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Cocina

Cocina Lala®

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3

Encrusted

10 mins
11 mins
Low
4.5
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The enchiladas everyone likes, but the enchiladas love everyone. Prepare this recipe with mole in pasta, which you can find in the supermarket and in the market. Enjoy them with a little bit of cheese and cream and fill them with shredded chicken.
Learn more about Cocina Lala®

Ingredients

4 portions
  • 1 cup chicken soup
  • 1 cup mole sauce, in pasta
  • 1 pinch salt
  • 1/2 cups oil
  • 12 corn tortillas
  • 1 cup chicken breast, cooked and crumbled
  • 1 package panela cheese, LALA®, grated (400 g)
  • 1 container sour cream, LALA® (450 ml)
  • 1 onion, cut into slices
  • 1 avocado

Preparation

Add the mole paste in a medium pot, heat to medium temperature and add the broth little by little until a slightly thick consistency is obtained for 10 minutes. Season
Heat the oil in a pan over medium heat, pour the tortillas through the oil for about 30 seconds. Place on absorbent paper to remove excess fat.
Fill tortillas with chicken breast and bathe with mole, until covered.
Decorate the enmoladas with panela cheese, cream, onion rings and avocado.

PRESENTATION

Serve 3 enmoladas by plate and cover well with mole.

TIPS

Do not brown the tortillas so they do not get hard.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
170.5
kcal
8.53%
Carbohydrate, by difference
6.7
g
2.23%
Protein
5.7
g
11.4%
Total lipid (fat)
13.8
g
21.23%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (4)
Martha Elena Vazquez
24/04/2020 16:04:29
Simplemente deliciosa
Yaquelin Vazquez Vazquez
03/10/2018 10:50:52
Estan delisiosas...
cocodrilo bodoque
10/08/2018 16:22:16
Rapido y delicioso
Angélica Ayala
30/03/2018 17:34:30
Deliciosas

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