You’ll need:
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1 jar Hernan Mole Poblano
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1 lb. boneless chicken breast
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Salt & pepper
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Olive oil
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1 3/4 cup chicken stock or water
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12 six-inch corn tortillas
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1 avocado, sliced
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3/4 cup queso fresco or sesame seeds
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Preheat the oven to 375°.
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Place chicken on a prepared baking sheet. Sprinkle salt, pepper and drizzle with olive oil. Bake for 10-15 minutes or until cooked thoroughly. Set aside to let cool, then shred or cut up into bite-sized pieces. Turn oven down to 350°.
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While the chicken cools, combine a jar of mole paste and 1 3/4 cup of chicken stock or water in a medium saucepan. Stir and simmer over low-medium heat until fully combined for 2-4 minutes. Add more broth or water for desired consistency. Set aside 1 cup of prepared mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
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Fill another medium sauté pan halfway with oil and heat up on high. When the oil is hot, dip 1 tortilla at a time and fry until soft and heated through, just a few seconds. Lift out of the pan and let the excess oil drip off.
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Dip the fried tortilla directly into the warm mole (keep pans next to each other for easy dipping) and transfer to a baking dish. Fill the center of the tortilla with 1/3 cup shredded chicken, being careful not to overfill. Roll the tortilla to enclose the filling and place in a serving dish seam side down. Continue to fill all the tortillas and place them side-by-side. Pour the reserve mole over the top. (If mole has thickened, just add liquid.)
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Place in the oven at 350° for 5-10 minutes until sauce is bubbly and enchiladas are heated through. To serve, top with avocado slices and sprinkle with queso fresco or toasted sesame seeds.
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