Enchiladas literally means “seasoned with chile,” and many recipes don’t call for deep casseroles. Just pour a sauce over, like this mole poblano, rich with warm chiles and chocolate.
What You Get
Sous vide chicken breast
Mole poblano sauce
What You’ll Need
Makes 4 servings
Active Time: 30 minutes
Total Time: 30 minutes
Chop the onion. Halve or quarter the squash lengthwise, then thinly slice crosswise. Pick the cilantro, toss the stems, and chop the leaves. Shred the chicken.
In a frying pan over medium heat, warm 1 tablespoon olive oil. Add the onion and sauté until softened, about 5 minutes. Add the squash and sauté until tender, 4 minutes. Fold in the chicken to warm through, 2 minutes. Season with salt to taste. Transfer to a bowl.
Wrap the tortillas in a damp towel and microwave until steamed through and warm, 1 to 2 minutes. Working one tortilla at a time, place the tortilla on a plate, fill with the chicken-and-squash mixture, and roll it up snugly. Place the enchiladas, seam-side down, on plates.
Return the pan to the heat, add the mole sauce with a splash of water, and bring to a simmer. Transfer the refried beans to a bowl, and reheat in the microwave until warmed through, stirring occasionally, 2 minutes.
Pour the hot mole sauce over the enchiladas, and spoon the refried beans on the side. Top with a dollop of sour cream, sprinkle with the cilantro, and serve warm.