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Best Easy Enchiladas de Mole Poblano Recipe

Name: Best Easy Enchiladas de Mole Poblano Recipe
Total time: 70 min
Yield: 290 g
Ingredients: corn tortillas 8 pieces; cooked chicken breast, shredded 2 cups; onion, thinly sliced 1 cup; vegetable oil 3 tbsp; mole poblano sauce 2 cups; queso fresco, crumbled 1 cup; salt 0.5 tsp; black pepper 0.25 tsp; sesame seeds, toasted 2 tbsp

Tortillas filled with chicken and drenched in rich, complex mole poblano sauce. These high protein enchiladas transform a family dinner into a celebration of Mexico's culinary heritage.

Cook 70 min Difficulty NORMAL 375 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

corn tortillas 8 pieces
cooked chicken breast, shredded 2 cups
onion, thinly sliced 1 cup
vegetable oil 3 tbsp
mole poblano sauce 2 cups
queso fresco, crumbled 1 cup

Seasonings/Sauce

salt 0.5 tsp
black pepper 0.25 tsp
sesame seeds, toasted 2 tbsp

Nutrition summary

Carbohydrates 32 g 34%

Protein 24 g 26%

Fat 16 g 39%

Serving size 290g

Cooking steps

1

Preheat your oven to 375°F (190°C) and lightly oil a baking dish for even heating and easy clean-up.
2

In a skillet over medium heat, add 1 tbsp vegetable oil and sauté the sliced onion with a pinch of salt and pepper until golden, about 8 minutes.
3

Warm the corn tortillas individually in a dry skillet over medium-low heat for 15 seconds per side to make them pliable and prevent tearing when rolling.
4

Fill each tortilla with a generous amount of shredded chicken and sautéed onions, roll tightly, and arrange seam-side down in the prepared baking dish.
5

Pour warmed mole poblano sauce evenly over the enchiladas, ensuring every tortilla is coated, then sprinkle crumbled queso fresco over the top.
6

Bake uncovered for 20–25 minutes, or until the sauce is bubbling and the cheese is slightly melted. Garnish with toasted sesame seeds before serving.

Personalized Q&A

Q. What's the key ingredient in this Enchiladas de Mole Poblano recipe?

The star of this dish is undoubtedly the mole poblano sauce. Its deep, rich flavors transform simple chicken-filled tortillas into a festive, unmistakably Mexican entree.

Q. How should I heat the tortillas to keep them from breaking when rolling the enchiladas?

Warm each tortilla in a dry skillet for 15 seconds per side over medium-low heat. This makes them flexible, preventing cracks or tearing when rolling with the filling.

Q. How do I ensure the enchiladas don't get soggy or dry in the oven?

Covering each tortilla evenly with the warmed mole sauce before baking helps maintain moisture and prevents dryness. Avoid overbaking—25 minutes is enough for bubbling hot, tender enchiladas.

Q. How many calories and how much protein are in each serving?

Each serving contains about 375 kcal and delivers 24g of protein, making this a high protein, satisfying meal.

Best Easy Enchiladas de Mole Poblano Recipe

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