Description
Delightful mole enchiladas filled with shredded chicken and topped with rich cheese and mole sauce, perfect for any occasion.
Ingredients
Scale
- 8 corn tortillas
- 2 cups cooked chicken, shredded
- 1 cup mole sauce
- 1 cup cheese (cheddar or Mexican blend)
- 1/2 cup onion, diced
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Optional toppings: Sour cream, fresh cilantro, and creamy avocado
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the vegetable oil in a large skillet over medium heat and sauté the diced onion until translucent, about 3-5 minutes.
- Add the shredded chicken, seasoning with salt and pepper, and pour in half of the mole sauce, stirring to combine.
- Microwave the corn tortillas wrapped in a damp paper towel for about 30 seconds.
- Fill each tortilla with a spoonful of the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour the remaining mole sauce over the enchiladas and sprinkle cheese on top.
- Bake for 15-20 minutes or until the cheese is bubbly.
- Serve hot, garnished with optional toppings.
Notes
Assemble enchiladas ahead of time and store them in the fridge. Leftovers can be stored for up to 3 days or frozen for a month.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: mole enchiladas, Mexican cuisine, chicken enchiladas, comfort food