Description
Cheesy, saucy enchiladas wrapped in warm tortillas and finished with a rich, smoky molé.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 corn or flour tortillas
- 2 cups molé sauce (Southwestern-style)
- 1 cup shredded Monterey Jack or mozzarella
- 1 onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt & black pepper to taste
- Fresh cilantro (for garnish)
Instructions
- Sauté onion in olive oil until soft; add garlic, cumin, and chili powder.
- Stir shredded chicken into the skillet with a splash of broth; season lightly.
- Warm tortillas until pliable.
- Fill tortillas with chicken, roll tightly, and place seam-side down in a baking dish.
- Pour molé sauce evenly over enchiladas and sprinkle generously with cheese.
- Bake uncovered until bubbly, melted, and lightly golden.
- Garnish with chopped cilantro and serve hot.
Notes
- For a spicier version, add more chili powder or diced jalapeños.
- Can substitute chicken with shredded beef or beans for a vegetarian option.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg