Nut-Free Mole Negro Chicken Enchiladas
These enchiladas are a delightful twist on a classic Mexican dish, featuring tender chicken enveloped in corn tortillas and smothered in a rich, nut-free mole negro sauce. Perfect for family dinners, they offer a burst of flavor without the allergens, making them suitable for everyone.
Cuisine: Mexican
Cooking time: 30 minutes
Serves: 4
Ingredients
- 2 cups shredded cooked chicken
- 8 small corn tortillas
- 1 cup mole negro sauce
- 1 cup shredded cheese
- 1 cup chopped onion
- 1 tablespoon vegetable oil
Instructions
- 1. Preheat the oven to 375°F (190°C).
- 2. In a skillet, heat the vegetable oil over medium heat and sauté the chopped onion until translucent.
- 3. In a large bowl, combine the shredded chicken with half of the mole negro sauce and mix well.
- 4. Warm the corn tortillas in a dry skillet or microwave until pliable, then fill each tortilla with the chicken mixture and roll them up.
- 5. Place the rolled enchiladas seam-side down in a baking dish, pour the remaining mole negro sauce over the top, and sprinkle with shredded cheese before baking for 15-20 minutes.
Browse more: High Protein · Budget Meals · Gluten Free
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