1 Cup Canola Oil
24 Each Corn Tortillas
6 Cups Chicken, cooked and shredded
3 Cups Mole Sauce (recipe in Sauce section)
1 Cup Sour Cream
2 Cups Monterey Jack Cheese, shredded
1 Each Red Onion, sliced
- Heat oil in a skillet over medium-high heat. Dip tortillas in oil one at a time briefly frying until soft. Blot with paper towels.
- In a separate skillet, warm chicken with mole sauce.
- To assemble enchiladas, place 2 tablespoons chicken-mole mixture in center of each tortilla, roll into a log.
- To serve, place three enchiladas side by side in center of plate. Pour mole sauce generously over enchiladas; top with sour cream, cheese and red onion.