Cooked Seasoned Chicken (I did Marinade Below!), shred
White Corn Shells (Not hard shells)
Shredded Monterey Jack Cheese
Mole Enchilada Sauce (Makes a lil extra than what I used):
1 Chicken Broth Cube, crushed
3T Mole (I used La Costena)
3/4c canned Queso Blanco SAUCE
I marinaded and Grilled Chicken (BEST with these! TRY IT! Recipe Below). Butter Flavor Cooking Spray Baking Dish. Add a little cooked/grilled Chicken, Onions, and Mont. Jack Cheese. Roll*. Place SEAM DOWN. Fit all snug.
Mole Sauce: In sauce pan, heat Water and Broth cube up. Add in Mole. Simmer til dissolved. Stir in Queso Sauce, simmer a few minutes.
I DID NOT USE ALL SAUCE! I did about half, or so. Top over Corn Rolls. Sprinkle top with LIL more Mont. Jack Cheese.
Bake in preheated oven at about 400-425 for about 25-30minutes, til bottoms are browning slightly.
*I had no problem, so skipped, but, rolling is easier (More flexible), if you place shells, separately, in damp paper towels and microwave few seconds, til more flexible.
Tay’s Mexi Chicken Marinade (Best on Charcoal Grill! Amazing Flavor Combo!):
About 1.5 – 2 lb. Chicken Breast, thawed
1 Taco Season Packet
1tsp Garlic Powder
1tsp McCormick’s Montreal Steak Seasoning
2 Dried Bay Leaves, halved
3T Lime Juice (Fridge 100% kind)
Marinade Chicken about 4-6 hours, in ziploc bag. Last hour I remove from fridge to bring closer to room temp before cooking. Best on Charcoal Grill. Cook. Shred Up!
Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.