Chicken Enchiladas Recipe
Corn tortillas filled with shredded chicken and topped with mole sauce.
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Ingredients
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Filling
Mole Sauce
Toppings
Method
Preparation of Filling
- 1
Cook the Onion and Garlic
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 2
Mix the Filling
In a large bowl, combine the cooked onion and garlic with the shredded chicken, cumin, salt, and pepper. Mix well until all ingredients are evenly distributed.
Preparation of Mole Sauce
- 3
Heat the Mole Sauce
In a saucepan, combine the mole sauce and chicken broth. Stir well and heat over medium-low heat until warmed through, about 5 minutes. Adjust seasoning if necessary.
- 4
Add Sesame Seeds
Stir in the sesame seeds into the warm mole sauce and set aside.
Assembly and Baking
- 5
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 6
Assemble the Enchiladas
Take a corn tortilla, spoon about 1/4 cup of the chicken filling in the center, and roll it up tightly. Place the rolled tortilla seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
- 7
Top with Mole Sauce
Pour the warm mole sauce evenly over the assembled enchiladas, ensuring they are well covered.
- 8
Add Cheese
Sprinkle the shredded cheese over the top of the enchiladas.
- 9
Bake
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serving
- 10
Serve the Enchiladas
Remove the enchiladas from the oven and let them cool for a few minutes. Serve hot, topped with sour cream and chopped cilantro.
