Enchiladas de Mole de Tamarindo

Ingredients - Serves 6

• Fresh cilantro - 1/4 cup, chopped
• Queso fresco - 1/2 cup, crumbled
• Vegetable oil - 2 tablespoons
• Salt and pepper - To taste
• Ground cloves - 1/4 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Ground cumin - 1 teaspoon
• Garlic - 3 cloves, minced
• Onion - 1, chopped
• Chicken broth - 2 cups
• Tamarind paste - 1/4 cup
• Chicken breast - 2 cups, cooked and shredded
• Corn tortillas - 12

Let's Get Started

1. In a saucepan, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic, and cook until the onion is translucent.
3. Add the tamarind paste, chicken broth, ground cumin, ground cinnamon, ground cloves, salt, and pepper. Stir well to combine.
4. Simmer the sauce for 15 minutes, stirring occasionally.
5. Preheat the oven to 350°F.
6. Warm the corn tortillas in a dry skillet or microwave until pliable.
7. Dip each tortilla in the mole sauce to coat both sides.
8. Place a spoonful of shredded chicken in the center of each tortilla and roll it up tightly.
9. Place the rolled enchiladas in a baking dish and pour the remaining mole sauce over the top.
10. Sprinkle the crumbled queso fresco over the enchiladas.
11. Bake for 20 minutes, or until the cheese is melted and bubbly.
12. Garnish with fresh cilantro before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Calories: 400
• Fat: 15g
• Carbs: 50g
• Protein: 20g
• Sodium: 800mg
• Sugar: 10g