Scale

12 corn tortillas

2 cups cooked shredded chicken

2 cups mole sauce (store-bought or homemade)

½ cup chicken broth

½ cup crumbled queso fresco

¼ cup finely chopped onion

2 tbsp fresh cilantro (optional)

Oil for softening tortillas

Heat mole sauce with chicken broth in a skillet over medium heat until warmed through.

Lightly fry tortillas in oil until pliable. Drain on paper towels.

Dip each tortilla in the warm mole sauce, then fill with shredded chicken and roll up.

Arrange rolled tortillas in a serving dish. Pour remaining mole sauce over the top.

Garnish with queso fresco, onion, and cilantro. Serve warm.