Chicken Enmoladas aka Holy Mole Enchiladas
Ingredients
- 1 recipe Quick 15-minute Mexican Mole Sauce
- 2 cups shredded cooked chicken
- 1 batch quick mole sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded Monterey Jack cheese, divided
- 8 6-inches corn tortillas
Toppings
- Cotija cheese, about 2 ounces
- Sour cream
- Toasted sesame seeds
- Chopped red onion
- Thinly sliced radishes
- Chopped cilantro, for garnish
Instructions
- Make the Quick 15-minute Mexican Mole sauce.
- Preheat the oven to 350° Fahrenheit. Pour 1/3 cup of the quick mole sauce into the bottom of a 2 Qt baking dish (11x7), and spread it around evenly to cover the entire surface. Set aside.
- Toss the shredded chicken, 1/2 cup of mole sauce and garlic powder in a medium bowl. Season lightly with salt and pepper to taste and set aside.
- Wrap the tortillas in a damp paper towel and heat in the microwave for 30 seconds or until pliable and warm through.
- Assemble the enchiladas by filling each tortilla with about 1/4 cup of the shredded chicken mixture and 1/4 cup of shredded cheese. Roll the tortillas tightly and place them on the prepared baking dish seam side down. Pour the remaining mole sauce over the rolled tortillas. Top with the remaining shredded cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes or until the cheese is melted and bubbling. Uncover and bake for an additional 5 minutes.
- Remove from the oven and garnish with toppings.
Notes
- If using flour tortillas, increase the chicken to 2 1/2 cups and the shredded cheese to 2 1/2 cups
Nutrition
Calories: 2052 kcal, Carbohydrates: 138 g, Protein: 150 g, Fat: 106 g, Saturated Fat: 52 g, Polyunsaturated Fat: 13 g, Monounsaturated Fat: 34 g, Cholesterol: 416 mg, Sodium: 3134 mg, Potassium: 2346 mg, Fiber: 27 g, Sugar: 21 g, Vitamin A: 7131 IU, Vitamin C: 12 mg, Calcium: 2056 mg, Iron: 15 mg
