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–+ servings
Photo shows one enchilada served on a plate
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5 from 1 vote

Chicken Enchiladas With Molé Estofado

While in Puerto Vallarta the 2 Cooks made a big pot of Oaxacan Molé Estofado. We made these chicken enchiladas twice to use up the molé. In Mexico it is fairly easy to get a rotisserie chicken, shred it, and have meat for things like this. It's a simple way to have great tasting meals.
Prep Time20 minutes
Active Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Gluten Free, Mexican
Keyword: Mexico, Molé
Yield: 6 Enchiladas
Calories: 213kcal
Author: 2 Cooks in the Kitchen

Materials

  • 2 Cups Shredded Chicken
  • 4 Cups Oaxacan Molé Estofado
  • 6 Corn Tortillas
  • 1/2 Cup Shredded Cheese
  • 1 Tablespoon Capers

Instructions

  • Put the chicken in a skillet with 1 1/2 to 2 cups of the molé. Cook until most of the moisture is absorbed, about 10 minutes.
  • Put a layer of molé in the bottom of a small greased baking pan.
  • Dredge a tortilla in molé, coating it on both sides. Put the tortilla in the baking pan and spoon some of the chicken into it. Roll the tortilla up. Repeat for the other 5 tortillas.
  • Put the rest of the molé on top of the rolled tortillas.
  • Sprinkle shredded cheese over the top.
  • Put the capers on top of everything.
  • Bake in a 350° oven for 40 minutes.
  • Serve with salsa, sour cream and a garnish of cilantro leaves.

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Nutrition

Calories: 213kcal | Carbohydrates: 21g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 919mg | Potassium: 648mg | Fiber: 4g | Sugar: 6g | Vitamin A: 823IU | Vitamin C: 11mg | Calcium: 117mg | Iron: 2mg