ENMOLADAS

Ingredients:

For the sauce and mole:

• 3 tbsp oil
• 4 dried Chile de árbol
• 1 corn tortilla
• 1 slice of whole wheat bread
• 1/4 cup peanuts
• 1/4 onion
• 2 cloves garlic
• 4-5 roma tomatoes
• 1 tbsp chicken bouillon powder
• 1/4 tsp ground cinnamon
• 1/4 of a chocolate bar
• 4 cups chicken broth
• 1 Jar of mole paste

For the enchiladas:

• 12 tortillas La Banderita
• 5 tbsp oil
• 2 boneless, skinless chicken breasts
• Onion, sliced into julienne strips
• Sesame seeds
• Fresh cheese

Preparation:

1. Shred the chicken breasts and set aside.
2. For the broth: Fry the ingredients one by one: dried guajillo chiles, corn tortilla, slice of whole wheat bread, peanuts, garlic, onion, and tomatoes. Transfer to a blender and add 2 cups of chicken broth, bouillon powder, cinnamon, and chicken broth. Blend.
3. In a hot skillet with oil, strain the sauce from the blender and mix. Let simmer over low heat.
4. In the blender, add 2 cups of chicken broth and one cup of  mole paste. Once blended, mix with the sauce that is heating up.
5. To prepare the enchiladas, fry the tortillas one by one, fill with shredded chicken, and cover with mole. Serve with onion, sesame seeds, and cheese.