Enchiladas de Mole Amarillo

Ingredients

• Fresh cilantro (1/4 cup, chopped)
• Queso fresco (1/2 cup, crumbled)
• Salt and pepper (to taste)
• Ground coriander (1 teaspoon)
• Ground cumin (1 teaspoon)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Vegetable oil (2 tablespoons)
• Corn tortillas (12)
• Yellow mole sauce (2 cups)
• 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 the onion is translucent.
3. Add the shredded chicken, ground cumin, ground coriander, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Warm the yellow mole sauce in a separate saucepan.
5. Dip each corn tortilla in the warm mole sauce to soften.
6. Place a spoonful of the chicken mixture onto each tortilla and roll it up tightly.
7. Place the rolled enchiladas in a baking dish and pour the remaining mole sauce over the top.
8. Sprinkle the crumbled queso fresco over the enchiladas.
9. Bake in a preheated oven at 350°F for 20 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh chopped cilantro before serving.