Chicken Enchiladas in Mole Sauce
Preparation: 20 min. Cooking: 0 min.
Total: 20 min.
- 4 Fl Oz corn oil
- 1 Lb cooked chicken , shredded
- 2 Tbsp mole sauce
- 8 corn tortillas
- 1/4 white onions , diced
- 4 Tbsp sesame seeds
- pinch salt , or to taste
Heat the mole sauce in a saucepan. In a frying pan heat the first measure of corn oil. Place the remaining corn oil in another sauté pan, and heat the chicken until it starts to get crispy. Add about 2 normal Tbsp of the warm mole sauce and mix in with the chicken.
While chicken is heating, soften the tortillas in the frying pan with the heated oil and place on a plate. Drain excess oil. Add some chicken and fold over tortilla. Add some mole sauce over the folded chicken stuffed tortillas and garnish with sesame seeds and onion.