Mexican Mole Enchiladas with Chicken

Ingredients

• 2 cups cooked chicken breast, shredded
• 8 count corn tortillas
• 1 cup queso fresco, crumbled
• 2 tablespoons vegetable oil

• 2 tablespoons vegetable oil
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 3 tablespoons chili powder
• 2 tablespoons peanut butter
• 1 ounce dark chocolate, chopped
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 350°F (175°C).
2. 02
   Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
3. 03
   Stir in the chili powder, cumin, cinnamon, and salt. Add the chicken broth and bring to a simmer.
4. 04
   Add the peanut butter and dark chocolate, stirring until melted and smooth. Simmer for an additional 5 minutes, stirring occasionally.
5. 05
   In another skillet, heat 2 tablespoons of vegetable oil over medium heat. Lightly fry each tortilla for about 30 seconds per side to soften.
6. 06
   Fill each tortilla with shredded chicken and roll up tightly. Place seam-side down in a baking dish.
7. 07
   Pour the prepared mole sauce over the enchiladas, making sure they are completely covered.
8. 08
   Bake in the preheated oven for 20 minutes.
9. 09
   Remove from the oven and sprinkle with crumbled queso fresco before serving.