Chicken Enmoladas with Mole

Place 2 chicken breasts in a pot, add 1200 ml water, half the onion, and salt to taste. Bring to a boil, skim off the foam, and simmer over low heat for 20–25 minutes, until the chicken is fully cooked through.

Remove the chicken, reserving 500 ml of the strained chicken stock, then shred the meat into thin strands.

In a wide pot, combine 180 g mole paste with 500 ml hot chicken stock and 80 ml cream. Heat over low heat for 8–10 minutes, stirring constantly, until the mole dissolves completely and becomes smooth; season with salt to taste if needed.

Heat oil in a skillet. Quickly fry each corn tortilla for about 10–15 seconds per side, just until soft and pliable, without letting it dry out.

Dip the tortillas one at a time into the hot mole, transfer to a plate, place shredded chicken in the center, and fold in half or roll up.

Arrange 2–3 enmoladas per serving, spoon the remaining mole over the top, and sprinkle with 100 g crumbled fresh cheese and the remaining onion, finely chopped.

Serve immediately, topped with 100 ml cream; enmoladas are not baked, so the tortillas stay soft.