Description
Mexican Mole Enchiladas are a delightful fusion of soft corn tortillas filled with tender shredded chicken and generously draped in a rich, velvety mole sauce. This dish combines deep, complex flavors with a hint of sweetness.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves fresh garlic, minced
- 1 cup mole sauce (store-bought or homemade)
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium heat and sauté onions until translucent. Add garlic and cook for an additional minute before adding chicken. Sear until golden brown on both sides.
- Remove chicken from the skillet, let cool slightly, then shred using two forks.
- In a bowl, combine shredded chicken with mole sauce until well-coated.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Cover with remaining mole sauce and sprinkle cheeses on top. Bake for 20-25 minutes until bubbly.
- Let rest briefly before serving. Enjoy garnished with extra mole sauce or sour cream.
Notes
- Customize the fillings to suit your taste.
- Perfect for cozy family dinners or festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
Keywords: Mexican Mole Enchiladas, Enchiladas, Mole Sauce, Chicken Enchiladas