Easiest Ever Chicken Mole Enchiladas
Ingredients
- 2 chicken breasts
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil
- 5 dried pasilla or anocho chiles, stemmed and seeded
- 1 1/2 cups hot water
- 2 (6-inch) corn tortillas, or handful regular tortilla chips
- 2 tablespoons olive oil
- 1 1/2 medium onions, chopped
- Kosher salt
- 2 garlic cloves, minced
- 2 tablespoons smooth peanut butter
- 1 teaspoon dried oregano
- 1 3/4 cups chicken stock
- One 3.1-ounce disk Mexican chocolate, chopped, (recommended: Ibarra*)
- Freshly ground black pepper
- Olive oil, as needed
- Twelve 6-inch corn tortillas, warmed
- 1/4 cup sour cream
- 3/4 cup queso fresco or mild Feta
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