Saturday, September 28, 2013

Chicken Mole Enchiladas

Have you ever ordered an enchilada at a Mexican restaurant and end up with a taco shell stuffed with dry, flavorless meat then topped with a ton of flavorless red sauce that turns the meal into a gooey, unappetizing mess? I have yet to find a Mexican restaurant that can make an enchilada that I will actually enjoy eating.

Now in my own kitchen, it's a different story. Enchiladas easily become one of my favorite Mexican dishes. They are so simple to prepare and delicious to eat.  Top with mole sauce instead of the traditional red sauce, these enchiladas are over-the-top delicious.

Chicken Mole Enchiladas
makes 8 enchiladas

2 tbsp. olive oil
¼ cup diced onion
4 cups stewed chicken
2 cups mole sauce
8 tortillas
1 cup queso blanco or Monterey Jack cheese, shredded

Preheat oven to 300.

In a medium skillet, heat 2 tbsp. olive oil over medium heat. Add the onion and cook until softened, about 2 to 3 minutes. Add the chicken and cook for another 2 to 3 minutes, until the chicken is heated. Remove from the heat and black in a bowl with ½ cup of the mole sauce. Toss well and set aside.

Heat tortillas. Drive the chicken mixture evenly among the tortillas, roll them up and place in a greased baking dish, seam side down. Pour the remaining mole sauce over them. Top with cheese.

Bake for 12 to 15 minutes, until bubbling hot. 

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