First attempt at mole chicken enchiladas.

Photos in reverse and I missed a few steps. I oven-roasted a whole chicken, and used leftover meat and juices for my filling and broth.

Hand-pulled chicken, onion, garlic for the filling.

Doña Maria with homemade broth for the mole. I added queso fresco with the filling, and topped with queso Oaxaca and mole.

Cheater rice, pouch pintos, and a guacamole salad on the side.