Chicken Mole Enchiladas

Chicken Mole Enchiladas

Our chicken mole enchiladas are savory and delicious in every bite! This tasty dish is easy to make and topped with a rich mole sauce that is sure to tantalize your tastebuds with every bite.  

Ingredients

Enchiladas:

  •  ½ cup canola oil, for frying
  •  12-18 corn tortillas
  •  1 lb. shredded rotisserie chicken
  •  1½ cups white shredded cheese
  •  1 medium white onion, diced
  •  1½ cups crumbled queso fresco
  • 12 oz. Mole Verde Sauce (Good Source #6571)

Instructions

Preheat oven to 350ºF. Spread 1 cup of mole sauce in ungreased 9x13" baking dish.

Fry tortillas in hot oil just until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat and fill with shredded chicken, cheese, and onion. Roll tortillas and place seam side down in baking dish side by side.

Pour mole sauce over enchiladas. Cover the dish with aluminum foil and bake until warm, about 15-20 minutes. Garnish with queso fresco.

Nutrition Facts

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Amount per serving % Daily value
Total fat:
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*Percent Daily Values are based on a 2000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

*The information on this panel is for general purposes only. Nutrition information is based on recent data received by the manufacturer. The possibility exists that manufacturers may change or have changed their formulation without Good Source's knowledge.

Nutrition Facts

Serving size:
Calories Calories from fat:
Amount per serving % Daily value
Total fat:
Saturated fat:
Trans fat:
Cholesterol:
Sodium:
Total carbohydrate:
Dietary fiber:
Sugars:
Protein:
Vitamins:
Minerals:

*Percent Daily Values are based on a 2000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

*The information on this panel is for general purposes only. Nutrition information is based on recent data received by the manufacturer. The possibility exists that manufacturers may change or have changed their formulation without Good Source's knowledge.