Chicken and cheese enchiladas dipped in a poblano mole sauce. This recipe for enchiladas de mole is a real treat for breakfast or enjoy at any time.
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Ingredients4 portions
Preparation
Pre warm the oven to 250 degrees Celsius.
In a medium saucepan, dilute the mole in 1/2 cup of chicken broth and cook over medium heat until it boils.
Fill each chicken omelette and roll up. Arrange in a large refractory previously greased with vegetable spray.
Bat the tortillas with the mole sauce and sprinkle with Manchego cheese and cilantro.
Bake the enchiladas for 15 minutes or until the cheese is melted.
Remove from oven and serve with onion and fresh cream.
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