Pipian Mole Verde Enchiladas
Prep time: 20 min | Cook time: 25 min | Serves: 6
2 Pounds Bone-In Chicken Thighs Or Breasts
1 Small White Onion, cut in half
4 Cloves Of Garlic
1 Tablespoon Sea Salt
1/2 Cup Pipian Mole Verde Sauce Starter
1/2 Cup Neutral Cooking Oil
12 Corn Tortillas
1 Cup Crumbled Queso Fresco
1 Cup Mexican Crema
Fresh Chopped Cilantro
Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones.
In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set into a baking dish. Repeat with remaining tortillas, working quickly.
Combine the Pipian Mole Verde Sauce Starter and reserved stock from cooking chicken, 1 cup is required, use water if needed. Stir to a smooth sauce and heat to a simmer.
Spread each fried tortilla with a little mole and a 1 or 2 tablespoons of shredded chicken and place it seam-side down in the pan, nestling each one against the last. Cover this with the remaining mole and sprinkle with cheese.
Place this under a broiler set to low until the mole is hot and bubbly. Serve with crema, chopped onion and fresh cilantro.