Baked Mole Enchiladas

Baked Mole Enchiladas are a delightful fusion of rich, smoky mole sauce and soft corn tortillas, filled with seasoned chicken and topped with melted cheese. This comforting dish is both hearty and flavorful, perfect for a satisfying meal.

Ingredients

• Corn tortillas - 4
• Cooked chicken breast, shredded - 200 grams
• Mole sauce - 150 grams
• Shredded cheese (Mexican blend) - 100 grams
• Onion, finely chopped - 1 small
• Garlic, minced - 2 cloves
• Olive oil - 1 tablespoon
• Cilantro, chopped - 2 tablespoons
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent.
3. In a bowl, combine the shredded chicken, sautéed onion and garlic, half of the mole sauce, and chopped cilantro. Season with salt and pepper to taste.
4. Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.
5. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
6. Pour the remaining mole sauce over the enchiladas and sprinkle the shredded cheese on top.
7. Cover the dish with aluminum foil and bake for 20 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Let cool for a few minutes, then serve with additional cilantro as garnish.

Nutrition

• Calories: 480
• Protein: 30 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 85 mg
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Contains antioxidants from mole sauce ingredients, promoting overall health.

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