Enchilada Mole Recipe

Cooking Instructions

1. 1

   Prepare the Filling

   In a skillet, heat the olive oil over medium heat. Add the shredded chicken and season with salt and pepper. Cook for about 5 minutes until warmed through. Remove from heat and set aside.

2. 2

   Prepare the Mole

   In a separate pot, heat the Mole Poblano sauce over low heat until warm. Stir occasionally to prevent sticking.

3. 3

   Assemble the Enchiladas

   Preheat the oven to 375°F (190°C). Take a tortilla, add a small amount of the chicken filling, and roll it up. Place the rolled tortilla seam side down in a greased baking dish. Repeat with remaining tortillas.

4. 4

   Add Sauce and Cheese

   Once all the tortillas are in the dish, pour the warm Mole Poblano sauce over them, ensuring they are well covered. Sprinkle the queso fresco on top.

5. 5

   Bake

   Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is slightly golden.

6. 6

   Serve

   Remove from the oven, and let cool for a few minutes. Top with crema, diced white onion, and chopped fresh cilantro before serving.