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Alejandra

Alejandra Cota
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Enmoladas con Pollo

20 mins
20 mins
Low
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In these national holidays he prepares these delicious chicken enchiladas accompanied by Mexican rice and topped with cream and cheese. An easy and rich option to pamper your family.
Learn more about Alejandra Cota

Ingredients

3 portions
  • 1/4 cups oil
  • 9 corn tortillas
  • 1 cup chicken, shredding
  • 2 cups mole sauce, pasta
  • 1 cup chicken soup
  • 2 grams salt
  • 1/4 onions, slice to accompany
  • 1/2 cups panela cheese, grated
  • 1/2 cups sour cream

Preparation

Heat the oil in a skillet over medium heat, pour the tortillas for 1 minute to brown, remove and remove the excess fat.
Fill the tortillas with the chicken. Reservation
Heat the mole in a medium saucepan over medium heat, add the chicken broth mixed perfectly and season.
Serve 3 tortillas stuffed with chicken on a plate, bathe with mole and garnish with onion, cheese and cream.

PRESENTATION

Decorate with cream and cheese and accompany with Mexican rice.

TIPS

You can make the mole in advance.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
118.7
kcal
5.94%
Carbohydrate, by difference
7.9
g
2.63%
Protein
5.3
g
10.6%
Total lipid (fat)
7.6
g
11.69%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (3)
Rosy Miranda
20/04/2020 18:47:19
Deliciosas. Yo las hice con tortilla se nopal
Ale Schz
06/04/2020 18:14:48
Esta genial estoy aprendiendo a cocinar muy bien y rico gracias a las recetas
Yadira N Carlos Ramirez
08/09/2017 09:24:01
Estan muy ricas, ya las eh preparado varias veces y les encantan ami familia.

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