Mole Enchiladas
Tender shredded chicken rolled in soft tortillas with melty Monterey Jack cheese, all smothered in a rich and savory mole sauce. These mole enchiladas are a hearty, flavor-packed dinner that you’ll want seconds and thirds of.
Servings: 6
Ingredients
- 4 cups boneless skinless chicken breasts, cooked and shredded
- 2 cups mole sauce, prepared
- 1 1/2 cups monterey Jack cheese, shredded
- 6 medium tortillas
- avocado, cilantro, red onion, Cojita cheese, for serving
Instructions
- Cook and shred the chicken and prepare the mole sauce ahead of time so the assembly is easy. Using a rotisserie chicken makes it easy as well.
- Preheat the oven to 350 degrees Fahrenheit and spray a medium -sized baking dish with non-stick cooking spray.
- Add the shredded chicken and 1/2 cup mole sauce o a large bowl. Toss to coat the chicken.
- Coat the bottom of the baking dish with 1/2 cup prepared mole sauce.
- Place 3/4 cup of the chicken and mole mixture in the middle of each tortilla. Sprinkle with 1/4 cup shredded cheese.
- Roll up the tortillas tightly and place in the prepared baking dish.
- Once all of the enchiladas are place into the baking dish, pour the remaining sauce down the middle of the tortillas.
- Bake for 20 minutes or until the cheese is melted and the enchiladas are hot.
- Remove from the oven and top with cotija cheese, cilantro, red onion, and sliced avocado.
Nutrition
Serving: 1enchilada | Calories: 343kcal | Carbohydrates: 22g | Protein: 32g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 1200mg | Potassium: 430mg | Fiber: 2g | Sugar: 7g | Vitamin A: 781IU | Vitamin C: 3mg | Calcium: 260mg | Iron: 2mg
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