This flavorful Oaxacan staple brings together the best of mole and enchiladas and combines them in an ideal dish for your next family gathering. Developed by Bricia Lopez, chef and co-proprietor of LAs Guelaguetza.
Boil tomatoes with water over medium heat. Allow to cook covered for 20 minutes. Remove from heat, remove the skin and use a food processor to blend the tomatoes.
Pour the tomato puree and mole negro paste into a stock pot. Stir until fully dissolved. Add Las Palmas® Mild Red Enchilada Sauce and chicken broth. Allow to simmer for another 15 minutes, stirring occasionally.
In a skillet, heat up the tortillas lightly on both sides and set aside.
Preheat oven to 350 degrees.
Spread 1/2 cup of the sauce in the bottom of a 9 x 13-inch baking pan. Next, one at a time, lightly dip each tortilla into the sauce.
Set the sauce-soaked tortilla on a plate. Place the shredded chicken and cheese on each tortilla and wrap. Place the tortilla seam side down in the baking dish.
Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a sprinkling of cotija cheese, onions and any remaining chicken you may have.
Bake the enchiladas for 10 minutes.
Sprinkle chopped parsley and remaining cotija cheese over the top and serve.