Chicken Mole Enchiladas

1 jar Dona Maria Mole
2 chicken breasts
1 package soft taco-size tortillas (I use whole wheat)
Shredded parmesan cheese

Poach & shred the chicken breasts. I put some garlic in the water while poaching. Reserve the broth from poaching. Empty the mole into a pot, and 4 jars of broth or water per instructions on the jar. Heat, stirring constantly. Once the mole paste is fully dissolved, add the shredded chicken and simmer for a while.

In 6-8 tortillas, place some chicken mole mixture into the tortilla using a slotted spoon to allow sauce to drain back into pot. Roll tortillas like a burrito and place in 9x13 pan. Preheat oven to 350. Spread remaining mole sauce on enchiladas and top with shredded parmesan. Bake approximately 20 minutes – cheese should be melted and enchiladas heated through.