Enchiladas are a good thing, however, mole enchiladas are on a league of their own, unlike regular enchiladas made from tomato sauce, mole enchiladas are best made out of shredded chicken breast, although, you could also get good results with a fresh and light tasting cheese, turkey or pork.

Ingredients
Tortillas
Shredded chicken
Mole sauce
Cream, cheese and chopped onions for garnish

- Before starting your enchiladas, broil either white or dark meat chicken with onion, garlic and salt until fully cooked. Once cooked, cool and manually shred the chicken meat into small bite size pieces, set aside and proceed to your enchiladas.

- To start, heat up a skillet and add some oil.

- Once the pan is hot, add the tortillas and stuff your tortillas with the chicken, fold your tortilla in half to form a taco shell, make sure both sides are golden brown.

- Once you have a crispy tortilla shell, set your enchiladas aside.

- Heat your mole sauce to a boil.

- If you want soft enchiladas, add your cooked enchiladas to the skillet with your mole sauce to get soft and delicious enchiladas.

- If you prefer crispier enchiladas, put your taco shells in a dish and top with your mole sauce and cheese. add your chipotle sauce and bring the sauce to a boil.

- Serve onto a dish and top with fresh cream, cheese and chopped onions.

You can add some mexican rice or beans on the side. Enjoy !