The quantities are for two servings of two enchiladas each, and can be scaled up. This recipe uses the Mole Sauce from another posting. We have some shallow baking dishes which are excellent for one-person servings of enchiladas. For a bigger group, they can be made in a batch in a baking dish like a lasagna pan.
4 corn tortillas
2 stewed chicken thighs, shredded
Grated Mexican cheese blend
Sour cream
Oil
Have everything in place for the enchiladas before starting. Preheat the oven to 400 degrees
Heat a little oil in a skillet. When hot, fry each of the tortillas briefly on both sides until sealed. Put the cooked tortillas on a plate.
Have the mole sauce in a shallow bowl. Sauce both sides of the cooked tortillas, fill each with ¼ of the chicken, roll and put in a shallow baking dish. Repeat with each tortilla. Add more mole sauce to the baking dish and sprinkle with the grated cheese.
Bake until the cheese is browned and everything is hot, about 5 minutes. Add a touch of sour cream to the top and serve.