Tienes mole que te sobró?prepara unas enmoladas

So, you've got leftover mole sauce, huh? Don't let that deliciousness go to waste! I've been there, staring at a pot of rich, flavorful mole after a big meal, wondering how to give it a second life. My absolute favorite way to use it up, and honestly, one of the easiest Mexican meals to whip up, is to make enmoladas. Think of them as the cozier, saucier cousin to enchiladas, drenched in that incredible mole sauce instead of a chili-based one. They are truly a revelation, especially when you're looking for a practical recipe that's packed with authentic flavor. Making enmoladas is my go-to for a quick weeknight dinner. All you really need are some tortillas, your leftover mole sauce, and your choice of filling – shredded chicken (pollo con mole, anyone?), cheese, or even vegetables. I simply warm the tortillas, dip them in the warmed mole sauce, fill them, roll them up, and place them in a baking dish. A quick bake to heat everything through, and then the magic happens with the toppings! These "mole enchiladas" are a family favorite, and they come together so fast. But what if you're craving something different, or have a lot of leftover mole sauce? I've found that mole is incredibly versatile! You can use it to make chilaquiles – just fry up some tortilla chips, pour warm mole over them, and top with cheese and crema. It's also fantastic over fried eggs for a hearty breakfast, or even as a spread for tortas. And if you have mole verde, particularly the kind from a paste like Doña Maria, you can thin it out a bit with chicken broth and serve it over tamales nejos, which are pure corn masa tamales, for a truly traditional experience. No matter the type of mole, pairing is key to a complete meal. I always serve my enmoladas or any mole dish with a side of fluffy Mexican rice and refried beans. Fresh, warm tortillas are a must for scooping up every last drop of that amazing sauce. Beyond the basics, consider serving mole with roasted vegetables or even grilled plantains for a touch of sweetness. The beauty of mole is its depth of flavor, which allows it to complement a wide range of sides, making it a perfect center for a Mexican feast. And for that perfect finishing touch, what do you put on top of your enmoladas or mole-covered chicken? My personal favorites include a generous sprinkle of crumbled cotija cheese or shredded Oaxaca cheese, a dollop of Mexican crema (or sour cream if crema isn't available), and finely diced white onion. A scattering of fresh cilantro adds a pop of color and freshness. Sometimes, I'll even add a few slices of avocado or a sprinkle of toasted sesame seeds for extra texture and flavor. These garnishes not only make the dish look appetizing but also add layers of flavor that elevate the entire meal.