Enchiladas De Mole Poblano Recipe
Enchiladas covered in Mole Poblano. Topped with Lettuce, Onions, Radish, Avocado and Sour Cream.
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Ingredients
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Enchiladas
Toppings
Method
Preparation of Enchiladas
- 1
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat.
- 2
Prepare the Tortillas
Once the oil is hot, lightly fry each corn tortilla for about 30 seconds on each side until pliable. Remove and place them on a paper towel to drain excess oil.
- 3
Fill the Tortillas
Take each tortilla and fill it with about 1/4 cup of shredded chicken. Roll the tortilla tightly and place it seam-side down in a baking dish.
- 4
Top with Mole Sauce
Once all tortillas are filled and placed in the baking dish, pour the mole poblano sauce evenly over the enchiladas, covering them completely.
Baking
- 5
Bake
Preheat the oven to 350°F (175°C). Bake the enchiladas for 20 minutes until heated through and the sauce is bubbling.
Preparation of Toppings
- 6
Serving
- 7
Serve the Enchiladas
Once the enchiladas are done, remove them from the oven, and top with shredded lettuce, chopped onion, sliced radishes, avocado, and a drizzle of sour cream before serving.
