**Pistachios Chicken Enmoladas** Enmoladas are enchiladas with mole - a delicious marriage of two traditional dishes.

In this version, the corn tortillas are wrapped around a chicken filling and smothered

in a deep and luscious mole sauce and then topped with crunchy pistachios.

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Ingredients

• 3 chicken breasts
• 2 cups mole sauce
• 12 tortillas
• 2 cups shredded pepper jack cheese
• 1 cup Crumbled cotija cheese
• 2 cups arugula
• 8 radishes, thinly sliced
• 1/2 onion, thinly sliced
• 2 tomatoes, sliced
• Olive Oil
• Salt and Pepper
• 1 cup shelled Pistachios Roasted & Salted
• 1/2 cup Sour Cream

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Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán.

This hard, crumbly Mexican cheese is made mainly from cow’s milk.

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Directions

1. Preheat the oven to 375°F. On a parchment-lined baking sheet, sprinkle the

   chicken with salt and pepper and drizzle with the olive oil. Bake until cooked

   through, 10-15 minutes. Set aside to cool, then cut into small pieces.

2. In a small saucepan, warm mole sauce.

3. In a cast iron pan, warm tortillas over medium-low heat.

4. Spread a spoonful of mole sauce over each tortilla.

5. Divide chicken evenly among tortillas. Sprinkle each with cheeses, arugula,

   radishes, onions, tomatoes, Pistachios and a dollop of sour cream. Roll up

   each tortilla and top with a generous amount of mole and cotija cheese.

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This Recipe Can Be Seen Here

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Here is a Recipe For An Easy Mole Sauce

bon appetit