Mole Enchiladas


  • 12 corn tortillas made with maseca
  • 1/2 skinless, boneless chicken, cooked
  • 2 cups mole poblano (1 jar)
  • 1/2 teaspoon sesame seeds
  • 1 small onion, sliced
  • 1/2 cup sour cream


  1. Prepare tortillas as indicated on package.
  2. Shred chicken and heat mole.
  3. Lightly fry tortillas.
  4. Place some shredded chicken in middle of each tortilla, roll up and place on platter. Pour mole on top. Sprinkle sesame seeds over the top, and crown with onion slices and sour cream.

Yield: 6 servings

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!