2 rotisserie chicken breasts, shredded
6 corn tortillas, warm
1 ½ cup mole coloradito sauce
¼ cup crumbled queso fresco
¼ cup chopped fresh parlsey
½ onion, sliced into rings
Preheat the oven to 350 degrees F.
In a 9x13 baking dish, roll up each tortillas with a tablespoon of mole and chicken. Place each tortilla next to one another until the baking dish is full. Top off with the leftover mole sauce, queso fresco and onion rings.
Bake the enchiladas for 10-15 minutes, or until bubbly. Sprinkle chopped parsley over the top and serve.