Description
Enjoy a delicious platter of Mexican Mole Enchiladas filled with tender chicken and rich mole sauce, topped with melted cheese and fresh cilantro.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1 cup mole sauce
- 1 cup shredded cheese (Monterey Jack or Queso Oaxaca)
- 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 in a skillet over medium heat.
- Dip each tortilla in the warm mole sauce to soften.
- Fill each tortilla with shredded chicken, cheese, and diced onion, then roll them up tightly.
- Place rolled tortillas seam side down in a greased baking dish.
- Pour remaining mole sauce over the enchiladas and top with more cheese.
- Bake for 15-20 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro, sour cream, and avocado slices before serving.
Notes
Make-ahead tips: Assemble enchiladas a day in advance. For a crispy version, try using an air fryer.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 100mg