Enchiladas de Mole
One thing is certain, this dish is the epitome of Mexican cuisine – or shall we say one of many? With this combination of tortillas gently soaked in mole, pulled chicken, crisp onion rings, crumbly cheese and sour cream you will experience an instant transformation into the host(ess) with the most(est)...
Ingredients
2 small chicken breasts (approx. 250g or 9 oz in total)
8dl (28fl oz) chicken broth
6 corn tortillas
1 jar of Mole María Dolores
3 thin onion slices, in rings
20g (0.75 oz) crumbly cheese (cotija or feta)
2 tbsp sour cream
2 tsp oil for frying
8dl (28fl oz) chicken broth
6 corn tortillas
1 jar of Mole María Dolores
3 thin onion slices, in rings
20g (0.75 oz) crumbly cheese (cotija or feta)
2 tbsp sour cream
2 tsp oil for frying
Method
Bring the chicken broth to a boil. Add chicken breasts, reduce heat and simmer for about 15 minutes until cooked through.
Remove the chicken breasts from the broth, pull them apart with two forks and divide into 6 portions while heating the mole on low heat.
Heat 1 tsp of oil in a frying pan, brown 3 tortillas on both sides for about 30 seconds, remove and cover to keep warm. Repeat with the remaining 3 tortillas.
Arrange the open tortillas on a plate, put a portion of pulled chicken on one half, pour a little bit of mole over the meat and fold the tortillas in half. Pour the rest of the mole over the tortillas, garnish with sour cream, cheese and onion rings and serve straight away.
Remove the chicken breasts from the broth, pull them apart with two forks and divide into 6 portions while heating the mole on low heat.
Heat 1 tsp of oil in a frying pan, brown 3 tortillas on both sides for about 30 seconds, remove and cover to keep warm. Repeat with the remaining 3 tortillas.
Arrange the open tortillas on a plate, put a portion of pulled chicken on one half, pour a little bit of mole over the meat and fold the tortillas in half. Pour the rest of the mole over the tortillas, garnish with sour cream, cheese and onion rings and serve straight away.