Enmoladas de Pollo

Instructions

1. Heat 1 tablespoon of oil in a large skillet over medium heat.
2. Season chicken with salt and pepper. Place in hot skillet and sear for 3 minutes per side.
3. Add onions, chopped tomatoes, water, and bouillon. Gently stir just until evenly distributed. Cover, reduce heat, and simmer for 10 to 15 minutes.
4. Once chicken is fork tender, remove to a plate or bowl to cool briefly. Meanwhile, turn heat to low and reduce remaining broth and vegetable mixture.
5. When chicken is cool enough to handle, shred into smaller pieces. Return to reduced broth, turn heat up to medium, and stir in half of mole verde.
6. Preheat oven to 400ºF.
7. Working in batches, heat a small amount of remaining oil in a separate skillet. Add a corn tortilla, toast briefly about 20 seconds per side, to make it pliable, then set aside until all tortillas have been toasted.
8. To make enmoladas, fill each tortilla with a small amount of shredded Oaxaca and some shredded chicken. Roll up and place on a baking sheet seam-side down.
9. Cover with remaining cheese and sauce. Bake until cheese is melted and sauce is hot, about 30 minutes.