Enchiladas de Mole de Piña

These enchiladas are filled with chicken and topped with a sweet and spicy pineapple mole sauce.

Ingredients - Serves 4

Preheat the oven to 350°F.
In a large bowl, mix together the shredded chicken, chopped pineapple, and half of the chopped cilantro. Season with salt and pepper to taste.
In a medium saucepan, combine the tomato sauce, chicken broth, mole paste, cinnamon, and cumin. Cook over medium heat, stirring constantly, until the mole paste is fully dissolved and the sauce is smooth.
Dip each tortilla in the mole sauce, then fill with the chicken and pineapple mixture. Roll up and place seam-side down in a baking dish.
Pour the remaining mole sauce over the enchiladas and sprinkle with crumbled queso fresco.
Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
Garnish with the remaining chopped cilantro and serve hot.