Description
Delicious enchiladas filled with tender chicken and coated in rich mole sauce, topped with cheese, sour cream, and cilantro.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 corn tortillas
- 1 cup mole sauce
- 1 cup shredded cheese
- 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.
- Dip each tortilla in the mole sauce to soften.
- Fill each tortilla with shredded chicken and a sprinkle of cheese.
- Roll them tightly and place seam-side down in a baking dish.
- Pour remaining mole sauce over the enchiladas.
- Bake in the oven for 15-20 minutes until cheese is melty and golden-brown.
- Serve hot, topped with sour cream and cilantro.
Notes
You can customize fillings to your preference and prepare the enchiladas ahead of time for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg