Enchiladas with Chicken

Alejandra Cota
This Independence Day, prepare these delicious enchiladas with chicken accompanied by Mexican rice and topped with cream and cheese. A simple and tasty option to treat your family.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • 1/4 cups vegetable oil
  • 9 corn tortillas
  • 1 cup chicken, shredded
  • 2 cups mole sauce, pasta
  • 1 cup chicken broth
  • 2 grams salt
  • 1/4 onions, sliced for accompaniment
  • 1/2 cups panela cheese, grated
  • 1/2 cups sour cream
Preparation
20 mins
20 mins
Low
  • Heat the oil in a skillet over medium heat, briefly fry the tortillas for 1 minute until golden, remove and drain excess grease.
  • Fill the tortillas with the chicken. Set aside.
  • Heat the mole in a medium pot over medium heat, add the chicken broth, mix well, and season.
  • Serve 3 stuffed tortillas on a plate, cover with mole and garnish with onion, cheese, and cream.

Nutritional Information

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