Description
Delicious Mexican mole enchiladas with shredded chicken, layered in warm tortillas and smothered in rich mole sauce.
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 over medium heat until fragrant, about 3-5 minutes.
- Dip each corn tortilla in the warmed mole sauce using tongs.
- Place 2-3 tablespoons of shredded chicken and sprinkle cheese in each tortilla, then roll tightly.
- Pour the remaining mole sauce over the enchiladas and sprinkle with additional cheese.
- Bake for 15-20 minutes until the cheese is bubbly and golden.
- Serve hot with sour cream and cilantro on top.
Notes
For added richness, use full-fat sour cream. Assemble enchiladas a day in advance for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg