If you’ve been following this blog for any amount of time, you’ve probably caught on that I love enchiladas. They’re a regular in our dinner rotation. Most of the ones I make involve the standard red or green sauce, but when I saw this recipe I knew we’d love this one too.
This recipe is different from all the others I’ve made before because it doesn’t involve baking them one assembled – you warm everything up before assembling and then just serve. It’s quite a time saver for a busy night and I don’t think it took anything away from the flavor. It’s a method I’ll be trying with some of our other favorite enchiladas soon.
Chicken Mole Enchiladas
(from Cook This Not That)
1 8oz. bottle mole sauce
4 c. cooked, shredded chicken
8-12 corn tortillas
1/2 c. crumbled feta
1/2 red onion, halved and thinly sliced
In a small saucepan, heat the mole sauce. If the consistency is thicker than ranch dressing, thin it out with a little chicken stock.
Microwave the chicken to warm, and then toss with a few tablespoons of the heated mole sauce until it’s all coated.
Heat a large cast-iron skillet over medium heat. When hot, toast the corn tortillas one at a time until lightly browned but still pliable.
Scoop warm chicken into warmed tortillas and wrap up. Place seam-side down on a rimmed platter and pour remaining mole sauce over the top of them. Top with cheese and onion and serve immediately.