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Mole enchiladas

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.

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Featured Recipe

Strawberry Glazed Pie

INGREDIENTS

6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

DIRECTIONS

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.

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