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Mole Enchiladas
Makes 6 servings
12 corn tortillas made with maseca
1/2 skinless, boneless chicken, cooked
2 cups mole poblano (1 jar)
1/2 teaspoon sesame seeds
1 small onion, sliced
1/2 cup sour cream
Prepare tortillas as indicated on package. Shred chicken and heat mole. Lightly fry tortillas. Place some shredded chicken in middle of each tortilla, roll up and place on platter. Pour mole on top. Sprinkle sesame seeds over the top, and crown with onion slices and sour cream.
