Jonathan Zaragoza is a Chicago-based chef who got his start in professional kitchens working at the Michelin-starred Sepia and Sixteen, before becoming the chef of Masa Azul at 22. Jonathan’s path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, and the U.S.

Jonathan Zaragoza

Enmoladas are like enchiladas, just better, because they’re cooked in delicious mole.They’re also a great way to underscore the utility and sheer tastiness of our homemade concentrated <a href="https://www.chefsteps.com/recipes/mole-poblano-paste">Mole Poblano Paste</a>, since mole is used as both the filling and the sauce.The intensely flavorful mole paste is the key to the flavor of the dish, and it also makes a dish that could take hours to make into one that can be whipped up in under an hour. Transform the paste into a finished mole by diluting it with stock and adjusting the seasoning with salt and sugar, then you’re ready to go.Since this recipe also calls for using cooked chicken—it can be a leftover <a href="https://www.chefsteps.com/recipes/butterball-rotisserie-style-chicken">roast chicken</a> you’ve made yourself or a supermarket rotisserie bird—it’s ideal for those dreaded mid-week dinners.

Enmoladas de Pollo (Mole Enchiladas With Chicken)