Description
Mexican Mole Enchiladas deliver a tantalizing blend of flavors that embody the heart of traditional Mexican cuisine. Soft corn tortillas are filled with tender shredded chicken and generously topped with a rich, velvety mole sauce made from dried chiles and chocolate. Finished off with melted cheese and fresh cilantro, this dish is not only a feast for the eyes but also surprisingly easy to prepare—perfect for family gatherings or special occasions. Dive into this culinary adventure and impress your guests with every delicious bite!
Ingredients
Scale
- 8 corn tortillas
- 2 cups cooked shredded chicken
- 2 cups mole sauce (homemade or store-bought)
- 1 cup queso fresco cheese, shredded
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 3 dried ancho chiles
- 3 dried pasilla chiles
- 2 oz Mexican chocolate
- 2 cloves garlic
- 1 small onion, chopped
- 2 cups chicken broth
Instructions
- Preheat oven to 375°F (190°C).
- Blend soaked chiles, chocolate, garlic, onion, and chicken broth until smooth to create the mole sauce.
- Fill each tortilla with shredded chicken and cheese; roll tightly and place in a greased baking dish.
- Pour mole sauce over enchiladas; sprinkle with extra cheese.
- Bake for about 20 minutes or until bubbly and golden.
- Serve hot, topped with sour cream and fresh cilantro.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (approximately 300g)
- Calories: 550
- Sugar: 5g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg