Friday, May 1, 2009

Enchiladas de Mole Poblano

Serves: 8

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
  1. 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.
  2. In a separate skillet, warm chicken with mole sauce.
  3. To assemble enchiladas, place 2 tablespoons chicken-mole mixture in center of each tortilla, roll into a log.
  4. 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.
NOTE: Of course homemade mole is the best, but it is a time consuming project to say the least, and some of the ingredients are hard to find. If you can't find prepared mole sauce in your local supermarket, you can order it on FoodieAffair.Com. This site is still under construction, but it is promised to be up and running soon.

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