Ingredients
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 2 cups mole sauce
- 1 tablespoon vegetable oil
- 1/2 cup crumbled queso fresco or shredded mild cheese
- 1/4 cup finely sliced white onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream or Mexican crema
- Salt to taste
Instructions
- Warm the mole sauce in a saucepan over low heat, stirring occasionally. Add a little water or broth if too thick.
- Heat vegetable oil in a pan over medium heat.
- Lightly fry each corn tortilla for a few seconds on each side until soft.
- Dip each tortilla into the warm mole sauce to coat completely.
- Place shredded chicken in the center of each tortilla and fold or roll it.
- Arrange the filled tortillas on a serving plate.
- Pour additional mole sauce over the top.
- Sprinkle cheese, sliced onion, and cilantro evenly.
- Drizzle with sour cream or crema.
- Serve immediately while warm.
Notes
- Lightly frying tortillas prevents them from breaking.
- Adjust mole thickness with broth or water as needed.
- Use rotisserie chicken for convenience.
- Add chili powder or hot sauce for extra heat.
- Mix mole with cream for a milder flavor.
- Top with avocado, sesame seeds, or pickled onions for variation.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat with extra sauce to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 2 enmoladas
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 75mg
