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Mole poblano enchiladas stuffed with shredded chicken. These enchiladas are prepared very easily with ready-to-serve mole and roast chicken.

Ingredients

1 liter of mole poblano ready to serve

18 corn tortillas of the day

3 tablespoons vegetable oil

1 roasted chicken, without skin or bone and shredded

3 tablespoons roasted sesame seeds


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1 onion, thinly sliced

How to do it

1. Heat the mole in a saucepan over medium heat, until it begins to bubble. Reduce heat to low to keep warm.


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2. Meanwhile, prepare the tortillas. Preheat the oven to 180 ° C. Varnish both sides of the tortillas with vegetable oil and arrange them two by two on a baking sheet; Bake 5 to 7 minutes, until soft. Tortillas should be well cooked, but be careful not to harden the edges.

3. Dip 1 tortilla in the hot mole and fill with chicken. Bathe the chicken with 1 tablespoon of mole and roll the enchilada. Repeat the procedure until the tortillas are finished.


4. Serve 3 enchiladas per serving and bathe with the remaining mole. Sprinkle with sesame seeds and garnish with onion rings.


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