Enchiladas de Mole Poblano Con Pollo

These enchiladas are filled with tender chicken and smothered in a rich and flavorful mole poblano sauce.

Ingredients - Serves 6

In a large skillet, heat the vegetable oil over medium heat.
Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
Add the shredded chicken, ground cumin, ground cinnamon, salt, and pepper. Stir to combine and cook for another 5 minutes.
Warm the corn tortillas in a separate skillet or in the oven.
Spread a spoonful of mole poblano sauce on each tortilla.
Place a portion of the chicken mixture in the center of each tortilla and roll it up tightly.
Place the rolled enchiladas in a baking dish and pour the remaining mole poblano sauce over the top.
Sprinkle the crumbled queso fresco on top.
Bake in a preheated oven at 350°F for 25-30 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.