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. |
Alternatively, top with grated Manchego cheese and bake for cheesy enmoladas.
Also find our products on :
- 9oz jar of Mole La Costeña
- 1 lb. chicken breast
- 1 white onion
- 4 garlic cloves
- 1 tsp dried thyme
- 1 tsp salt
- 3 plum tomatoes
- 12 corn tortillas
- 2/3 cup fresh cheese, grated
- Cooking oil as needed
