1 cup of the chicken broth used to cook the chicken
½ oil cup
12 corn tortillas
1 panela cheese pack
1 bottle of sour cream
1Add mole pasta to medium sized frying pan, heat to medium temperature and gradually add the broth until you get a slightly thick consistency for 10 minutes.
2Heat the oil in a frying pan over medium heat, pass the tortillas through the oil for about 30 seconds each. Place each tortilla on absorbent paper to remove excess oil.
3Stuff the tortillas with chicken breast and bathe them with the mole, until covered.
4Crown the enmoladas with the panela cheese and the cream.
LA MICHOACANA MEAT MARKET ™
We are a company founded by Mexican immigrants proudly headquartered in Houston, Texas, USA. We serve Hispanics and the entire community offering fresh products, the best marinated meats, and homemade meals.