Mexican

Mole Enchiladas is for Dinner.

Mole Enchiladas takes 40 minutes to prepare.

Mole Enchiladas takes 120 minutes to cook.

Mole Enchiladas makes 30 servings.

The ingredients for Mole Enchiladas are:

Chicken (whole or breast)
Chicken broth from cooked chicken
Dona Maria Mole paste
Small Corn tortillas
Shredded cheddar cheese
4 onion
garlic
Olive oil
cumin
salt
chili powder
flour
optional: small can of chilies, salsa, or peppers

Here is how you make Mole Enchiladas:

Serving Size = 1 enchiladasMakes ~20-30 enchiladas depending on the amount of chicken you make. Freezes well in portion sizes for your family.ChickenBoil chicken in salt, pepper and chopped garlic. Once chicken is cooked, set aside to cool. Once cool, shred chicken. Keep chicken broth for mole sauce.Mole SauceMix mole paste with chicken broth per Dona Maria directions. You can add a small can of chilies, salsa, or peppers for spice. Cook sauce down to the thickness of gravy. Once thick, add shredded chicken to sauce. Stir to coat the chickenEnchilada Sauce? c. olive oil1 onion finely chopped1 tsp. cumin1 tsp. salt2-3 tbl. chili powder1/3 c. flour? - 2 qt waterFry onions in olive oil. Mix in flour, chili powder, salt & cumin. Add water to get desired consistency.AssemblyCoat the bottom of a casserole dish with the enchilada sauce. Put chicken mole mixture, cheese, and chopped onion in tortillas. Roll tortillas and cover with lots of enchilada sauce. Top with shredded cheese and bake @ 350 for about 45 min.Number of Servings: 30Recipe submitted by SparkPeople user ANGELAMINIC.

The nutritional information for Mole Enchiladas is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 182.8

• Total Fat: 9.4 g
• Cholesterol: 21.0 mg
• Sodium: 198.5 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 2.0 g
• Protein: 8.4 g

Mole Enchiladas is Mexican cuisine.