Ingredients and Weight:
- Chicken breast, cooked and shredded: 1 pound
- Red mole sauce (store-bought or homemade): 1 (12-ounce) jar
- Tortillas, corn or flour: 12 (6-inch)
- Shredded cheddar cheese: 1 cup
- Shredded mozzarella cheese: 1 cup
- Onion, chopped: 1/2 cup
- Cilantro, chopped: 1/4 cup
Preparation Time:
30 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the shredded chicken, red mole sauce, cheddar cheese, mozzarella cheese, onion, and cilantro.
- Spread about 1/4 cup of the chicken mixture down the center of each tortilla.
- Roll up the tortillas and place them seam side down in a greased 9x13 inch baking dish.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Nutritional Information:
Per serving (4 enchiladas):
- Calories: 650
- Fat: 25 grams
- Carbohydrates: 75 grams
- Protein: 50 grams
Dish Characteristics:
- Spicy and flavorful chicken filling
- Creamy and cheesy interior
- Crispy and golden brown tortilla
- Garnish with sour cream, avocado, and salsa for extra flavor
User Comments:
- "These enchiladas were amazing! The mole sauce was rich and flavorful, and the chicken was tender and juicy."
- "The perfect dish for a spicy comfort food craving. I loved the combination of cheese and red mole sauce."
- "Easy to make and absolutely delicious. Will definitely be making these again."
Special Precautions and Tips:
- Use a high-quality red mole sauce for the best flavor.
- Don't overfill the tortillas, as they can break open during baking.
- If you can't find shredded chicken, you can roast or grill chicken breasts and shred them yourself.
- Serve with warm tortillas and additional red mole sauce for dipping.
