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Mole Poblano Enchiladas

Mexican cuisineCentral American cuisine
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Mole Poblano Enchiladas

Mole Poblano

Prep: 25 min • Cook: 30 min. Savor the rich, complex flavors of Mexico with these exquisite Mole Poblano Enchiladas. This dish features tender shredded chicken or turkey, lovingly rolled into soft corn tortillas, then generously smothered in an authentic, slow-cooked homemade Mole Poblano sauce. Baked to perfection until every bite is warm and bubbly, these enchiladas are finished with a sprinkle of crumbly queso fresco and a flourish of fresh cilantro, offering a delightful balance of savory, sweet, and subtly spicy notes.

Preparation time
25 min
Cooking time
30 min
Total time
55 min
Servings
6
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 4 cup mole poblano sauce(homemade or good quality store-bought)
  • 12 pcs corn tortillas
  • 3 cup shredded chicken(cooked, or shredded turkey)
  • 1/2 cup queso fresco(crumbled)
  • 1/4 cup cilantro(fresh, chopped)
  • 2 tbsp oil(vegetable or canola oil)
  • salt(to taste)

Instructions

Preparation

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Warm the corn tortillas: Heat the oil in a large skillet over medium heat. Briefly dip each tortilla in the warm oil for about 10-15 seconds per side until pliable. Alternatively, wrap tortillas in damp paper towels and microwave for 30-60 seconds.
  3. Heat the Mole Poblano sauce in a saucepan over low heat until warm and pourable.

Assembly and Baking

  1. Dip each warmed tortilla into the Mole Poblano sauce, ensuring both sides are coated.
  2. Place about 2-3 tablespoons of shredded chicken down the center of each sauced tortilla. Roll the tortilla tightly and place it seam-down in the prepared baking dish.
  3. Repeat with the remaining tortillas and chicken, arranging them snugly in the baking dish.
  4. Pour any remaining Mole Poblano sauce evenly over the rolled enchiladas.
  5. Bake for 20-25 minutes, or until the sauce is bubbly and the enchiladas are heated through.

Serving

  1. Remove from the oven and let rest for a few minutes.
  2. Garnish generously with crumbled queso fresco and fresh chopped cilantro before serving.

Nutrition

Servings
6
Serving size (imperial)
7 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories550.5 kcal275.3 kcal3,303 kcal
Protein30.2 g15.1 g181.2 g
Fat30.8 g15.4 g184.8 g
Carbs45.1 g22.6 g270.6 g

Tips

  • Ensure your mole sauce is at a good consistency; too thick and it won't coat the tortillas well, too thin and it will run off.
  • For extra flavor, lightly toast your corn tortillas directly over a gas flame for a few seconds before dipping in oil/sauce.
  • Serve with a side of Mexican rice and refried beans for a complete and satisfying meal.

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