Ingredients
l
2 –3 large chicken breasts
W
Water (for boiling)
t
2 packet taco seasoning
o
1 (4 oz) can diced green chiles
s
1 cup shredded Monterey Jack or Mexican blend cheese
c
10 –12 corn or flour tortillas
o
2 tbsp oil
f
2 tbsp flour
D
2 tbsp Doña María mole
c
1 ½ cups chicken broth
s
1 ½ cup sour cream
g
1 tsp garlic powder
t
1 . tsp onion powder
S
Salt and pepper to taste
s
1 ½ cups shredded cheese (Monterey Jack, Oaxaca, or Mexican blend)
G
Green onions for garnish
Directions
1
1. Place chicken breasts in a pot and cover with water.Bring to a boil, then simmer 15–20 minutes until cooked through.
2
Remove chicken (reserve some broth) and shred with forks.
3
Place shredded chicken in a skillet over medium heat.Add taco seasoning and ½ cup of the reserved chicken broth.Stir in the green chiles.
4
Simmer about 3–4 minutes until well mixed and slightly saucy. Remove from heat.
5
For the Sauce
1
In a saucepan, heat 2 tbsp oil. Whisk in taco seasoning and 2 tbsp flour . Add in chicken broth then whisk in mole paste over medium heat until smooth. Simmer 3–5 minutes until slightly thick.
2
Lower heat and whisk in sour cream. Add garlic powder, onion powder, salt, and pepper.
3
Cook gently (do not boil) until creamy and smooth. Warm or pan fry corn tortillas so they are foldable.
4
Spread a thin layer of mole sauce on the bottom of a baking dish.
5
Fill each tortilla with the chicken mixture and shredded cheese. Roll and place seam-side down in the dish.
6
Pour remaining sour cream mole sauce over the enchiladas. Sprinkle with shredded cheese and green onions.
7
Bake at 375°F covered for 25 - 30 minutes until bubbly and melted.
