Chicken Mole Enchiladas

Name: Chicken Mole Enchiladas
Ingredients: 1 lb 1 pound boneless, skinless chicken breasts; 1 1 medium onion; 2 cloves 2 cloves garlic; 1 cup 1 cup mole sauce; 6 6 corn tortillas; 1 cup 1 cup shredded cheese; 1 tbsp 1 tablespoon olive oil; to taste Salt and pepper to taste

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesonePotbudgetFriendlylowSodium

Nutrition (per serving)

850Calories

85 gProtein

55 gCarbs

35 gFat

8 gSugar

700 mgSalt

Ingredients

1 lb 1 pound boneless, skinless chicken breasts
1 1 medium onion
2 cloves 2 cloves garlic
1 cup 1 cup mole sauce
6 6 corn tortillas
1 cup 1 cup shredded cheese
1 tbsp 1 tablespoon olive oil
to taste Salt and pepper to taste

Method

Start by heating oil in a large Dutch oven over medium-high until shimmering, about 2 minutes, then add onion and cook stirring occasionally until golden-brown, 6–8 minutes.
Add garlic and cook for 1 minute, until fragrant, then add chicken and cook until browned on all sides, about 5-7 minutes, then remove from pot and set aside.
Add mole sauce to the pot, stirring to combine with the onion and garlic, then bring to a simmer and let cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
Shred the cooked chicken and stir it into the mole sauce, then season with salt and pepper to taste.
Dip each corn tortilla in the mole sauce, coating both sides, then fill with shredded chicken and roll up, placing seam-side down in the pot, and repeat with the remaining tortillas and chicken.
Cover the pot with a lid and let cook over medium-low heat for 10-15 minutes, until the tortillas are tender and the filling is hot and bubbly, then serve hot, topped with shredded cheese and a sprinkle of salt and pepper.