Enchiladas De Mole
Enchiladas De Mole is an easy dinner. Made with 1 doz. corn tortillas, oil for frying (1/4-inch deep), 1 (8 oz.) jar prepared mole poblano paste and 3 1/2 c. chicken broth, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
For the sauce, pour the oil that has separated from the contents of the jar into a skillet.
Heat the oil, add the mole paste and briefly fry (2 to 3 minutes) over medium heat.
Slowly add the chicken broth, stirring constantly.
Bring to a boil, then reduce to simmer.
Keep warm for tortilla preparation.
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