Pasture-raised Chicken Breast, Corn Tortillas, Butternut Squash Mole (Butternut Squash, Peanuts, Sesame Seeds, Clove, Cumin, Corn Tortillas, Ground Chipotle), White RIce, Pumkin Seeds, Cotija.

Roasted Chicken Enchiladas
with Butternut Squash Mole & Mexican Rice

Mole is one of Mexico’s most cherished culinary creations, embodying a rich blend of indigenous and Spanish influences, much like the culture of colonial Mexico itself. With origins often traced to the convents of Puebla, legend tells of nuns improvising a sauce with available ingredients as referenced in the book “Sor Juana en la Cocina.”

2 SERVINGS | PREP TIME: 5 minutes | TOTAL TIME: 15 - 20 minutes
Allergens: Dairy & Nuts


IN THE BOX


Guajillo Roasted Chicken
Colonial Corn Tortillas
Cotija Cheese
CIlantro Lime Rice
Pickled Red Onions
Farmhouse Kitchen’s Squash Mole



NEED AT HOME
Oil
Salt & Pepper
Lime (Optional)

1. PREPARE THE TORTILLAS, FILLING & MOLE
Preheat a small saucepan over medium heat and add the mole sauce.
Once the mole is hot, reduce the heat to low, stirring occasionally to prevent sticking.
Meanwhile, heat a medium pan over medium heat and add 1 tablespoon of oil.
Once the oil is hot, fry the tortillas one at a time until slightly crisp but still flexible enough to roll.
Sprinkle the fried tortillas with salt and place them on a kitchen towel to absorb excess oil and keep warm.
In the same pan, warm the shredded chicken with the remaining oil for 1-2 minutes, then set aside.

2. WARM RICE
Place the rice in a saucepan and add 1 tablespoon of water.
Cover with a lid or foil and heat over low to medium heat, stirring occasionally to prevent burning.
Once warmed through, turn off the heat and keep covered until serving.

2. ROLL ENCHILADAS & SERVE
Lay the warmed tortillas on a small sheet tray.
Distribute the chicken filling evenly across the tortillas, then roll them tightly into enchiladas.
Transfer the rolled enchiladas to serving plates and top with mole sauce, cotija cheese, and pickled red onions.
Serve the warm rice next to the enchiladas, allowing it to mix with the mole sauce if desired.

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