For this recipe, we tried to replicate the recipe from Mema's Alaskan Tacos in Ybor. They have the best tacos and enchiladas I've ever had! For our version, we cooked boneless, skinless chicken breast in a slow cooker overnight in some chicken stock. When we were ready to start making dinner, we pulled apart the chicken to shread it and added it to a frying pan along with 1/2 cup of mole sauce (we cheated and bought some) along with a little bit of chicken stock to make the mole easier to stir in. Cook that for about 10 minutes until heated through. Meanwhile caramelize 1 large red onion. When the onion and chicken mole is ready to go, you can start assembling. For our enchiladas we put the chicken mole, onions, and crumbled goat cheese inside the tortilla until we had made 6 (leftovers!). We topped the enchiladas with the remaining mole/chicken stock sauce and baked for 15 minutes. When it came out of the oven, we topped it with some more goat cheese crumbles, sliced radish, and chopped cilantro. It turned out pretty well. Even Ryan, who is not a big Mexican food fan, liked it too.
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