This Enchilada combo includes:
1 Mole ready to serve 360 gr
1 pack Corn Tortilla Ambient 10 pcs
1 pack Isadora Refried Bayo Beans 430 gr
4 1/2 cups chicken broth
1 cup vegetable oil
12 Corn Tortilla original
2 cups cooked and undone chicken
1 cup cream
1 cup crumbled fresh cheese
1/2 cup sliced onion
1 glass of Red Mole ( green mole) in paste
In a saucepan, place the oil and heat it very well. Fry tortillas lightly; reserves on absorbent paper.
Place the chicken broth in a saucepan, boil it and add the pasta. Dissolve until the red mole is liquid.
Heat the chicken in another frying pan.
In the hot red mole, dip each of the tortillas and put some chicken in the center of each.
We suggest serving three enchiladas per serving.