Enchiladas de Mole Poblano Con Pollo

Ingredients

• Fresh cilantro (1/4 cup, chopped)
• Queso fresco (1/2 cup, crumbled)
• Salt and pepper (to taste)
• Ground cinnamon (1/2 teaspoon)
• Ground cumin (1 teaspoon)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Vegetable oil (2 tablespoons)
• Mole poblano sauce (2 cups)
• Corn tortillas (12)
• 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 softened, about 5 minutes.
3. Add the shredded chicken, ground cumin, ground cinnamon, salt, and pepper. Stir to combine and cook for another 5 minutes.
4. Warm the corn tortillas in a separate skillet or in the oven.
5. Spread a spoonful of mole poblano sauce on each tortilla.
6. Place a portion of the chicken mixture in the center of each tortilla and roll it up tightly.
7. Place the rolled enchiladas in a baking dish and pour the remaining mole poblano sauce over the top.
8. Sprinkle the crumbled queso fresco on top.
9. Bake in a preheated oven at 350°F for 25-30 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving.