Chicken Mole Enchiladas
520kcal
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1.5 cups mole sauce
- 0.5 cup chicken broth
- 12 corn tortillas
- 1 cup shredded Oaxaca cheese
- 0.25 cup crumbled queso fresco
- 0.25 cup chopped fresh cilantro
- 0.25 cup toasted sesame seeds
Equipment
- skillet
- baking dish
- measuring cups
Method
- Preheat oven to 375°F. Heat vegetable oil in a large skillet over medium heat. Add chicken thighs and cook until browned and fully cooked, about 6-8 minutes per side. Transfer to a plate and shred with two forks.
- In the same skillet, sauté onion and garlic until softened, about 3 minutes. Stir in mole sauce and chicken broth, simmering for 5 minutes until smooth and slightly thickened. Remove from heat and mix in shredded chicken.
- Warm tortillas in a dry skillet or microwave wrapped in a damp towel for 30 seconds to make them pliable. Spread 1/2 cup mole sauce on the bottom of a baking dish.
- Fill each tortilla with 1/4 cup chicken mixture, roll tightly, and place seam-side down in the dish. Pour remaining mole sauce over the top and sprinkle with Oaxaca cheese.
- Bake uncovered for 20 minutes until cheese is melted and bubbly. Garnish with queso fresco, cilantro, and sesame seeds before serving.
Nutrition
Calories520kcalCarbohydrates50gProtein30gFat25gSaturated Fat10gPolyunsaturated Fat5gMonounsaturated Fat10gCholesterol80mgSodium600mgPotassium600mgFiber4gSugar5gVitamin A250IUVitamin C15mgCalcium400mgIron4.5mg