Enchiladas de Mole Verde Con Pollo
These enchiladas are filled with tender chicken and smothered in a flavorful green mole sauce.
Ingredients - Serves 4
- Lime - 1, cut into wedges
- Avocado - 1, sliced
- Red onion - 1/4 cup, thinly sliced
- Cilantro - 1/4 cup, chopped
- Queso fresco - 1/2 cup, crumbled
- Green mole sauce - 2 cups
- Corn tortillas - 12
- Chicken breasts - 2, cooked and shredded
Let's Get Started
- Preheat the oven to 350°F.
- Warm the corn tortillas in a dry skillet over medium heat until pliable.
- Spread a spoonful of green mole sauce on each tortilla.
- Place a portion of shredded chicken in the center of each tortilla and roll it up tightly.
- Place the rolled enchiladas in a baking dish and pour the remaining green mole sauce over the top.
- Sprinkle queso fresco on top of the enchiladas.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro, sliced red onion, avocado slices, and lime wedges.
- Serve hot and enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 450
- Fat: 15g
- Carbs: 40g
- Protein: 30g
- Sodium: 800mg
- Sugar: 5g
