Happy Cinco de Mayo!

When we lived in New York, we went to Señor Swanky’s, a tacky Mexican joint not too far from my apartment, more or less once a week. Aside from a high calories-per-dollar-spent ratio, it featured cheap plastic tables (although happily, they were outdoors), indifferent service, decent chips and salsa (when the servers remembered to bring them out), and gigantic burritos roughly the size and weight of a brick. The latter were the draw for Swissy Pie: he adored those burritos. But while I agreed that they were quite tasty, I generally avoided them, in favor of something that would leave me capable of walking home afterward.

Ususally, I ordered the enchiladas. Sometime during my childhood - very likely during a visit to Chi-Chi’s - I’d gotten the impression that I liked them. But at Señor Swanky’s, I always ended up disappointed. They were too heavy, too cheesy, too bland… Yet I kept getting them. Apparently, I’m a slow learner.

Now that we’re over 3000 miles from our old haunt, we don’t eat Mexican very much. But when we do, it’s prepared just the way I like it. (Not too surprising, since I’m the one who has to do the preparing!) At last, I can have enchiladas every bit as good as the ones in my memory.

As a general rule, I avoid using jarred sauces from the grocery store shelves. Although making mole sauce from scratch requires a bit of extra time, everything from the chicken to the sauce can be prepared in advance. To me, the results are worth the effort.

Enchiladas Un-Swiss Miss

for the mole sauce:
1 C. canned whole tomatoes
2 garlic cloves

2 Tbsp. flour
2 Tbsp. chili powder
1 Tbsp. cocoa powder
1 tsp. ground cumin

2 Tbsp. butter
2 Tbsp olive oil

2 C. chicken broth or water
1 Tbsp. molasses or brown sugar
1 Tbsp. tomato paste
pinch cinnamon
2 tsp. salt (reduce if using chicken broth)

for the enchiladas:
1 Tbsp olive oil
1 onion, diced
2 medium tomatoes, diced
1/2 C pitted green olives, diced
2 whole chicken breasts, poached and shredded

8 8-in corn or flour tortillas
8 oz finely shredded Emmentaler or Swiss cheese
1/4 C pitted green olives, sliced

Make the sauce:
Put the canned tomatoes and garlic in a blender and process until smooth. Set aside.

In a small bowl, whisk together the flour, chili powder, cocoa, and cumin until blended.

In a medium saucepan over medium heat, melt the butter in the 2 Tbsp. olive oil. When the butter starts to foam, add the flour mixture and cook, stirring, 2-3 minutes.

Slowly pour in the chicken stock, whisking to ensure the sauce stays smooth and lump-free. Whisk in the tomato-garlic puree, molasses, tomato paste, cinnamon, and salt. Cook, stirring occasionally, until the sauce is thick and glossy, approximately 5 minutes. Set aside. The sauce may be cooled and refrigerated, but bring to room temperature before assembling the enchiladas.

Assemble the enchiladas:
Preheat the oven to 350ºF (175ºC, or if using a convection oven, 160ºC).

Set aside 1/2 C. of the diced tomatoes for garnish.

In a medium skillet, heat 1 Tbsp. olive oil until shimmering. Add the onion and cook until softened. Add the diced olives, remaining tomatoes, and shredded chicken. Cook until just heated through. Divide into 8 equal portions.

Dip a tortilla in the mole sauce to cover. Place a portion of chicken and approximately 2 Tbsp. cheese down the center of the tortilla, roll up the tortilla, and place in a 9”x13” casserole.

When all the enchiladas are assembled, pour the remaining mole sauce over the casserole, sprinkle with the leftover cheese, and scatter the olive slices on top.

Bake the enchiladas for 30 minutes (20 minutes if using a convection oven). Garnish with the reserved diced tomatoes and serve.

Olé!