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Mexican Enmoladas

Name: Mexican Enmoladas
Prep time: 50 min
Cook time: 50 min
Yield: 5
Cuisine: Mexicana
Ingredients: 1/2 cups Doña María® mole paste; 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 monterey cheese, jack, grated; to taste onion, to serve; to taste lettuce, to serve; to taste tomtato, to serve

15 mins

35 mins

Low

4.6666666666667

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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

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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!