How To Make Chicken Enchiladas with Red Mole Sauce
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 cups cooked chicken, shredded
- 8 corn tortillas
- 1 cup red mole sauce
- 1 cup shredded cheese (such as Monterey Jack or Cheddar)
- 1/4 cup diced onion
- 1/4 cup chopped cilantro
- Sour cream, for serving
- Lime wedges, for serving
Instructions
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Preheat the oven to 375°F (190°C).
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In a small skillet, warm the corn tortillas over medium heat until pliable.
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Spread a spoonful of red mole sauce on the bottom of a baking dish.
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Fill each tortilla with a scoop of shredded chicken, roll it up, and place it seam-side down in the baking dish.
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Pour the remaining red mole sauce over the enchiladas, making sure they are well coated.
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Sprinkle the shredded cheese, diced onion, and chopped cilantro over the top.
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Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
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Serve hot, garnished with sour cream and lime wedges.
Nutrition
- Calories : 370kcal
- Total Fat : 15g
- Saturated Fat : 7g
- Cholesterol : 62mg
- Sodium : 820mg
- Total Carbohydrates : 34g
- Dietary Fiber : 5g
- Sugar : 3g
- Protein : 24g
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