Enchiladas de Mole Almendrado

Ingredients

• Fresh cilantro (1/4 cup, chopped)
• Queso fresco (1/2 cup, crumbled)
• Salt and pepper (to taste)
• Chicken broth (1 cup)
• Almonds (1/2 cup, toasted and ground)
• Ground coriander (1/2 teaspoon)
• Ground cumin (1/2 teaspoon)
• Ground cloves (1/4 teaspoon)
• Ground cinnamon (1/2 teaspoon)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Vegetable oil (2 tablespoons)
• Almond mole sauce (2 cups)
• Corn tortillas (12)
• Chicken breasts (2, cooked and shredded)

Instructions

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
3. Add the ground cinnamon, ground cloves, ground cumin, and ground coriander to the skillet. Stir well to combine.
4. Add the almond mole sauce and chicken broth to the skillet. Stir until the sauce is heated through.
5. Add the shredded chicken to the skillet and stir to coat it with the mole sauce. Cook for an additional 5 minutes.
6. Preheat the oven to 350°F.
7. Warm the corn tortillas in a dry skillet or microwave until pliable.
8. Place a spoonful of the chicken and mole mixture onto each tortilla and roll it up tightly. Place the rolled enchiladas in a baking dish.
9. Pour any remaining mole sauce over the enchiladas in the baking dish.
10. Bake the enchiladas in the preheated oven for 20 minutes, or until heated through.
11. Serve the enchiladas topped with crumbled queso fresco and chopped fresh cilantro.