Mole Enchiladas

INGREDIENTS:

• Click on the + to add product to cart.
• 1 jar of Mole Rojo Paste
• 3 jars of chicken stock (700 ml) - or water
• 18 Corn Tortillas
• 2 cups chicken, cooked and shredded
• 1/2 cup feta cheese, shredded
• 1 cup sour cream
• 1/4 onion, sliced for garnish
• Oil for frying

DIRECTIONS:

1. In a small casserole, mix 1 jar of Mole with 3 jars of chicken stock or water. Stir Continuously until dissolved.
2. In a small skillet heat the oil.
3. Fry each Tortilla quickly and drain on a plate with a paper towel.
4. Fill each Tortilla with 2 TBS of chicken and roll.
5. Heat the Mole sauce. Check consistency. If the sauce has thickened, add a bit more water and stir.
6. Pour the sauce on top of the rolled / filled Tortillas.
7. Garnish with the cream, cheese and onion slices.
   Serve immediately.

Buen provecho!