Crockpot Shredded Chicken Mole Poblano Enchilada Stack Step-by-step instructions

Before you start

Before you begin, ensure your shredded chicken is already prepared, whether it is rotisserie chicken or chicken you have cooked and pulled previously. Have all your garnishes—the avocado, cilantro, and limes—washed and ready to go.

Prepare your slow cooker insert by ensuring it is clean. Having all ingredients measured and organized on your counter will make the layering process smooth and efficient, allowing you to assemble the stack in just a few minutes before starting the slow cooker.

Instructions

Layering the ingredients

1. 1Layering the ingredients
   Begin by placing a layer of corn tortillas at the bottom of the slow cooker insert. Evenly distribute a portion of the shredded chicken over the tortillas. Pour a generous amount of mole poblano sauce over the chicken, ensuring it covers the meat thoroughly. Sprinkle a layer of the shredded Oaxaca and queso fresco blend on top. Repeat this layering process until all ingredients are used, finishing with a final layer of cheese.
   Look for The slow cooker insert should be layered evenly, ending with a blanket of cheese that will melt perfectly during the cooking process.
   Tip Ensure the mole sauce reaches the edges of the insert to help the tortillas soften evenly throughout the cooking time.

The stack should be built evenly, alternating tortillas, chicken, mole, and cheese. Ensure the final layer is a generous amount of cheese to create a beautiful, melted top. The ingredients should reach about three-quarters of the way up the sides of your slow cooker insert to allow room for the bubbling sauce.

Slow cooking the stack

2. 2Slow cooking the stack
   Secure the lid on the slow cooker and set it to cook on the low setting. Allow the enchilada stack to simmer for three and a half hours. The heat will cause the mole sauce to permeate the corn tortillas, softening them while the cheese melts into a golden, bubbling layer. Once the internal temperature of the chicken reaches 165°F (74°C), turn off the heat.
   Look for The edges will show bubbling sauce and the cheese on top should be completely melted and slightly golden.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not lift the lid during the first three hours to keep the heat consistent for proper softening of the tortillas.

The kitchen should be filled with the rich, spiced aroma of chocolate and chiles. Look for a deep mahogany color in the sauce and bubbling cheese along the edges of the insert. The chicken should be steaming hot, and the tortillas should have softened significantly, absorbing the sauce completely into the layers.

Serving the stack

3. 3Serving the stack
   Carefully lift a tall wedge of the enchilada stack out of the slow cooker using a wide spatula. Plate the wedge immediately and garnish with a generous sprinkle of toasted sesame seeds, fresh cilantro, and sliced avocado. Drizzle Mexican crema over the top and serve with a fresh lime wedge on the side to brighten the deep, spiced flavors of the mole.
   Look for The stack should hold its shape when lifted, with visible layers of sauce-soaked tortillas, tender chicken, and melted cheese.
   Tip Let the stack rest for about ten minutes before cutting to ensure the layers set slightly for easier serving.

The stack should be firm enough to be lifted out in a clean wedge. If it falls apart, let it rest for an additional five minutes. The final garnish of fresh cilantro, avocado, and crema should look vibrant against the dark, rich mole sauce, providing a fresh contrast to the deep, savory flavors of the cooked dish.

Common mistakes

A common mistake is using too little sauce, which can cause the tortillas to dry out instead of becoming tender and velvety. Ensure each layer of tortillas is thoroughly coated.

Another error is overloading the slow cooker; make sure you have enough space for the ingredients to settle without being compressed too much.

Finally, avoid lifting the lid frequently, as each time you open the slow cooker, you lose heat, which significantly increases the cooking time and can affect the final texture of the tortillas.

How to tell it’s done

The dish is done when the mole sauce is bubbling around the edges and the cheese on top has melted into a golden, slightly browned crust. The internal temperature of the chicken must reach 165°F (74°C).

Because the ingredients are layered, use a thermometer to check the center of the stack. If the edges are hot but the center feels cool, continue cooking for an additional fifteen minutes to ensure everything is heated through and the flavors have fully melded.

• Poultry: 165°F (74°C) in the thickest part