Mama Maggie's Kitchen

0 In a large stock pot, add the mole paste.
1 Add 3½ cups of chicken broth.
2 Stir constantly.
3 The paste will begin to absorb the liquid.
4 Bring to a simmer for 20 minutes.
5 In the meantime, heat oil in a skillet.
6 Add each tortilla individually to the hot oil.
7 Fry 1-2 minutes on each side.
8 Place on a paper towel to drain any excess oil.
9 Check mole sauce.
10 If it’s too thick, add the remaining chicken broth to the mole.
11 Stir and bring the mole back up to a simmer.
12 Then turn off stove.
13 Heat up the leftover chicken in the microwave.
14 Add a fried tortilla to the serving plate.
15 Add chicken to the center of the tortilla.
16 Roll up to form your enchilada.
17 Repeat until done.
18 With a ladle, pour mole sauce over the enchiladas.
19 Top with queso fresco and slices of onion.
20 Serve immediately.
21