Mole Enchiladas Recipe
Corn tortillas filled with chicken and topped with mole sauce.
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Ingredients
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Filling and Sauce
Method
Preparation and Assembly
Prepare the Chicken Filling
In a bowl, combine the shredded chicken with salt and pepper. Mix well to ensure the chicken is seasoned.
Warm the Tortillas
In a skillet over medium heat, lightly warm each corn tortilla for about 30 seconds on each side until pliable.
Fill the Tortillas
Place a generous amount of the seasoned chicken in the center of each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
Top with Mole Sauce
Pour the mole sauce evenly over the filled enchiladas, ensuring they are fully covered.
Add Cheese
Sprinkle the shredded cheese over the top of the mole-covered enchiladas.
Bake
Preheat the oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes or until heated through and the cheese is melted.
Serve
Remove from the oven and allow to cool slightly. Serve topped with sour cream and chopped cilantro.