Description
Mexican Mole Enchiladas filled with shredded chicken and topped with savory mole sauce and gooey cheese, creating a culinary adventure for your taste buds.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1 cup mole sauce
- 1 cup shredded cheese
- 1/4 cup chopped cilantro
- 1/4 cup diced onions
- Sour cream (for serving)
- Avocado slices (for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- Heat the mole sauce over medium heat.
- Dip each tortilla in the mole sauce to soften.
- Fill each tortilla with shredded chicken, cheese, and onions.
- Roll up the tortillas and place them seam side down in a baking dish.
- Pour remaining mole sauce over the top and sprinkle with cheese.
- Bake for 15-20 minutes, until cheese is melted.
- Garnish with cilantro, sour cream, and avocado slices before serving.
Notes
Make-ahead tips: Prepare enchiladas a day in advance and store in the fridge before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg