Northgate Market

CHEESE AND CHICKEN MOLE ENCHILADAS

CHEESE AND CHICKEN MOLE ENCHILADAS

1 hour
Serves

Ingredients

boneless chicken breasts
2
Los Altos Queso Fresco La Cubeta
10 oz.
shredded Queso Los Altos Oaxaca
1 lb.
Oaxaca-style black mole
1 lb.
Northgate Market corn tortillas
12 ct.
sesame seeds
2 tbsp.
onion
1
lemon
1
head of lettuce
1
water
3 cups
olive oil
1/4 cup
salt

Easy Directions

  1. Boil the chicken breasts with ½ onion and salt. Remove the chick­en from pan when it is completely cooked. Shred the breasts.
  2. Toast the sesame seeds in a pan without oil.
  3. Heat the black mole in a pan. If the mole is too thick, use the chicken broth to give it a better consistency.
  4. Lightly fry the tortillas in a pan with hot oil, remove and bathe them in the mole sauce. Fill the tortillas with chicken, the Oaxaca cheese, and roll them into an enchilada.
  5. Place the “enmoladas” on a serv­ing dish, pour more mole on them, sprinkle sesame seeds and the fresh cheese on them with slices of onions on top.