Chicken Enchiladas in Mole Sauce

Preparation:  20 min. Cooking: 0 min. Total: 20 min.
Recipe photo
  • 4 Fl Oz corn oil
  • 1 Lb cooked chicken , shredded
  • 2 Tbsp mole sauce
  • 8 corn tortillas
  • 1/4 white onions , diced
  • 4 Tbsp sesame seeds
  • 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 normal 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
940 Cal
Fat
78 g
Carbs
26 g
Protein
36 g
Fiber
5.2 g
Sugar
0.8 g
Cholesterol
100 mg
Sodium
140 mg


Nutrients

Fiber     5.2 g
Fat     78 g
Sugar     0.8 g
Carbs     26 g
Protein     36 g
Calories     940 Cal

Fats

Fat, Poly     22 g
Fat, Mono     41 g
Fat, Sat     9.6 g
Fat, Trans     0.2 g
Fat, Percent     75 %

Vitamins

Vitamin, K     26 mcg     22 %
Vitamin, A     640 IU     21 %
Vitamin, B12     0.3 mcg     14 %
Niacin     11 mg     69 %
Riboflavin     0.3 mg     20 %
Vitamin, C     0.5 mg     0.6 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.6 mg     39 %
Vitamin, E     8.8 mg     58 %
Panto, Acid     1.3 mg     26 %
Choline     84 mg     15 %
Thiamin     0.2 mg     18 %

Minerals

Calcium     72 mcg     7.2 %
Phosphorus     430 mg     62 %
Magnesium     94 mg     22 %
Copper     0.3 mcg     33 %
Fluoride     17 mcg     420 %
Zinc     3.7 mg     34 %
Cholesterol     100 mg     1.2 %
Sodium     140 mg     9.2 %
Selenium     30 mcg     55 %
Manganese     0.3 mg     4.8 %
Potassium     430 mg     9.3 %
Iron     2.9 mg     37 %