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Enchiladas de Mole

Name: Enchiladas de Mole
Prep time: 40 min
Cook time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 9 pieces of Corn tortillas; 2 pieces of chicken breasts boiled and deshebradas; 1/4 of Cup of fresh coriander chopped; 2 cups of Mole Poblano; 1/2 piece of onion cut in julienne; 1 Cup of Manchego cheese grated; 1 Cup of fresh cream; 1/2 Cup of chicken soup

40 min

Easy

4.5

4 comments

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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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Ingredients

4 servings

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9 pieces of Corn tortillas
2 pieces of chicken breasts boiled and deshebradas
1/4 of Cup of fresh coriander chopped
2 cups of Mole Poblano
1/2 piece of onion cut in julienne
1 Cup of Manchego cheese grated
1 Cup of fresh cream
1/2 Cup of chicken soup

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.

PRESENTATION

Arrange in a personal dish decorating the enchiladas with the fresh cream and onion.

TIPS

You can make mole poblano sauce at home with the recipe of Chef Valentina Villegas http://www.kiwilimon.com/recetas/497/mole_poblano/ or you can find cans in your supermarket.

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Enchiladas de Mole

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

Calories

1037

kcal

52%

Carbohydrates

58.6