dinnerMexicanmedium
Mole Chicken Enchiladas
Corn tortillas filled with shredded chicken, smothered in rich mole sauce and crema.
40 min4 portions
Valeurs nutritionnelles (par portion)
520
Cal
30g
Protéine
44g
Glucides
24g
Lipides
Valeurs par portion
#high-protein#gluten-free
Ingrédients
- 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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