Enchiladas de Mole

Enchiladas de Mole is a rich and flavorful dish featuring corn tortillas filled with shredded chicken and smothered in a luscious mole sauce. This gluten-free Mexican dinner delight is perfect for a cozy evening.

Ingredients

• Corn tortillas - 4 pieces
• Shredded cooked chicken - 200 grams
• Mole sauce - 200 grams
• Grated cheese (optional) - 50 grams
• Chopped onion - 1 small
• Fresh cilantro - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - to taste

Steps

1. In a skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 3-4 minutes.
2. Add the shredded chicken to the skillet and season with salt. Stir well and cook for another 2-3 minutes until heated through.
3. Warm the corn tortillas in a separate pan or microwave until pliable.
4. Take a tortilla, fill it with the chicken mixture, and roll it up. Place it seam-side down in a baking dish. Repeat with the remaining tortillas.
5. Pour the mole sauce evenly over the rolled enchiladas. If desired, sprinkle grated cheese on top.
6. Cover the dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 15-20 minutes until heated through.
7. Remove from the oven, garnish with fresh cilantro, and serve hot.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• High in protein from the chicken, which supports muscle health.
• Contains antioxidants from the mole sauce, which may help reduce inflammation.

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