Northgate Market

Cheese and Chicken Mole Enchiladas

CHEESE AND CHICKEN MOLE ENCHILADAS

Total Time: 1 hour
Serves

Ingredients

CHEESE AND CHICKEN MOLE ENCHILADAS
boneless chicken breasts.
2
package of Los Altos Queso Fresco La Cubeta. (Los Altos fresh cheese La Cubeta)
1 (10 oz.)
. Shredded Queso Los Altos Oaxaca. (Shredded Los Altos Oaxaca Cheese)
1 lb
Oaxaca-style Black mole
1 lb
sesame seeds
2 tbs
Onion
1
lemon
1
head of lettuce
1
water (enough to cover the chicken)
3 Cups
Olive oil for frying
1/4
Salt
To teste

Easy Directions

Preparation:

  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.

ENCHILADAS DE MOLE CON QUESO Y POLLO