Description
Mole enchiladas filled with juicy shredded chicken and smothered in a rich mole sauce create the perfect comfort food experience.
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 tortilla in the warmed mole sauce for about 10 seconds per side.
- Place 2-3 tablespoons of shredded chicken and a sprinkle of cheese in the center of each tortilla.
- Roll the tortillas up tightly and place 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, topping each plate with a dollop of sour cream and a sprinkle of chopped cilantro.
Notes
Make-ahead tips: Assemble your enchiladas a day ahead and refrigerate. They’ll be ready to bake when you are.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 70mg