Directions
Step 1
Bring a pot of water to a boil; add half an onion, 2 whole garlic cloves and the thyme. Cook chicken breast, bone and skin included.
Step 2
Remove the chicken once cooked through after 20-30 minutes. Discard the onion, herbs and garlic, but set aside one cup of chicken stock.
Step 3
Shred the chicken and set it aside.
Step 4
In a frying pan, add a tablespoon of cooking oil and sauté half an onion coarsely chopped and two garlic cloves until fragrant and caramelized. Add the tomatoes cut into wedges and cook for 2-3 more minutes. Set aside.
Step 5
Add to a blender one cup of chicken stock, the mole La Costeña and the stir-fried tomatoes, onion and garlic. Blend until smooth
Step 6
Heat the tortillas in a skillet until soft, and fill each with 2-3 tablespoons of shredded chicken.
Step 7
Place the filled tortillas in a baking tray and top them with the mole.
Step 8
Top with the grated cheese and serve immediately.
Notes
- Alternatively, top with grated Manchego cheese and bake for cheesy enmoladas.
Ingredients
- 1 lb. chicken breast
- 1 white onion
- 4 garlic cloves
- 1 tsp dried thyme
- 1 tsp salt
- 9oz jar of Mole La Costeña
- 3 plum tomatoes
- 12 corn tortillas
- 2/3 cup fresh cheese, grated
- Cooking oil as needed
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