30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Homemade Chicken Enchiladas
An exquisite enchilada featuring slow-cooked duck confit, a complex and rich Mole Negro sauce, and a garnish of pickled onions and microgreens.
Total Time
240
Yield
4
Calories
600 cal
Difficulty
Hard
Cuisine
Mexican
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What You'll Need
Equipment:
Dutch oven or heavy pot, Baking dish, Blender, Fine-mesh sieve, Mixing bowls •
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Instructions
Prepare Duck Confit: Season duck legs with salt, pepper, thyme, and bay leaf. Cover with duck fat and cook at 275°F (135°C) for 3-4 hours, or until very tender. Shred duck meat, discarding skin and bones.
Prepare Mole Negro: Toast chiles lightly. Remove stems and seeds. Soak in hot water for 30 minutes. Blend chiles with almonds, pumpkin seeds, sesame seeds, fried plantain, chocolate, cinnamon, and cloves. Strain through a fine-mesh sieve. Adjust seasoning.
In a bowl, combine shredded Duck Confit, Queso Oaxaca, and Epazote. This is your Filling.
Warm tortillas slightly to make them more pliable.
Spoon about 1/4 cup of Filling into each tortilla. Roll up tightly and place seam-side down in a greased baking dish.
Pour Mole Negro evenly over the enchiladas.
Sprinkle with remaining Queso Oaxaca.
Bake at 350°F (175°C) for 15-20 minutes, or until bubbly and cheese is melted.
Garnish with pickled red onions and microgreens, if desired. Serve immediately.
