Enmoladas (Chicken Mole Enchiladas) – Closet Cooking

Chicken Mole Enchiladas

Chicken Mole Enchiladas

Prep Time:10 minutes Cook Time:15 minutes Total Time:25 minutes Servings: 4

Chicken enchiladas drenched in a spicy, tasty mole sauce with hints of chocolate covered in melted cheese.

  • 2 cups mole sauce
  • 2 cups cooked chicken, shredded, sliced or diced
  • 1 small onion, sliced
  • 1 handful cilantro, chopped
  • 12 corn tortillas, warmed
  • 1 cup monterey jack cheese, shredded
  1. Mix 1 cup of mole sauce with the chicken, onion and cilantro in a large sauce pan and heat until warm.
  2. Wrap (or fold) the chicken mole in the tortillas, place in a baking dish, pour on the remaining mole sauce and sprinkle on the cheese.
  3. Bake in a preheated 350F/180C oven until the cheese is melted, bubbling and lightly golden brown.
Option: Garnish with diced avocado, cilantro, lime juice, sour cream, cheese, etc.
Option: It’s easier to fold the chicken mole mixture, quesadilla like, rather than rolling them up!
Option: Use chipotle and ancho cocoa enchilada sauce instead of mole sauce.
Tip: To help prevent your corn tortillas from cracking you can warm them in a pan.
Nutrition Facts: Calories 725, Fat 36g (Saturated 9.2g, Trans 0), Cholesterol 73mg, Sodium 629mg, Carbs 60g (Fiber 9g, Sugars 13.8g), Protein 33g

Nutrition by: Nutritional facts powered by Edamam

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