Día de Los Muertos Mole Enchiladas

Recipe

Ingredients

• 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

Directions

1. Preheat oven to 350°F.
2. 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.
3. In a large saucepan heat olive oil and warm tortillas until soft. Immediately transfer to a plate and cover with linen to keep warm.
4. 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.
5. Place in the oven and bake until cheese is melted, about 10-15 minutes.
6. Fill a piping bag with sour cream.
7. Remove enchiladas from the oven. Cover with black mole and decorate a skull on top with the sour cream.
8. Decorate with marigold flowers.

Pro Tips

You may use other types of mole, depending of its availability at your local grocery store.