Mole Enchiladas

Name: Mole Enchiladas
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 2 chicken breasts, halved; 10 1/2 oz mole paste (about 300 grams); 2 roasted tomatoes; 2.2 lbs corn tortillas (about 1 kilogram); 1/2 onion, thinly sliced; As needed, sour cream; As needed, oil

María Carmen @cook_2662513

Mexico

Mole, a delicious Mexican specialty.

María Carmen @cook_2662513

Mexico

Mole, a delicious Mexican specialty.

Saved

Ingredients

60 minutes

Serves 6 servings

2chicken breasts, halved
10 1/2 ozmole paste (about 300 grams)
2roasted tomatoes
2.2 lbscorn tortillas (about 1 kilogram)
1/2onion, thinly sliced
As needed, sour cream
As needed, oil

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Steps

60 minutes

1

Cook the chicken breasts as you usually do; I add garlic and a chunk of onion. Cook until very tender. Let cool slightly, then shred the chicken using two forks. Set aside.
2

Wash and roast the tomatoes, chop them, and blend them with the mole paste and some of the chicken broth to make a sauce that's not too thick or too thin. Cook over heat for about 10 minutes. Set aside.
3

Heat oil in a skillet and quickly pass the tortillas through the oil without letting them get crispy. Place them on paper towels to drain excess oil.
4

Fill the tortillas with the shredded chicken, pour the mole sauce over them, and garnish with sliced onion and sour cream.
5

Serve with rice and refried beans, or your favorite sides.
6

Enjoy your meal.