Description
Delicious enchiladas filled with tender shredded chicken, smothered in rich mole sauce, and topped with melted cheese.
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 over medium heat in a skillet.
- Dip each tortilla in the warm mole sauce to soften.
- Fill each tortilla with shredded chicken, cheese, and onions, then roll them tightly.
- Place the rolled tortillas seam side down in a greased baking dish.
- Pour any remaining mole sauce over the enchiladas and top with more cheese.
- Bake for 15-20 minutes until the cheese is bubbly and golden.
- Garnish with cilantro, sour cream, and avocado slices before serving.
Notes
Make-ahead tips: Assemble enchiladas a day in advance and refrigerate. Bake when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 30mg