Mole Enchiladas

Kiwilimón
Chicken and cheese enchiladas covered in a poblano mole sauce. This mole enchilada recipe is a true delicacy for breakfast or to enjoy at any time.
Reviewed by Editorial Team of Kiwilimón
4.5
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Ingredients
4
Servings
  • 9 corn tortillas
  • 2 chicken breasts, boiled and shredded
  • 1/4 cups fresh cilantro, chopped
  • 2 cups poblano mole sauce
  • 1/2 onions, julienned
  • 1 cup Manchego cheese, grated
  • 1 cup fresh cream
  • 1/2 cups chicken broth
Preparation
40 mins
0 mins
Low
  • Preheat the oven to 250 degrees Celsius.
  • In a medium pot, dissolve the mole in 1/2 cup of chicken broth and cook over medium heat until it boils.
  • Fill each tortilla with chicken and roll them up. Arrange them in a large baking dish previously greased with cooking spray.
  • Coat the tortillas with the mole sauce and sprinkle with manchego cheese and cilantro.
  • Bake the enchiladas for 15 minutes or until the cheese is melted.
  • Remove from the oven and serve with onion and fresh cream.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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