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Chicken Enchiladas in Mole Sauce

Preparation:  20 min. Cooking: 0 min. Total: 20 min.
Recipe photo
  • 4 Fl Oz corn oil
  • 3 tsp corn oil
  • 1 Lb cooked chicken , shredded
  • 2 Tbsp mole sauce
  • 2 Tbsp mole sauce
  • 8 corn tortillas
  • 1/4 white onions , diced
  • 1/4 Cup sesame seeds
  • 1/4 pinch salt , or to taste
Heat the mole sauce in a saucepan. In a frying pan heat the first measure of corn oil. Place the remaining corn oil in another sauté pan, and heat the chicken until it starts to get crispy. Add about 2 Tbsp of the warm mole sauce and mix in with the chicken. While chicken is heating, soften the tortillas in the frying pan with the heated oil and place on a plate. Drain excess oil. Add some chicken and fold over tortilla. Add some mole sauce over the folded chicken stuffed tortillas and garnish with sesame seeds and onion.
Calories
740 Cal
Fat
55 g
Carbs
27 g
Protein
36 g
Fiber
5.6 g
Sugar
0.8 g
Cholesterol
100 mg
Sodium
160 mg


Nutrients

Fiber     5.6 g
Fat     55 g
Sugar     0.8 g
Carbs     27 g
Protein     36 g
Calories     740 Cal

Fats

Fat, Poly     16 g
Fat, Mono     27 g
Fat, Sat     7.8 g
Fat, Trans     0.1 g
Fat, Percent     67 %

Vitamins

Vitamin, K     16 mcg     13 %
Vitamin, A     650 IU     22 %
Vitamin, B12     0.3 mcg     14 %
Niacin     11 mg     70 %
Riboflavin     0.3 mg     21 %
Vitamin, C     0.5 mg     0.6 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.6 mg     39 %
Vitamin, E     5.1 mg     34 %
Panto, Acid     1.3 mg     27 %
Choline     84 mg     15 %
Thiamin     0.3 mg     21 %

Minerals

Calcium     76 mcg     7.6 %
Phosphorus     460 mg     65 %
Magnesium     100 mg     25 %
Copper     0.3 mcg     38 %
Fluoride     17 mcg     420 %
Zinc     4 mg     37 %
Cholesterol     100 mg     1.3 %
Sodium     160 mg     10 %
Selenium     30 mcg     55 %
Manganese     0.4 mg     5.4 %
Potassium     450 mg     9.5 %
Iron     3.2 mg     40 %
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