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Mexican Enmoladas

15 mins
35 mins
Low
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You have to try this mexican dish: rich stuffed chicken enmoladas served with lettuce, onion, tomato and sour cream.
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Ingredients

5 portions
  • 1/2 cups Doña María® Mole Pasta
  • 2 cups chicken soup
  • 1/2 cups sour cream
  • 2 1/2 cups chicken breast, cooked and shredded
  • 8 corn tortillas
  • 1/2 cups cheese, (mix) grated
  • 1/2 cups monterrey cheese, jack, grated
  • to taste onion, to serve
  • to taste lettuce, to serve
  • to taste tomtato, to serve

Preparation

Preheat the oven to 180 ° C (350°F).
n a medium sauce pan, add the mole paste, chicken broth and heavy cream or half and half. Turn on heat and mix until sauce is at a slight simmer.
Spoon ¼ cup of sauce into a greased 9x13-inch baking pan. Dip one tortilla at a time into the heated sauce. Place shredded chicken down the center of each tortilla. Roll up and place seam down over sauce in backing dish. Top the rolled, filled tortillas with the remaining mole sauce. Sprinkle with Mexican cheese blend and monterrey Jack cheese.
Cover and bake 25 to 30 minutes or until heated through.
Serve with chopped onion, lettuce, tomato, sour cream!

PRESENTATION

Serve with chopped onion, lettuce, tomato, sour cream!

TIPS

Heat the tortillas before dipping in the mole sauce, so you can roll them up better.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Del Olmo Prizcilla
30/04/2018 19:09:25
Riquísimo
Elba Navarrete
18/04/2018 11:35:54
Me encantan se ven riquísimas
Estephany De Jesus Ovil
22/03/2018 10:04:46
Esta muy bien

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