2 tablespoons olive oil
1 1/2 medium onions, chopped
2 cloves garlic, minced
2 tablespoons smooth peanut butter
1 cup chicken stock
1 bottle JJ’s Pantry Ole Mole Sauce
2 cups cooked, shredded chicken
vegetable oil for frying tortillas
6 corn tortillas
1/4 cup sour cream or mexican crema
3/4 cup queso fresco or mild feta cheese
Heat the oil in a skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Add chicken stock, Sauce, and peanut butter; stir until very smooth. Simmer 10 minutes then turn off heat.
To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by-side. Pour the remaining Mole sauce over the top.
Preheat oven to 350 degrees. Bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.
To serve, drizzle with a little sour cream and sprinkle with queso.