Description
Indulge in the rich and aromatic experience of Mole Enchiladas, featuring tender chicken, warm tortillas, and a luscious mole sauce for a delightful Mexican dish.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 corn tortillas
- 1 cup mole sauce
- 1 cup shredded cheese (Monterey Jack and Oaxaca)
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the mole sauce in a skillet over medium heat for 3-5 minutes.
- Dip each corn tortilla in the warmed mole sauce for about 10 seconds on each side.
- Place 2-3 tablespoons of shredded chicken and a sprinkle of cheese in the center of each tortilla.
- Roll the tortillas tightly and place them seam-side down in a baking dish.
- Pour the remaining mole sauce over the rolled enchiladas and sprinkle with additional cheese.
- Bake for 15-20 minutes until the cheese is bubbling and golden.
- Serve hot, topped with sour cream and fresh cilantro.
Notes
Make these enchiladas ahead of time by preparing up to the baking step and refrigerating. For an alternative, try air frying at 350°F (175°C) for 10-15 minutes.
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg