Enchiladas De Mole
Ingredients
- 1 cup cooked shredded chicken
- 6 corn tortillas
- 1/2 cup mole paste
- 1/2 cup chicken broth
- 1/4 cup crumbled queso fresco
- 2 tbsp vegetable oil
- 1/4 red onion, thinly sliced
- Cilantro for garnish
Contains: dairy, tree-nuts, peanuts, soy, sesame, gluten, celery
How it starts
- 1
Whisk the mole paste and chicken broth together in a saucepan over medium heat until the sauce is smooth and heated through.
- 2
Heat the vegetable oil in a separate skillet and fry each corn tortilla for about 15 seconds per side until soft and pliable.
+ 4 more steps in the app
Cook Enchiladas De Mole hands-free with step-by-step cooking mode and a built-in timer. Then let Mealody take over the harder question: stock your fridge once, and it tells you what to cook at breakfast, lunch and dinner, from what you already have, and safe for everyone at your table.
