Creamy Chicken Mole Enchiladas

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Creamy Chicken Mole Enchiladas
Food and Drink

Courtesy of La Preferida, lapreferida.com

Creamy Chicken Mole Enchiladas

By Tailgater Staff

"Rich, smoky, and just the right amount of sweet—these Creamy Mole Chicken Enchiladas are a comfort-food classic with a modern twist. Juicy shredded chicken is simmered in La Preferida Mole Sauce and green chiles, then wrapped in soft corn tortillas and baked under a blanket of creamy mole-sour cream sauce and melted cheese. Perfect for an easy weeknight dinner or a weekend fiesta, this dish delivers restaurant-quality flavor in under an hour. Garnish with green onions, cilantro, or a dollop of sour cream for that final touch of indulgence."

Prep Time: 15 Cook Time: 45 minutes Servings: 4

 

2 cups cooked chicken thighs, shredded

2-12oz cartons La Preferida Mole Sauce (divided)

½ cup sour cream

8 corn tortillas (2 per person)

1 cup shredded cheese, divided

½ small onion, diced small

1 Tbsp minced garlic

1-4oz can La Preferida Diced Green Chiles

Olive oil, for sautéing

Green onions, for garnish

  1. In a saucepan, mix 1 box of La Preferida mole with ½ cup sour cream.
    Stir over low heat until smooth and fully combined. Keep warm.
  2. Drizzle olive oil in a skillet and sauté the onion over medium heat until translucent.
    Add 1 Tbsp minced garlic and cook about 30 seconds, until fragrant.
  3. Add the pre-cooked chicken thighs to the skillet along with 1 can of diced green chilis and ½ box of mole sauce.
    Stir on low heat until the chicken is evenly coated and the mixture is hot and combined.
  4. Remove from heat and stir in ½ cup shredded cheese (reserve the rest for topping).
  5. Warm the 8 corn tortillas in the microwave for 20–30 seconds so they’re soft and easy to roll.
  6. Place a small amount of the chicken filling in the center of each tortilla.
    Roll tightly and place seam side down in a greased baking dish.
    Repeat with all 8 tortillas.
  7. Pour the warm mole–sour cream sauce evenly over the enchiladas.
    Sprinkle with the remaining ½ cup shredded cheese.
  8. Bake at 375°F (190°C) for 15–20 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven and garnish with chopped green onions.

Chef’s Tip: Top your enchiladas just like loaded nachos! Add your favorites such as diced tomato, cilantro, sliced olives, jalapeño, or a dollop of sour cream for extra color and flavor.