Enchiladas de Mole

Instructions

1. Preheat your oven to 350°F (175°C). Ensure that your mole sauce is ready and warmed through. You can use store-bought mole sauce, or if you’re feeling adventurous, make it from scratch!
2. Heat the vegetable oil in a small skillet over medium heat. Once hot, carefully add one tortilla to the oil, cooking for about 10 seconds on each side until softened. Use tongs to transfer it to a paper towel to drain. Repeat for all tortillas. This step helps soften the tortillas so they can be easily rolled.
3. Spread about 1/4 cup of mole sauce in the bottom of a 9×13-inch baking dish. This will prevent the enchiladas from sticking to the dish.
4. Place a softened tortilla on a flat surface. Add approximately 1/4 cup of shredded chicken down the center of the tortilla, then roll it up tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat for all tortillas.
5. Pour the remaining mole sauce evenly over the top of the rolled tortillas. Use a spatula to spread the sauce, ensuring each enchilada is well-covered.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through.
7. Remove the foil and sprinkle crumbled queso fresco over the enchiladas. Return the dish to the oven uncovered and bake for an additional 5-10 minutes, until the cheese has just started to melt.
8. Upon removing from the oven, let the enchiladas cool slightly. This helps the flavors meld together and makes serving easier.
9. Garnish with chopped cilantro and onions before serving. Pair your dish with a side of Mexican rice or beans for a complete meal.
10. Tip: If you find the tortillas breaking while rolling, try microwaving them for 10-15 seconds to make them more pliable before frying.