Teresa's Recipes
Enchiladas de Mole Verde Con Pollo
Experience the vibrant flavors of Mexico with these Enchiladas de Mole Verde Con Pollo. Tender, shredded chicken is enveloped in warm corn tortillas and generously smothered in a luscious green mole sauce made from fresh ingredients like tomatillos and cilantro. Topped with crumbled queso fresco, slices of creamy avocado, and a sprinkle of red onion, these enchiladas are a delightful explosion of taste and texture, perfect for a family gathering or a festive dinner.
Ingredients
- 1, cut into wedges Lime
- 1, sliced Avocado
- 1 small, thinly sliced Red onion
- 1/2 cup, chopped Cilantro
- 1 cup, crumbled Queso fresco
- 2 cups (store-bought or homemade) Green mole sauce
- 12, 6-inch Corn tortillas
- 2 cups, cooked and shredded Chicken breasts
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 25g
- Carbs: 35g
- Protein: 25g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Preheat the oven to 350°F (175°C).
- In a dry skillet over medium heat, warm the corn tortillas one at a time until they are pliable, about 30 seconds per side. Keep them covered with a clean kitchen towel to retain warmth.
- Spread a spoonful of green mole sauce on each tortilla, making sure to cover the surface.
- In the center of each tortilla, place a portion of shredded chicken. Roll the tortilla tightly from one end to the other, securing the filling inside.
- Place the rolled enchiladas seam-side down in a greased baking dish. Pour the remaining green mole sauce over the top, ensuring they are generously coated.
- Sprinkle crumbled queso fresco over the enchiladas for added flavor and creaminess.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, garnish with chopped cilantro, thinly sliced red onion, and avocado slices. Serve with lime wedges on the side for an extra burst of freshness.
- Enjoy your delicious enchiladas hot!
Tips
- For a spicier kick, add a few slices of jalapeño to the filling or on top before baking.
- You can easily substitute shredded beef or cheese for the chicken if you prefer a vegetarian option.