Enchiladas de Mole

Ingredients

Chicken breasts

2 cups, cooked and shredded

Corn tortillas

12, small

Mole sauce

2 cups

Vegetable oil

2 tablespoons

Onion

1, chopped

Garlic

2 cloves, minced

Ground cumin

1 teaspoon

Ground cinnamon

1/2 teaspoon

Salt

to taste

Pepper

to taste

Fresh cilantro

for garnish

Queso fresco

1 cup, crumbled

Instructions

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
3. Stir in the shredded chicken, ground cumin, ground cinnamon, salt, and pepper. Mix well and cook for another 5 minutes to allow the flavors to meld.
4. While the chicken mixture is cooking, warm the corn tortillas in a separate skillet or in the oven until soft and pliable.
5. Spread a spoonful of mole sauce on each tortilla, covering the entire surface.
6. Place a portion of the chicken mixture in the center of each tortilla and roll it up tightly, ensuring the filling is enclosed.
7. Arrange the rolled enchiladas in a baking dish, seam side down. Pour the remaining mole sauce generously over the top.
8. Sprinkle the crumbled queso fresco over the enchiladas.
9. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through and the cheese is melted and slightly golden.
10. Garnish with fresh cilantro before serving to add a burst of color and freshness.