Enchiladas de Mole de Tamarindo

Ingredients

• Corn tortillas (12)
• Chicken breast (2 cups, cooked and shredded)
• Vegetable oil (2 tablespoons)
• Onion (1, chopped)
• Garlic (3 cloves, minced)
• Chicken broth (2 cups)
• Tamarind paste (1/2 cup)
• Ground cumin (1 teaspoon)
• Ground cinnamon (1/2 teaspoon)
• Ground cloves (1/4 teaspoon)
• Salt (to taste)
• Pepper (to taste)
• Queso fresco (1 cup, crumbled)
• Fresh cilantro (for garnish)

Instructions

1. In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
2. Stir in the tamarind paste, chicken broth, ground cumin, ground cinnamon, ground cloves, salt, and pepper. Mix well to combine and let it simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly.
3. Preheat your oven to 350°F (175°C).
4. Warm the corn tortillas in a dry skillet or microwave until pliable (about 30 seconds in the microwave).
5. Dip each tortilla into the mole sauce, ensuring both sides are coated. Place a spoonful of shredded chicken in the center of each tortilla and roll them up tightly.
6. Arrange the rolled enchiladas in a baking dish, seam side down. Pour the remaining mole sauce over the top, ensuring they are well covered.
7. Sprinkle the crumbled queso fresco generously over the enchiladas.
8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh cilantro before serving.