Enchiladas de Mole Amarillo

Ingredients

• Vegetable oil (2 tablespoons)
• Onion (1 medium, chopped)
• Garlic (2 cloves, minced)
• Chicken breasts (2 cups, cooked and shredded)
• Ground cumin (1 teaspoon)
• Ground coriander (1 teaspoon)
• Salt (to taste)
• Pepper (to taste)
• Corn tortillas (12)
• Yellow mole sauce (2 cups)
• Queso fresco (1 cup, crumbled)
• Fresh cilantro (1/4 cup, chopped (for garnish))

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
3. Stir in the shredded chicken, ground cumin, ground coriander, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally, until the mixture is heated through and fragrant.
4. Meanwhile, warm the yellow mole sauce in a separate saucepan over low heat.
5. To assemble the enchiladas, dip each corn tortilla in the warm mole sauce to soften it slightly.
6. Place a generous spoonful of the chicken mixture onto each tortilla and roll it up tightly, securing the filling inside.
7. Arrange the rolled enchiladas in a baking dish and pour the remaining mole sauce evenly over the top.
8. Sprinkle crumbled queso fresco over the enchiladas for added creaminess and flavor.
9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh chopped cilantro before serving and enjoy!