Enchiladas de Mole Almendrado

Ingredients

Fresh cilantro

1/4 cup, finely chopped

Queso fresco

1 cup, crumbled

Salt and pepper

to taste

Chicken broth

2 cups

Almonds

1 cup, toasted and finely ground

Ground coriander

1 teaspoon

Ground cumin

1 teaspoon

Ground cloves

1/2 teaspoon

Ground cinnamon

1/2 teaspoon

Garlic

4 cloves, minced

Onion

1 medium, finely chopped

Vegetable oil

2 tablespoons

Almond mole sauce

2 cups

Corn tortillas

12

Chicken breasts

2 large, cooked and shredded

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sauté until they soften and release their fragrance, about 5 minutes.
2. Stir in the ground cinnamon, cloves, cumin, and coriander, mixing well to ensure the spices evenly coat the onions and garlic.
3. Pour in the almond mole sauce and chicken broth, stirring well until the sauce is heated through. This blend creates a rich, creamy base for your enchiladas.
4. Fold in the shredded chicken, ensuring it's well coated with the sauce. Let it simmer for about 5 minutes for the flavors to meld.
5. Preheat your oven to 350°F (175°C). Meanwhile, warm the corn tortillas in a dry skillet or microwave until they become pliable.
6. Spoon a generous helping of the chicken and mole mixture onto each tortilla, roll it up tightly, and place seam-side down in a baking dish.
7. Drizzle any remaining mole sauce over the enchiladas. This ensures they stay juicy and flavorful.
8. Bake in the preheated oven for 20 minutes, or until they're heated through and the flavors have had time to develop fully.
9. Garnish with a sprinkle of crumbled queso fresco and a scattering of fresh cilantro before serving. Enjoy this taste of Mexican heritage right from your kitchen!