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Kiwilimón

Enchiladas de Mole

Name: Enchiladas de Mole
Prep time: 40 min
Cook time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 9 corn tortillas; 2 chicken breasts, boiled and deshebradas; 1/4 cups fresh coriander, chopped; 2 cups Mole Poblano; 1/2 onions, cut in julienne; 1 cup manchego cheese, grated; 1 cup fresh cream; 1/2 cups chicken soup

40 mins

Low

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 portions

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9 corn tortillas
2 chicken breasts, boiled and deshebradas
1/4 cups fresh coriander, chopped
2 cups Mole Poblano
1/2 onions, cut in julienne
1 cup manchego cheese, grated
1 cup fresh cream
1/2 cups 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.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by