Enchiladas de Mole Verde Con Pollo

Ingredients

Lime

1, cut into wedges

Avocado

1, sliced

Red onion

1 small, thinly sliced

Cilantro

1/2 cup, chopped

Queso fresco

1 cup, crumbled

Green mole sauce

2 cups (store-bought or homemade)

Corn tortillas

12, 6-inch

Chicken breasts

2 cups, cooked and shredded

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a dry skillet over medium heat, warm the corn tortillas one at a time until they are pliable, about 30 seconds per side. Keep them covered with a clean kitchen towel to retain warmth.
3. Spread a spoonful of green mole sauce on each tortilla, making sure to cover the surface.
4. In the center of each tortilla, place a portion of shredded chicken. Roll the tortilla tightly from one end to the other, securing the filling inside.
5. Place the rolled enchiladas seam-side down in a greased baking dish. Pour the remaining green mole sauce over the top, ensuring they are generously coated.
6. Sprinkle crumbled queso fresco over the enchiladas for added flavor and creaminess.
7. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
8. Once out of the oven, garnish with chopped cilantro, thinly sliced red onion, and avocado slices. Serve with lime wedges on the side for an extra burst of freshness.
9. Enjoy your delicious enchiladas hot!