Chicken Mole Enchiladas

Method

1. Poach the chicken in plenty of water with the celery, carrot, garlic and onion until cooked through, then shred and set aside, reserving the broth.

2. In a Tupperware cookware saucepan, heat 1 cup of the hot broth and whisk in the mole paste until it thickens slightly over low heat.

3. Warm the tortillas in oil in a Tupperware Universal Chef pan, then drain them on paper towel.

4. Fill the tortillas with the shredded chicken and roll them up.

5. Bathe the enchiladas with mole sauce to taste and serve with red rice, cream, cheese and onion.

Stovetopricecheesecarrotschicken