Recipe: Enchiladas of chiken in mole " />

Recipe: Enchiladas of chiken in mole

ENCHILADAS OF CHICKEN IN MOLE

 

Makes 4 servings

INGREDIENTS

Chicken leg and thigh………400 gr.
Mole poblano………150 gr.
Corn tortillas………12 pieces.
Onion………80 gr.
Cilantro………10 gr.
Sour cream………60 gr.
Añejo cheese………100 gr.
Corn tortilla chips………8 piezas.
Refried beans………240 gr.
White sesame seeds………al gusto.
Salt and pepper………To taste.
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THE CHICKEN AND MOLE
Rinse the chicken in cold water and cook in boiling water for 20 minutes. Conserve the broth and shred the chicken. Set aside. Dilute the mole paste with the chicken broth until it reaches the desired texture. Season to taste.

THE ASSEMBLY AND PLATING
Briefly scorch the tortillas in hot oil. On each one, place a portion of chicken and mole. Roll the mixture in the tortilla and place seam-side-down on a plate. Each serving consists of three enchiladas, bathed in the mole and topped with cheese, onions and cilantro. Accompany with refried beans.

 
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