Authentic home cooking from Spain, with US measurements. 
Chicken Enchiladas with Mole
Chicken Enchiladas with Mole
Open in Cookpad AppSteps
- 1
Place the carrot, leek, and chicken breast in a pot. Add water and salt to taste. Cook for 15 minutes, then set the chicken aside to cool.
- 2
Shred the chicken. Slice the red onion thinly and marinate it in vinegar for 15 minutes.
- 3
Put the mole paste in a saucepan and gradually add some of the chicken cooking broth until you reach your desired consistency.
- 4
Heat a little oil in a skillet and cook each tortilla for a few seconds on both sides. Set aside on a plate. Dip each tortilla in the mole sauce and place on a plate to start filling.
- 5
Add some shredded chicken to each tortilla, roll it up, and repeat with all the tortillas. Top with shredded cheese, sesame seeds, and well-drained marinated onion.
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