Enmoladas (Chicken Enchiladas Made With Mole Poblano) - cooking recipe

Ingredients

1 cup water
1 (4 ounce) packet sofrito seasoning, paste (tomato, garlic, onion)
2 chipotle chiles in adobo, from a can seeded if desired
2 tablespoons canned adobo sauce from the chipotle chiles
1 tablespoon chicken flavor instant bouillon
90 g abulita chocolate
2 tablespoons vegetable oil
8 large corn tortillas
2 cups crumbled panela cheese
toasted sesame seeds
chopped onion
chopped fresh cilantro

Preparation

Put water, sofrito, chipotle chiles, adobo sauce and bouillon in blender; cover. Blend until smooth.
Put mixture in large saucepan. Add Abuelita chocolate.
Cook, stirring frequently, over medium-low heat for 5 minutes or until chocolate has dissolved completely and sauce has thickened. Set aside; keep warm.
Heat oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in Abuelita mixture.
Fill dipped tortillas evenly with cheese; roll and place in serving dish.
Pour remaining Abuelita sauce over tortillas. Sprinkle with sesame seeds and top with onion and cilantro; serve immediately.