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Tio Pablo Mole Poblano 210g

1 cup chicken stock

2 small chicken breasts

½ lemon

Salt and pepper to season

6 Tio Pablo Corn Tortillas

2/3 cup crumbled feta cheese

1 small red onion, thinly sliced

½ cup fresh coriander leaves

2 Tablespoons Tio Pablo Spicy Roasted Pepitas


Season the chicken breasts with salt, pepper and lemon juice and lightly fry on an oiled skillet or directly on your barbeque. Let cool slightly and shred with two forks. Cover and set aside.

In a large, shallow saucepan, add the Mole Poblano with chicken stock, stir and heat through. Dip and coat each tortilla with mole sauce and place about ½ cup of shredded chicken on top. Roll a coated, filled tortilla and place onto a dish with the seam along the bottom. Follow with the remaining five tortillas and shredded chicken, placing each one side by side. Pour remaining mole sauce over the top of the enchiladas and top with fresh onion, coriander leaves, feta and pepitas. Serve with Tio Pablo Arroz Rojo (red rice) and refried beans. Serves 2-3


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