Mole Enchiladas Instructions

Ingredients

1Lb Mole Sauce (1LB=7 Servings)
3 Cups of Chicken Broth
Corn Tortillas
Shredded chicken breast
Chese (Cotija)
Chopped Lettuce
Onion cut into rings
Radishes

Instructions

  1. Prep Mole-In a saucepan, combine 1LB of Mole Paste with 2 cups of chicken broth or vegetable stock over medium to low heat. Simmer while stirring for about 8 to 10 minutes and until completely smooth and thickened.
  2. Enchilada Filling-2 to 3 cups of shredded cooked chicken, toss about a half cup of the warm Mole sauce into the shredded chicken to keep it moist.
  3. Warm the Tortillas-Heat a small skillet over medium heat, warm the tortillas for just 5 to 7 seconds per side. They should be warm and pliable, not crispy.
  4. Preparation-Working one at a time, dip a tortilla into the warm Mole to coat both sides. Place flat on a plate, add a scoop of chicken mixture and sprinkle of cheese, then roll tightly and place seam-side down in the serving plate. Pour Mole sauce generously over the top of the rolled enchiladas and sprinkle with your remaining cheese. Garnish with chopped lettuce, onion rings and radishes.