Prepare the Chicken Mole according to your favorite recipe. I suggest making it a day ahead if possible. The flavors deepen, and it saves you time!
Next, let’s make the Pineapple Pico de Gallo. Combine chopped pineapple, diced Roma tomatoes, diced white onion, minced cilantro, minced jalapeños, and lime juice in a medium bowl. Stir gently to mix everything together. Cover and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully.
Now, we come to the fun part: frying the tortillas. Preheat your oven to 350°F. In a cast iron or medium skillet, pour enough canola or vegetable oil to cover the bottom. Heat it over medium-high heat. Take one tortilla at a time and lightly fry it for about 10 seconds on each side until it’s soft but not browned. Place the fried tortillas on a plate lined with damp paper towels to keep them pliable.
In a large bowl, combine 3 ½ cups Chicken Mole with 2 cups shredded Monterrey Jack cheese. Give it a good mix—this filling is going to be irresistible!
Spread ½ cup Mole Sauce on the bottom of a lightly greased 9×13 baking dish. This helps prevent the enchiladas from sticking. Now, take a fried tortilla, spread about ½ tablespoon sour cream in the middle, and add a generous amount of the chicken and cheese filling—about ⅓ cup should do. Roll it up tightly and place it seam-side down in the prepared dish. Repeat this process with the remaining tortillas.
Once all the tortillas are in the dish, top them with the remaining 2 cups Mole Sauce and sprinkle with the remaining 1 cup cheese. How delicious does that sound?
Cover the dish tightly with foil and bake in the preheated oven for 30-35 minutes. You’re looking for bubbly enchiladas with melted cheese on top. Serve hot with your homemade Pineapple Pico de Gallo or sprinkle with additional chopped cilantro for garnish.
