Description
These Mole Enchiladas are a delicious and comforting Mexican dish filled with shredded chicken, smothered in rich mole sauce, and topped with queso fresco, cilantro, and onions. Baked to perfection, these enchiladas are a perfect balance of flavors and textures.
Ingredients
Corn Tortillas:
12
Cooked Shredded Chicken:
3 cups
Prepared Mole Sauce:
2 cups
Queso Fresco:
1 cup, crumbled
Fresh Cilantro:
1/2 cup, chopped
White Onion:
1/2 cup, finely chopped
Vegetable Oil:
1/4 cup
Lime Wedges:
For serving
Salt and Pepper:
To taste
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Fry the tortillas: Heat vegetable oil in a skillet and lightly fry each tortilla to make them pliable. Drain on paper towels.
- Prepare the enchiladas: Spread mole sauce on the bottom of a baking dish. Fill tortillas with chicken, season, roll, and place seam side down in the dish. Pour remaining mole sauce over the enchiladas.
- Bake: Cover with foil and bake for 20 minutes.
- Finish and serve: Remove from oven, sprinkle with queso fresco, onion, and cilantro. Serve with lime wedges.
Notes
- You can substitute shredded turkey or beef for the chicken.
- Add a drizzle of crema for extra richness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 3 enchiladas
- Calories: 480
- Sugar: 7g
- Sodium: 740mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
