Enchiladas de Mole

Name: Enchiladas de Mole
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Chicken breasts', 'amount': '2 cups, cooked and shredded'}; {'ingredient': 'Corn tortillas', 'amount': '12, small'}; {'ingredient': 'Mole sauce', 'amount': '2 cups'}; {'ingredient': 'Vegetable oil', 'amount': '2 tablespoons'}; {'ingredient': 'Onion', 'amount': '1, chopped'}; {'ingredient': 'Garlic', 'amount': '2 cloves, minced'}; {'ingredient': 'Ground cumin', 'amount': '1 teaspoon'}; {'ingredient': 'Ground cinnamon', 'amount': '1/2 teaspoon'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Pepper', 'amount': 'to taste'}; {'ingredient': 'Fresh cilantro', 'amount': 'for garnish'}; {'ingredient': 'Queso fresco', 'amount': '1 cup, crumbled'}

Enchiladas de Mole is a beloved dish from the heart of Mexican cuisine, celebrated for its rich, complex flavors and vibrant presentation. Traditionally served at festive occasions, this dish consists of soft corn tortillas filled with tender, shredded chicken and generously smothered in a luscious mole sauce, made from a blend of spices, chocolate, and chilies. Topped with crumbled queso fresco and fresh cilantro, each bite is a delightful explosion of flavor that pays homage to the culinary heritage of Mexico.

Servings: 6

Ingredients

Chicken breasts (2 cups, cooked and shredded)
Corn tortillas (12, small)
Mole sauce (2 cups)
Vegetable oil (2 tablespoons)
Onion (1, chopped)
Garlic (2 cloves, minced)
Ground cumin (1 teaspoon)
Ground cinnamon (1/2 teaspoon)
Salt (to taste)
Pepper (to taste)
Fresh cilantro (for garnish)
Queso fresco (1 cup, crumbled)

Instructions

In a large skillet, heat the vegetable oil over medium heat.
Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Stir in the shredded chicken, ground cumin, ground cinnamon, salt, and pepper. Mix well and cook for another 5 minutes to allow the flavors to meld.
While the chicken mixture is cooking, warm the corn tortillas in a separate skillet or in the oven until soft and pliable.
Spread a spoonful of mole sauce on each tortilla, covering the entire surface.
Place a portion of the chicken mixture in the center of each tortilla and roll it up tightly, ensuring the filling is enclosed.
Arrange the rolled enchiladas in a baking dish, seam side down. Pour the remaining mole sauce generously over the top.
Sprinkle the crumbled queso fresco over the enchiladas.
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through and the cheese is melted and slightly golden.
Garnish with fresh cilantro before serving to add a burst of color and freshness.

Dietary Information

Servings: 6 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 30 minutes • Calories: 400 • Fat: 20g • Carbs: 30g • Protein: 25g • Sodium: 600mg • Sugar: 5g

Enchiladas de Mole

Servings: 6

Ingredients

Instructions

Dietary Information

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