Enchiladas De Mole Recipe
Two chicken enchiladas rolled in our own mole* sauce, topped with Mexican white cheese & onion. Served with sopa & your choice of Spanish rice, refried beans or black beans.
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Ingredients
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Enchiladas and Mole Sauce
Method
Preparation
- 1
Make the Mole Sauce
If using store-bought mole sauce, skip this step. If making from scratch, simmer the ingredients for mole sauce until thickened.
- 2
Prepare the Filling
In a bowl, mix shredded chicken with some mole sauce until well coated.
- 3
Assemble Enchiladas
Soften tortillas by heating them on a skillet for about 30 seconds on each side. Spoon the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
- 4
Add Mole Sauce and Cheese
Pour remaining mole sauce over the rolled enchiladas, then sprinkle with Mexican white cheese and chopped onion.
- 5
Bake
Preheat the oven to 350°F (175°C) and bake the enchiladas for about 20 minutes, or until the cheese is melted and bubbly.
- 6
Serve
Serve hot with sopa and your choice of Spanish rice, refried beans, or black beans.