In a pot, add water, the peeled onion, and the chicken bouillon cube. Add the chicken breasts and cook for 20 minutes.

When done, transfer the chicken to a plate and shred it with a fork.

Fill each tortilla with the shredded chicken and roll them up. Place them seam-side down in a baking dish until the dish is full. Pour the mole sauce over the enchiladas. Bake at 350°F (180°C) for 20 minutes.

When ready, sprinkle crumbled queso fresco on top and serve. I served mine with Mexican red rice and tortilla chips.