Mexican 30 min

Enchiladas de Mole Rojo

Name: Enchiladas de Mole Rojo
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 corn tortillas; 2 cups shredded rotisserie chicken; 2 cups store-bought or homemade mole rojo sauce; 1 cup chicken broth (to thin the mole); 1 cup Oaxacan cheese, shredded; ½ cup white onion, finely diced; ¼ cup sesame seeds, toasted; 2 tablespoons vegetable oil; Mexican crema for drizzling

comfort-food

Ingredientsfor 2

520

Cal

30g

Protein

48g

Carbs

24g

Fat

112 corn tortillas
22 cups shredded rotisserie chicken
32 cups store-bought or homemade mole rojo sauce
41 cup chicken broth (to thin the mole)
51 cup Oaxacan cheese, shredded
6½ cup white onion, finely diced
7¼ cup sesame seeds, toasted
82 tablespoons vegetable oil
9Mexican crema for drizzling

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Instructions

1
Thin the mole sauce with chicken broth in a wide saucepan over medium heat, stirring until smooth and pourable. Season with salt. Keep warm.
2
Heat oil in a small skillet. Dip each tortilla briefly in the oil for 10 seconds per side until pliable. Drain on paper towels.
3
Dip each softened tortilla into the warm mole sauce to coat, then fill with a generous tablespoon of shredded chicken and a pinch of cheese. Roll tightly and place seam-side down in a baking dish. Repeat with all tortillas.
4
Pour remaining mole sauce over the assembled enchiladas. Top with remaining cheese. Bake at 375°F for 10 minutes until heated through and cheese is melted. Finish with a drizzle of crema, diced onion, and toasted sesame seeds.