Description
Delicious mole enchiladas filled with shredded chicken, topped with a rich mole sauce and melted cheese, embodying the essence of Mexican cuisine.
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 your oven to 375°F (190°C).
- Sauté onions in a large skillet with vegetable oil over medium heat until soft and translucent.
- Add shredded chicken and season with salt and pepper. Pour in half of the mole sauce and stir until well-coated.
- Soften the corn tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds.
- Fill each tortilla with a generous amount of the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Top with the remaining mole sauce and sprinkle cheese over the enchiladas.
- Bake in the preheated oven for 15-20 minutes until the cheese melts and bubbles.
- Serve hot, garnished with optional toppings.
Notes
Customize your enchiladas by using different proteins or cheese blends. Make-ahead tips: Prepare the filling a day in advance and store in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: enchiladas, mole sauce, Mexican recipe, comfort food, tortilla dish, chicken enchiladas