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    Home » Recipes

    Chicken Mole Enchiladas

    November 17, 2016 By Darlene at International Cuisine

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    Chicken Mole Enchiladas are another Mexican culinary delight.  Of course making the mole' sauce from scratch takes some time but is so worth it;  Especially when you can enjoy it on these amazing chicken mole enchiladas.  We made them with the homemade tortillas my friend Gracie taught me to make. Be sure to watch the video on how to make them. You will need just a few ingredients to make these.  Simple and easy.

    Chicken Mole enchiladasIf you would like to learn more about  Mexican cuisine, be sure to check out "Our Journey to Mexico".  There, you will find authentic recipes and learn about the food and culture of Mexico.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

     

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    5 from 1 vote

    Chicken Mole Enchiladas

    Chicken Mole Enchiladas are the perfect way to use that homemade mole sauce!
    Course Main Dish
    Cuisine Mexican
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Author International Cuisine

    Ingredients

    • vegetable oil
    • Corn Tortillas preferably homemade
    • Cooked shredded chicken
    • mole sauce
    • onion thinly sliced
    • Toasted sesame seeds
    • Mexican crema
    • Avocado Slices
    • Oaxaca cheese shredded

    Instructions

    • In a skillet heat up about 1/3 cup of oil to medium high heat, Cook the number of tortillas one at a time until they just barely start to turn crispy but will still roll. Continue until the desired number of tortillas are done.
    • Warm up the mole sauce and shredded chicken together. Fill and roll a tortilla and place on a serving plate. Ladle over some more warm mole sauce.
    • Garnish the enchiladas with sesame seeds, onion, crema, avocado slices and cheese.
    • Serve immediately

     

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    Filed Under: Main Dish, Mexico, Recipes

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