Enchiladas de Mole de Olla

Ingredients

Chicken breasts

2 cups, cooked and shredded

Corn tortillas

12, preferably homemade or fresh

Mole sauce

2 cups, homemade or store-bought

Queso fresco

1/2 cup, crumbled

Avocado

1, sliced

Cilantro

1/4 cup, chopped

Red onion

1/2, thinly sliced

Olive oil

1 tablespoon (for cooking chicken, if needed)

Garlic

2 cloves, minced (for added flavor in chicken)

Salt

to taste

Pepper

to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. If cooking the chicken, heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Season chicken breasts with salt and pepper, then add to the skillet. Cook until no longer pink in the center, about 6-8 minutes per side. Remove from heat, let cool, and shred the chicken.
3. In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side, or until pliable.
4. Spread a spoonful of mole sauce on each tortilla, coating it evenly.
5. Place a generous portion of shredded chicken in the center of each tortilla and roll it up tightly to enclose the filling.
6. Arrange the rolled enchiladas seam-side down in a baking dish.
7. Pour the remaining mole sauce over the enchiladas, ensuring they are well covered.
8. Sprinkle crumbled queso fresco generously over the top of the enchiladas.
9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped red onion, fresh cilantro, and sliced avocado before serving.