Description
A delightful union of shredded chicken wrapped in tortillas, topped with chocolate-infused mole sauce and gooey cheese.
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).
- Warm the mole sauce in a skillet over medium heat until fragrant.
- Soften each corn tortilla by dipping it in the warmed mole sauce.
- Fill the tortillas with 2-3 tablespoons of shredded chicken and a sprinkle of cheese.
- Roll them up and place seam-side down in a baking dish.
- Pour the remaining mole sauce over the top and sprinkle with cheese.
- Bake for 15-20 minutes, until cheese is bubbly and golden.
- Serve hot, topped with sour cream and cilantro.
Notes
Consider making the enchiladas a day ahead for convenience. Bake straight from the fridge on serving day.
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg