Chicken Mole Enchiladas

In Oaxaca, Mexico (pronounced wuh-hah-kuh), these go by the name of enmoladas. The combination of chicken and mole sauce has been popular in Tex-Mex restaurants for many years.

Serves 4

• 6 Tablespoons Olive Oil
• 2 Each Chicken Breast, julienned
• 1/4 Cup Onion, diced
• 2 Cups Mole Tejano * (See recipe in Sauces/Gravies)
  
• 1/4 Cup Olive Oil
• 8 Each Corn Tortillas
• 1/2 Cup Monterey Jack Cheese, shredded
• 1/4 Cup Sesame Seeds, toasted

1. Preheat oven to 350F.
2. Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the chicken and onion and cook, stirring, for 4-5 minutes, or until the chicken is cooked through. Remove from the heat and place in a bowl with 1/2 cup of the mole sauce. Toss well and set aside.
3. Wipe out the skillet and add the remaining 4 tablespoons olive oil. Place over medium heat. When the oil is hot, dip a tortilla into the hot oil and cook for 10-15 seconds on each side, or until soft. Drain on paper towels. Repeat with the remaining tortillas.
4. Divide the chicken mixture evenly among the tortillas, roll them up, and place them seam-side down in a greased baking dish. Pour the remaining 1 1/2 cups mole sauce over them. Sprinkle top with cheese. Place in oven for 12-15 minutes, or until bubbling hot.
5. Remove from oven, transfer to plates, and garnish with the sesame seeds.

*RESOURCE: Available soon on FoodieAffair.com