dinnerMexicanmedium
Mole Chicken Enchiladas
Corn tortillas filled with shredded chicken, smothered in rich mole sauce and crema.
40 min4 servings
Nutrition Facts (per serving)
520
Cal
30g
Protein
44g
Carbs
24g
Fat
Values are per serving
#high-protein#gluten-free
Ingredients
- 400 g Chicken breast
- 8 pieces Corn tortillas
- 400 ml Mole sauce
- 4 tbsp Mexican crema
- 60 g Queso fresco
- 0.5 medium Onion
- 1 tbsp Sesame seeds
- 2 tbsp Cilantro
Instructions
- 1
Poach and shred chicken.
- 2
Warm mole sauce. Dip tortillas to soften.
- 3
Fill with chicken, roll, and place seam-down.
- 4
Pour remaining mole over. Top with crema, queso, and sesame seeds.
- 5
Bake at 180°C for 15 min.
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