Measurements

• 2 ripe avocados
• 1/2 cup fresh cilantro, chopped
• 2 cups cooked chicken
• 8 corn tortillas
• 1 cup mole sauce
• 1/2 cup queso fresco, crumbled
• 1/2 cup sour cream
• 1 yellow onion

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a medium skillet, heat the mole sauce over medium heat until warm.
• Dip each corn tortilla into the warm mole sauce to coat both sides.
• Fill each tortilla with shredded cooked chicken and a sprinkle of chopped yellow onion.
• Roll up the tortillas and place them seam-side down in a baking dish.
• Pour any remaining mole sauce over the top of the enchiladas.
• Bake in the preheated oven for 20 minutes, or until heated through.
• Remove from the oven and top with sliced avocados, crumbled queso fresco, chopped cilantro, and a dollop of sour cream.
• Serve immediately and enjoy!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.