1/2 cup mole paste
2 cups chicken stock
2 tablespoons toasted slivered almonds
1/2 oz. semisweet chocolate
1/4 teaspoon Maggi seasoning
1/3 cup plus 1 tablespoon vegetable oil
8 corn tortillas
2 cups shredded cooked chicken
1 teaspoon sesame seeds

Makes 8 enchiladas

• Combine mole paste, chicken stock, almonds, chocolate and Maggi seasoning in blender or food processor. Process until smooth.
• Heat 1 tablespoon oil in a medium saucepan. Add mole paste mixture. Bring to a boil; reduce heat. Simmer uncovered until slightly thickened, 5 to 10 minutes.
• Heat remaining oil in a medium skillet. With tongs, carefully place 1 tortilla at a time in hot oil. Hold in oil 3 to 5 seconds until softened. Quickly turn tortilla and soften other side, 3 to 5 seconds, then dip in mole sauce to coat. Lay tortilla on a plate and top with a spoonful of chicken. Roll up tightly and place seam-side down on a warm platter. Repeat with remaining tortillas.
• Top enchiladas with remaining sauce. Sprinkle with sesame seeds. Serve immediately.

Recipe submitted by Dee