Circle B Kitchen
Makes 1 dozen
2 lbs boneless chicken breasts, cooked and shredded
1 recipe Molé Sauce
12 corn tortillas or corn tortilla crepes
1 1/2 cups Mexican crema (or sour cream thinned with milk)
Toasted sesame seeds
Queso Fresco for serving (or substitute with a mild feta)
Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
Mix the shredded chicken with 1 1/2 cups of molé sauce and set aside
(If using corn tortillas, soften them by placing them on a cookie sheet, spraying them lightly with a little nonstick cooking spray and heating them for 5 minutes in a 350 degree oven. Remove them to a plate, cover, and keep warm while you assemble the enchiladas.)
Working with one tortilla at a time, place about 1/3 cup of the chicken on a tortilla and roll up like a cigar. Place it in the baking dish seam side down and then continue until all of the chicken has been used up.
Pour some of the molé sauce over each enchilada. Cover the pan with foil and place in the preheated oven. Bake for 20 minutes and then remove the foil and bake for 5 more minutes.
To serve, place 2 enchiladas on a plate and sprinkle with the toasted sesame seeds. Drizzle each with the crema and then some of the crumbled queso fresco.
I like to serve them with a little Mexican rice on the side. Enjoy!