Enmoladas

Method

1. 1 Boil the chicken, then shred it and reserve the broth.
2. 2 Simmer the mole sauce with chicken broth for 10 minutes until it's thin enough to dip the tortillas in.
3. 3 Enmoladas use a sweet and bitter mole sauce instead of chili sauce, which is what distinguishes them from enchiladas.
4. 4 Toss the corn tortilla sheets in a shallow pan of oil for 20 seconds on each side to make them pliable but not crispy.
5. 5 Dip the entire pastry sheet into the mole sauce, then fold it into quarters and arrange it on a plate.
6. 6 Pour mole over the top, then sprinkle with fresh cheese, sliced onions, toasted sesame seeds, and sour cream.

With an appliance

• Air fryer 34 min

  Replace step 4: lightly spray both sides of the tortilla with oil and air fry at 175 degrees for 3 minutes, flipping after 90 seconds to make the tortilla pliable; steps 5 and 6 still involve dipping in mole, folding the tortilla, and then coating with sauce.