Decorate these delicious and easy to make mole enchiladas for your Día de Los Muertos altar.
cheese, chicken, Dia de Los Muertos, enchiladas, Mexican, mole, Oaxacan, skull, tortillas, traditional, Dinner, Easy and Quick, Holiday, Lunch, Party
8-12 Corn Tortillas
1 tbsp. Olive Oil
1 cup Shredded Chicken
½ cup Cotija Cheese
½ cup Queso Fresco
2 cups Oaxacan Black Mole
1 cup Sour Cream
Preheat oven to 350°F.
Place chicken in a large pot. Cover with water and bring to a boil. Boil for about 25 minutes or until cooked all the way through. Cut chicken into smaller pieces, place in a large bowl, and shred manually.
In a large saucepan heat olive oil and warm tortillas until soft. Immediately transfer to a plate and cover with linen to keep warm.
To assemble the enchiladas, place one tortilla in the center of a plate. Fill with shredded chicken and cheese. Roll up and place in baking sheet with the seal down.
Place in the oven and bake until cheese is melted, about 10-15 minutes.
Fill a piping bag with sour cream.
Remove enchiladas from the oven. Cover with black mole and decorate a skull on top with the sour cream.
Decorate with marigold flowers.
You may use other types of mole, depending of its availability at your local grocery store.
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