Mexican Food Recipe: Red Mole Chicken Enchiladas

Recipe
 
1 cup water or chicken broth
12 corn tortillas
3 cups shredded roasted chicken
4 cups prepared mole poblano sauce
1 crema Mexicana or sour cream
3/4 cup quesno fresco
1 medium onion, sliced

1.  Heat water or chicken broth in a large frying pan to a simmer.

2.  Submerge a tortilla in the liquid for 4 seconds. If you leave it in too long it will turn mushy.

3.  Place the tortilla on a clean work work service and lay 1/2 cup chicken down the center. Wrap lightly and lay in the center of a plate. Repeat with a second enchilada.

4.  Repeat steps for all enchildas.

5.  Ladle 2/3 cups mole sauce over the enchiladas.

6.  Drizzle with crema or sour cream. Sprinkle with quesno and top with sliced onions.

7.  Serve immediately

Serves 6