Mole Chicken Enchiladas Recipe

Time45m

Serves4

Enchiladas filled with chicken and drizzled with mole sauce.

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Ingredients

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1
Prepare the Chicken Filling
In a skillet over medium heat, heat olive oil. Add chopped onions and sauté until translucent. Stir in the shredded chicken and season with salt. Cook for 3-5 minutes until heated through. Remove from heat and set aside.
2
Assemble the Enchiladas
Preheat oven to 375°F (190°C). Take a corn tortilla, fill it with the chicken mixture, and roll it up tightly. Place seam-side down in a baking dish. Repeat with remaining tortillas.
3
Add Mole Sauce
Pour the mole sauce evenly over the rolled enchiladas in the baking dish. Sprinkle shredded cheese on top.
4
Bake
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
5
Serve
Remove from oven and let cool for a few minutes. Garnish with fresh cilantro and a drizzle of sour cream before serving.