Chicken Mole Enchiladas Supreme

Name: Chicken Mole Enchiladas Supreme
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 6-inchs low-carb flour tortillas (6 inch); 6 Tbsps medium green onions, chopped; 2 Tbsps mole sauce (from 8.25-oz jar), stirred; 710 milliliters shredded lettuce; 237 milliliters reduced-sodium chicken broth (from 32-oz carton); 28 grams 1/4 cup crumbled queso fresco cheese; 473 milliliters chopped deli rotisserie chicken (from 2-lb chicken); 355 milliliters refrigerated prechopped tomato

The recipe Chicken Mole Enchiladas Supreme could satisfy your Mexican craving in around 15 minutes. One serving contains 238 calories, 16g of protein, and 10g of fat. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced main course. If you have chicken broth, mole sauce, deli rotisserie chicken, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 425F.

Equipment you will use

Oven

Place mole sauce in medium saucepan. Gradually add broth, stirring with wire whisk until smooth. Cook over medium-high heat, stirring often, until thoroughly heated.

Ingredients you will need

Broth

Sauce

Equipment you will use

Sauce Pan

Whisk

Meanwhile, place chicken in small microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 1 to 2 minutes or until thoroughly heated.

Ingredients you will need

Whole Chicken

Wrap

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Plastic Wrap

Microwave

Bowl

Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spoon 1/3 cup chicken down center of each tortilla. Spoon 1 tablespoon sauce over chicken on each tortilla; fold 2 sides toward center.

Ingredients you will need

Cooking Spray

Tortilla

Whole Chicken

Sauce

Equipment you will use

Glass Baking Pan

Place enchiladas, seam sides down, in baking dish.

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Baking Pan

Pour remaining sauce over enchiladas.

Ingredients you will need

Sauce

Bake uncovered 9 to 10 minutes or until thoroughly heated.

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Oven

Place 1 enchilada on each serving plate; top with lettuce, tomato, cheese and onions.

Ingredients you will need

Lettuce

Cheese

Onion

Tomato

Equipment

Ingredients

Servings:

66-inchs

low-carb flour tortillas (6 inch)6Tbsps

medium green onions, chopped 2Tbsps

mole sauce (from 8.25-oz jar), stirred 710milliliters

shredded lettuce 237milliliters

reduced-sodium chicken broth (from 32-oz carton)28grams

1/4 cup crumbled queso fresco cheese 473milliliters

chopped deli rotisserie chicken (from 2-lb chicken)355milliliters

refrigerated prechopped tomato

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.