Assemble enchiladas: Preheat oven to 350°F (175°C). Spoon about 2–3 tbsp (30–45 ml) of the mole verde onto each tortilla, place about 2–3 oz (60–85 g) of the seasoned shredded chicken in the center, roll tightly, and place seam-side down in a shallow baking dish (9x13 in / 23x33 cm fits about 12).
9. Sauce and bake: Pour remaining mole verde evenly over the rolled enchiladas so they are well coated. Crumble half of the queso fresco (about 3 oz / 85 g) over the top. Bake 10–12 minutes until heated through and cheese begins to soften.
10. Finish and garnish: Remove from oven, drizzle with Mexican crema (1/2 cup / 120 ml), sprinkle remaining queso fresco, and top with thinly sliced red onion (2 oz / 60 g), shredded cabbage (1 cup / 70 g), additional chopped cilantro, radishes, and lime wedges. Serve hot with extra mole on the side if desired.
11. Serving suggestion: Offer warm rice or refried beans alongside only if you want more starch; the enchiladas as written are sufficient as a main course for 6.