Enchiladas de Mole

This are very easy enchiladas, one of my favorite things to eat. I use already made mole from the grocery store to save on time....

4 skinless chicken breasts cooked and shredded (reserve the chicken stock)
1 jar "Dona Maria" Mole
1-2 cup of chicken stock
12-16 corn tortillas

Toppings:
sour cream
red onion (en escaveche)
queso fresco (crumbled)
lettuce (chopped)

Cook chicken breasts. I cook my chicken with a half onion, one celery stalk finely chopped, garlic, thyme, oregano, salt, and pepper to taste. Shred the chicken and set aside.  In a skillet spoon about 4-5 tablespoons of the "Dona Maria" mole paste and pour 1 cup or more of the reserved chicken stock.  Whisk the mole paste until it is completely dissolved, it will thicken as it stands, use more liquid (chicken stock or water) to get it to the consistency that you like.  In another skillet drop a little olive oil to warm up the corn tortillas. You need them to be soft so that you can roll them do not toast as they will break and you will not be able to roll them.

To Assemble:
Take a warm tortilla add shredded chicken and roll like a taquito make as many as you want to serve per plate. Spoon mole over rolled tortillas, and use toppings as desired and there you have it Enchiladas de Mole. Enjoy!

**onion en escaveche** this is my way of making it..
1 red onion sliced
1-2 green chile (seeded and sliced)
white vinegar
lime
salt
pepper

oregano

Place the sliced onion in a bowl and fill it up with very hot water let it stand about 5 minutes, run your hands through the onion slices drain the water and repeat this step three more times. Once the onions have been rinsed and drained fill the bowl half way with hot water, pour about 1/4 cup (more or less) of white vinegar, squeeze the juice of one lime, add the green chiles thinly sliced (seeded), oregano, salt and pepper to taste. Let it sit in the refrigerator for a couple of hours before use.

Tucker Tasties original