Mole Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken and cheese rolled in corn tortillas and baked under a rich, complex mole sauce. Earthy and deeply savory, a showstopping Mexican main course ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups mole sauce (*)
- 3 cups cooked (, shredded chicken)
- 1 cup freshly shredded mozzarella cheese
- 12-14 corn tortillas (, or 8 flour tortillas)
- Mexican crema or sour cream
- Cotija cheese (, or queso fresco)
- Fresh chopped cilantro
- Chopped avocado
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1062mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 321mg
- Calcium
- 201mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1062MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.