Description
Delicious enchiladas wrapped in soft tortillas, filled with shredded chicken, and smothered in rich mole sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1 cup mole sauce
- 1/2 cup shredded cheese (cheddar or Oaxaca)
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- Salt to taste
- Olive oil for frying
Instructions
- Preheat your oven to 350°F (175°C).
- Heat a skillet over medium heat and warm the tortillas one at a time.
- Spread a small amount of mole sauce on each tortilla.
- Fill with shredded chicken, onion, and cheese.
- Roll the tortillas and place them seam side down in a baking dish.
- Pour the remaining mole sauce over the enchiladas.
- Sprinkle additional cheese on top.
- Bake for 20 minutes, or until bubbling and golden.
- Serve garnished with chopped cilantro.
Notes
Assemble enchiladas a day in advance for easy baking before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg