5 Easy Chicken Mole Recipes Dona Maria
Here, you’ll discover a curated collection of our favorite Chicken Mole dishes, with options to filter by cooking time, calorie count, or even just visual appeal. Many of my friends consider this to be one of the best recipes ever because it can be prepared quickly and easily for a crowd. Enjoy your meal!
Mole, from Nahuatl mōlli, meaning “sauce”, is a traditional sauce and marinade originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer), mole negro (black mole), mole rojo (red mole), mole verde (green mole), mole poblano, mole almendrado (mole with almond), mole michoacano, mole prieto, mole ranchero, mole tamaulipeco, mole xiqueno, mole pipián (mole with squash seed), mole rosa (pink mole), mole blanco (white mole), chimole, guacamole (mole with avocado) and huaxmole (mole with huaje). Wiki
1.Chicken Mole Enchiladas
Chicken Mole Enchiladas
Ingredients
- mole sauce
- 3 cups chicken shredded and warmed
- 12 corn tortillas
- queso fresco optional
- diced onion optional
Instructions
- A pan with enough oil for frying should be heated. As soon as the oil is heated, quickly fry each tortilla for a few seconds on each side.
- Transfer the tortillas to a plate covered with paper towels so they can dry.
- Each time, dunk a tortilla in the mole sauce. Following that, stuff it with the chicken shreds and fold it up like an enchilada. Avoid stuffing the enchilada too full of chicken since it will be difficult to seal it.
- the remaining tortillas, and repeat.
- Serve. If desired, add more mole sauce to the enchiladas. Add your preferred garnishes on top.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 255 | |
| % Daily Value* | ||
| Total Fat 12 g | 18 % | |
| Saturated Fat 3 g | 16 % | |
| Trans Fat 0 g | ||
| Cholesterol 53 mg | 18 % | |
| Sodium 71 mg | 3 % | |
| Total Carbohydrate 21 g | 7 % | |
| Dietary Fiber 3 g | 12 % | |
| Total Sugars 0 g | ||
| Includes – Added Sugars | ||
| Protein 16 g | 32 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 47 mg | 5 % |
| Iron 1 mg | 7 % |
| Potassium 222 mg | 5 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: mediterranean * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 12 g | 18 % |
|---|---|---|
| Saturated | 3 g | 16 % |
| Trans | 0 g | – |
| Monounsaturated | 5 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 21 g | 7 % |
| Fiber | 3 g | 12 % |
| Total Sugars | 0 g | – |
| Added Sugars | – | – |
| Protein | 16 g | 32 % |
| Cholesterol | 53 mg | 18 % |
| Sodium | 71 mg | 3 % |
| Calcium | 47 mg | 5 % |
| Magnesium | 49 mg | 12 % |
| Potassium | 222 mg | 5 % |
| Iron | 1 mg | 7 % |
| Zinc | 2 mg | 14 % |
| Phosphorus | 254 mg | 36 % |
| Vitamin A | 29 Вµg | 3 % |
| Vitamin C | 1 mg | 1 % |
| Thiamin (B1) | 0 mg | 7 % |
| Riboflavin (B2) | 0 mg | 9 % |
| Niacin (B3) | 5 mg | 34 % |
| Vitamin B6 | 0 mg | 27 % |
| Folate (Equivalent) | 7 Вµg | 2 % |
| Folate (Food) | 7 Вµg | – |
| Vitamin B12 | 0 Вµg | 9 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 0 mg | 2 % |
| Vitamin K | 1 Вµg | 1 % |
Source: https://thriftandspice.com/chicken-mole-enchiladas/
Also interesting about Chicken Mole Recipe Dona Maria:
How do you use Dona Maria ready to serve mole?
You should shake the bottle before using it. To prepare Dona Maria Mole, heat 1 teaspoon of olive oil in a skillet and add the prepared sauce. Heat the sauce in a saucepan until it reaches a boil and simmer for 2 minutes. Enjoy!
Does a Maria Mole have chocolate?
The Dona Maria Mole Original is not only our most famous but also our most recognizable product; it is known for its deep, distinctive red color and its delightful peanut/chocolate flavor, which gives chicken, beef, and pork the perfect amount of heat.
2.Beyond Easy Chicken Mole Enchiladas
Beyond Easy Chicken Mole Enchiladas
Ingredients
- For the Mole Sauce:
- 2 cups hot water
- 4 dried Ancho chiles stemmed and deseeded
- 3/4 sweet onion roughly chopped
- 1 15- ounce can fire-roasted tomatoes
- 4 cloves garlic smashed
- 1 tablespoon honey
- 2½ teaspoons kosher salt
- 1/3 cup semi-sweet chocolate chips melted
- 3 tablespoons creamy peanut butter
- 1/2 teaspoon ground cinnamon
- To Assemble the Enchiladas:
- 8 to 10 6- inch flour tortillas
- 3 cups shredded chicken
- 1/2 yellow onion diced
- 2-3 cups shredded cheese
- 3 cups mole sauce
- For Garnish Optional:
- Avocado
- Chopped green onion
- Cilantro
- Cotija cheese
Instructions
- To make the mole sauce, pour the boiling water into a powerful blender, then add the chilies and process until smooth. Allow to soften for ten minutes.
- On high, combine the kosher salt, honey, onion, tomatoes, and garlic until smooth.
- Then, blend for 30 to 60 seconds after adding the peanut butter, cinnamon, and chocolate chips.
- Making the enchiladas
- Set the oven to 400°F.
- Add 1 cup of the mole sauce to a 9x12-inch baking dish, tilting the dish to coat the bottom with the sauce.
- Each tortilla should be stuffed with 1/3 cup of the chicken and 1/4 cup of shredded cheese. Add extra mole sauce and the onion powder, then garnish. Enchilada should be rolled and placed seam-side down in pan.
- Repeat the process, then nestle the enchiladas close to one another.
- Add extra shredded cheese on top after drizzling 1 1/2 cups of the sauce over the middle of the enchiladas.
- Bake for 20 minutes, or until heated through and the cheese is melted, under a tent of aluminum foil.
- After removing the foil, bake for a further ten minutes. If preferred, garnish with diced avocado, onion, cilantro, and cotija cheese.
Notes
Bake at 375°F for 45 minutes with aluminum foil on top, then bake for an additional 10 minutes without the foil.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,094 | |
| % Daily Value* | ||
| Total Fat 60 g | 93 % | |
| Saturated Fat 24 g | 118 % | |
| Trans Fat 1 g | ||
| Cholesterol 151 mg | 50 % | |
| Sodium 1,504 mg | 63 % | |
| Total Carbohydrate 92 g | 31 % | |
| Dietary Fiber 11 g | 44 % | |
| Total Sugars 23 g | ||
| Includes 12 g Added Sugars | ||
| Protein 52 g | 105 % | |
| Vitamin D 1 Вµg | 4 % |
|---|---|
| Calcium 757 mg | 76 % |
| Iron 8 mg | 46 % |
| Potassium 1,278 mg | 27 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 60 g | 93 % |
|---|---|---|
| Saturated | 24 g | 118 % |
| Trans | 1 g | – |
| Monounsaturated | 21 g | – |
| Polyunsaturated | 9 g | – |
| Carbs | 92 g | 31 % |
| Fiber | 11 g | 44 % |
| Total Sugars | 23 g | – |
| Added Sugars | 12 g | – |
| Protein | 52 g | 105 % |
| Cholesterol | 151 mg | 50 % |
| Sodium | 1,504 mg | 63 % |
| Calcium | 757 mg | 76 % |
| Magnesium | 141 mg | 34 % |
| Potassium | 1,278 mg | 27 % |
| Iron | 8 mg | 46 % |
| Zinc | 6 mg | 50 % |
| Phosphorus | 864 mg | 123 % |
| Vitamin A | 446 Вµg | 50 % |
| Vitamin C | 22 mg | 25 % |
| Thiamin (B1) | 1 mg | 111 % |
| Riboflavin (B2) | 1 mg | 83 % |
| Niacin (B3) | 15 mg | 97 % |
| Vitamin B6 | 1 mg | 104 % |
| Folate (Equivalent) | 272 Вµg | 68 % |
| Folate (Food) | 100 Вµg | – |
| Vitamin B12 | 1 Вµg | 39 % |
| Vitamin D | 1 Вµg | 4 % |
| Vitamin E | 4 mg | 25 % |
| Vitamin K | 32 Вµg | 27 % |
Source: https://www.foodiecrush.com/chicken-mole-enchiladas/
Also interesting about Chicken Mole Recipe Dona Maria:
What is chicken mole made of?
Mole sauces often call for two different kinds of Mexican chiles, as well as a sour component (like tomatillos), a sweet ingredient (like sugar, fruit, or chocolate), some sort of nut, and a thickening agent (like peanut butter, bread, or tortillas).
What is mole sauce made of?
Mole recipes often combine at least two kinds of chiles, a sour ingredient (such as tomatoes or tomatillos), a sweet component (such as dried fruits or sugar), a spicy ingredient (such as cumin), and a thickening (such as cornstarch or guar (bread, nuts or seeds). Once the paste has been made, it is combined with liquid, usually broth, and cooked over low heat until it has thickened.
3.Mole Poblano
Mole Poblano
Ingredients
- For the chicken:
- 1 Large chicken cut up in pieces
- About 8 cups of water
- 1 Small onion cut up in pieces
- 3 Garlic cloves
- Salt to taste
- For the Sauce:
- 6 Mulato peppers
- 4 Ancho peppers
- 6 Pasilla peppers
- 1 Tablespoon of reserved pepper seeds
- 6 Whole cloves
- 1/2 Teaspoon black peppercorn
- 1/4 Teaspoon coriander seeds
- 1/4 Teaspoonanises seeds
- 3/4 Cup sesame seeds
- 3/4 Inch of mexican cinnamon stick
- 1/2 Cup of raisins
- 1/3 Cup unskinned almonds
- 1/3 Cup peanuts
- 1 Corn tortilla
- 3 Small slices of french bread
- 1/3 Cup of raw pumpkin seeds
- 1/2 Small white onion sliced
- 2 Medium roasted tomatoes
- 3 Garlic gloves roasted
- 1/2 Large ripe dark-skinned plantain peeled thickly sliced
- 1 Tablet of Mexican drinking Chocolate* About 3.1 ounces.
- The reserved broth from the cooked chicken.
- 1/2 Cup of oil or lard to fry the ingredients
- Salt to taste
Instructions
- Cooking guidelines for the chicken:
- In a big pot, combine all the ingredients. heating to a boil Reduce heat, cover, and simmer for about 35 minutes, removing foam as needed, until chicken is barely cooked through. Place chicken in a bowl, cover, and refrigerate. Reserve broth in pot after straining.
- Regarding the Mole Sauce
- Prepare each component in accordance with the list. This action is crucial.
- the peppers must be ready. To flatten the dried peppers for an uniform toasting, be sure to clean them with a moist towel and, if feasible, chop them with kitchen shears.
- Prepare a big pot with water or chicken stock that is simmering so that you can soak all the ingredients after toasting or frying them. This will make them softer and simpler to ground.
- Several dry peppers at a time, toast them in a skillet on all sides while pressing down as you turn them, until the interior flesh turns tobacco brown. A few seconds will pass; be careful not to let them burn. Place the chocolate and peppers in the bowl of broth to soak. Continue toasting and adding the remaining peppers to the broth.
- Separately toast the sesame seeds, coriander seeds, anise seeds, and the pepper seeds that were saved. Place them aside for cooling.
- Grind the spices as finely as you can in an electric coffee/spice grinder. Cinnamon, cloves, peppercorns, and all the other toasted ingredients (apart from the sesame seeds). If you have a professional blender instead of a grinder, you can skip this step and put the spices and seeds on the saucepan with the other ingredients to be ground in the blender.
- To serve the mole, set aside 2 tablespoons of the sesame seeds. Grind the remaining sesame seeds as coarsely as you can. After that, add this concoction of herbs, seeds, and seasonings to the bowl containing the peppers.
- Now, add a small amount of the lard or vegetable oil to a skillet. Once heated, add each of the ingredients and fry them until golden brown, draining any excess fat as you go. For example, fry the raisins until they are plump, the almonds until well-browned, and the pumpkin seeds until they start to swell (take care, since they tend to explode and jump).
- The chicken stock will be added to the pot along with each item. While cooking the remaining ingredients, roast the tomatoes and garlic cloves. Place the onions in the bowl after browning them in the pan.
- Crisp up the bread and tortilla in hot oil. To avoid it being absorbed, especially by the tortilla and bread, only add a small amount of fat at a time.
- Add the plantain and cook for about 3 minutes, or until golden. Drain any extra fat using a slotted spoon, then transfer to a bowl. Use a ripe plantain, please.
- This is the bowl that was used to combine all of the cooked and toasted ingredients before they were ready to be blended. It will appear a little bit disorganized. Roughly crush the tortilla and bread, and chop the roasted tomatoes. The grinding procedure will become a little bit simpler as a result.
- Add the peeled garlic and 12 cup of the chicken stock to the blender jar. Once the spice mixture has been added gradually and has been thoroughly blended, add another 1/2 cup of broth and gradually process the fried components into a somewhat fine paste. Unless your blender engine is heating up or smoking, try to avoid adding extra liquid. Instead, release the blades frequently with a rubber spatula. Up until everything has been pureed, you will need to complete this step in two or three batches. The entire sauce is ground twice in my Vitamix. Pass the entire mixture through a sieve if the final product is still gritty.
- Reheat the sauce in a sizable saucepan over medium heat, scraping the pan's bottom frequently to prevent sticking. Use salt to season.
- Stir the mixture as it cooks for another 8 minutes, or until it becomes quite thick. Cook the mixture for about 25 minutes, stirring occasionally, until it is bubbling and splattering. Add more broth as needed to achieve the desired thickness. Oil pools should have started to surface by now.
- Add cooked chicken to hot mole; simmer for 10 minutes or until chicken is well warm. Put a piece of chicken on a warm dish to serve. Spoon on plenty of the mole sauce; sprinkle with sesame seeds. It is typically served in Mexico with a lot of warm tortillas, white rice, and peas.
- This mole can be made well ahead and the leftover sauce can be kept very successfully in the freezer for about six months. When reheated it will probably have to be diluted with more broth and freshly cooked chicken, or better yet used for chicken-filled enchiladas.
Notes
You can increase the chocolate to make it a little sweeter.
You could choose to sauté the dried peppers as some recipes recommend.
| Amount Per Serving | ||
|---|---|---|
| Calories | 559 | |
| % Daily Value* | ||
| Total Fat 39 g | 61 % | |
| Saturated Fat 8 g | 38 % | |
| Trans Fat 0 g | ||
| Cholesterol 94 mg | 31 % | |
| Sodium 1,089 mg | 45 % | |
| Total Carbohydrate 24 g | 8 % | |
| Dietary Fiber 6 g | 25 % | |
| Total Sugars 9 g | ||
| Includes 0 g Added Sugars | ||
| Protein 31 g | 61 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 164 mg | 16 % |
| Iron 4 mg | 24 % |
| Potassium 804 mg | 17 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * lupine Free * mollusk Free * alcohol Free * sulphite Free * kosher
| Fat | 39 g | 61 % |
|---|---|---|
| Saturated | 8 g | 38 % |
| Trans | 0 g | – |
| Monounsaturated | 18 g | – |
| Polyunsaturated | 11 g | – |
| Carbs | 24 g | 8 % |
| Fiber | 6 g | 25 % |
| Total Sugars | 9 g | – |
| Added Sugars | 0 g | – |
| Protein | 31 g | 61 % |
| Cholesterol | 94 mg | 31 % |
| Sodium | 1,089 mg | 45 % |
| Calcium | 164 mg | 16 % |
| Magnesium | 125 mg | 30 % |
| Potassium | 804 mg | 17 % |
| Iron | 4 mg | 24 % |
| Zinc | 3 mg | 30 % |
| Phosphorus | 385 mg | 55 % |
| Vitamin A | 144 Вµg | 16 % |
| Vitamin C | 87 mg | 97 % |
| Thiamin (B1) | 0 mg | 25 % |
| Riboflavin (B2) | 0 mg | 31 % |
| Niacin (B3) | 11 mg | 68 % |
| Vitamin B6 | 1 mg | 81 % |
| Folate (Equivalent) | 56 Вµg | 14 % |
| Folate (Food) | 54 Вµg | – |
| Vitamin B12 | 0 Вµg | 16 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 4 mg | 26 % |
| Vitamin K | 19 Вµg | 16 % |
Source: https://www.mexicoinmykitchen.com/how-to-make-mole-poblano/
Also interesting about Chicken Mole Recipe Dona Maria:
What do you eat chicken mole with?
Scroll down to discover how to prepare a vegan version of this recipe, then serve the Chicken Mole with Cilantro Lime Rice, pickled onions, crispy radish, and cilantro (or make the Mexican Slaw).
Is Chicken Mole good for you?
It’s excellent for your psyche.
Although high in calories, the sauce is loaded with health benefits. The Institute of Medicine notes that mole sauce is rich in several essential nutrients, including vitamins B and riboflavin, as well as phosphorus, iron, magnesium, calcium, zinc, and niacin.
4.Mole Verde
Mole Verde
Ingredients
- 2 pounds of pork country style ribs cut into ¾-inch pieces
- 1 Bay leaf
- 6 medium tomatillos husks removed
- 2/3 cups of pumpkin seeds shelled and toasted
- 1/2 cup of sesame seeds toasted
- 2-3 Serrano peppers
- 2 large garlic cloves
- 1/2 small white onion chopped
- 3 large romaine lettuce leaves chopped
- 2 Hierba Santa leaves chopped*
- A small bunch of cilantro
- 1 large squash or zucchini cubed
- 8 black peppercorns whole
- 6 spice clove whole
Instructions
- In a sizable casserole, combine the meat with the bay leaf. Add just enough water to just cover the mixture. Turn the heat to medium and cook with the lid on for about 30 minutes. The meat will begin to brown on its rendered fat as the water begins to diminish. A tender beef will be produced by the slow cooking technique. If your meat seems raw after this time, continue cooking and add a little more water as necessary.
- Tomatillos should be put in a pan with water, covered, and heated to a boil while the meat is cooking. Once it begins to boil, lower the heat to low and let it simmer for 6 to 8 minutes, or until the tomatillos are tender and pale green. o
- Put the cooked and drained tomatillos, 1 cup of water or chicken broth, pumpkin seeds, sesame seeds, garlic, onion, Hoja Santa leaves, cilantro leaves, seasonings, and Serrano peppers in a blender. The sauce should be very smooth after processing. You might need to blend things in batches depending on your blender.
- The meat in the casserole ought to be beginning to brown at this point. Over medium-high heat, pour the sauce over the meat and toss regularly to prevent the sauce from sticking to the bottom. When the sauce begins to boil, lower the heat to a low setting and simmer it gently for a while so that all the flavors may combine. As needed, add additional water and the cubed vegetables.
- For around 8 minutes, continue to boil the vegetables gently. Serve the dish warm with a generous serving of rice and corn tortillas for mopping up the sauce.
Notes
| Amount Per Serving | ||
|---|---|---|
| Calories | 460 | |
| % Daily Value* | ||
| Total Fat 31 g | 48 % | |
| Saturated Fat 6 g | 29 % | |
| Trans Fat 0 g | ||
| Cholesterol 112 mg | 37 % | |
| Sodium 104 mg | 4 % | |
| Total Carbohydrate 9 g | 3 % | |
| Dietary Fiber 4 g | 15 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 37 g | 74 % | |
| Vitamin D 1 Вµg | 7 % |
|---|---|
| Calcium 177 mg | 18 % |
| Iron 5 mg | 27 % |
| Potassium 895 mg | 19 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * low Sodium * sugar Conscious * keto Friendly * paleo * specific Carbs * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * lupine Free * mollusk Free * alcohol Free * no Oil Added * no Sugar Added * sulphite Free
| Fat | 31 g | 48 % |
|---|---|---|
| Saturated | 6 g | 29 % |
| Trans | 0 g | – |
| Monounsaturated | 9 g | – |
| Polyunsaturated | 7 g | – |
| Carbs | 9 g | 3 % |
| Fiber | 4 g | 15 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 37 g | 74 % |
| Cholesterol | 112 mg | 37 % |
| Sodium | 104 mg | 4 % |
| Calcium | 177 mg | 18 % |
| Magnesium | 176 mg | 42 % |
| Potassium | 895 mg | 19 % |
| Iron | 5 mg | 27 % |
| Zinc | 7 mg | 59 % |
| Phosphorus | 579 mg | 83 % |
| Vitamin A | 43 Вµg | 5 % |
| Vitamin C | 14 mg | 15 % |
| Thiamin (B1) | 1 mg | 62 % |
| Riboflavin (B2) | 0 mg | 38 % |
| Niacin (B3) | 7 mg | 43 % |
| Vitamin B6 | 1 mg | 81 % |
| Folate (Equivalent) | 40 Вµg | 10 % |
| Folate (Food) | 40 Вµg | – |
| Vitamin B12 | 2 Вµg | 63 % |
| Vitamin D | 1 Вµg | 7 % |
| Vitamin E | 1 mg | 7 % |
| Vitamin K | 26 Вµg | 22 % |
Source: https://www.mexicoinmykitchen.com/mole-verde/
Also interesting about Chicken Mole Recipe Dona Maria:
Does mole always have chocolate?
It’s a common misconception that all mole sauces are made with chocolate, but that’s not always the case. As you can see, there is more than one sort of mole sauce, and some of them may or may not include chocolate.
How do you thicken a mole?
The ideal consistency for mole sauce is somewhere between watery and thick like gravy. On the other hand, you may adjust the consistency to your liking. Add extra chicken broth if you’d like it thinner. Simmer it for a longer period of time until it thickens to your liking.
5.Chicken Mole Enchiladas
Chicken Mole Enchiladas
Ingredients
- 3 cups mole sauce
- 2 tablespoons cooking oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 can black beans drained
- 1 tablespoon cumin powder
- 1 teaspoon dry oregano
- 1/2 teaspoon salt
- 2 cups cooked and chopped chicken
- 1-1/2 cups grated Monterey Jack cheese
- 1 cup grated cheddar cheese
- 8 to rtillas flour, or corn
- 10 to rtillas
Instructions
- Turn the oven on to 350 degrees.
- In the bottom of a 9x13 inch baking dish, spread 1 cup of the mole sauce.
- In a big skillet over medium-high heat, warm the oil. When the onion is transparent, add it. Cook the garlic for 30 to 40 seconds after adding it.
- Add the black beans, cumin, oregano, and salt after taking the pan off the heat. Add the cooked chicken and toss to mix.
- Combine the Monterey Jack and cheddar cheeses in a medium bowl. The remaining cheese is combined with the chicken mixture, saving one cup of the cheese for later use. Toss to evenly combine.
- Each tortilla should have 1 to 2 teaspoons of mole sauce spread across one side. Each tortilla should have 1/2 cup of the chicken mixture in the center. Place the seam side down in the casserole dish after rolling up. Continue with the remaining tortillas.
- The remaining mole sauce should be poured over the enchiladas before adding cheese.
- When the oven is ready, put the casserole dish inside and bake for 30 minutes, or until the cheese is bubbling on top.
Nutrition Facts
10 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 382 | |
| % Daily Value* | ||
| Total Fat 20 g | 30 % | |
| Saturated Fat 8 g | 41 % | |
| Trans Fat 0 g | ||
| Cholesterol 52 mg | 17 % | |
| Sodium 425 mg | 18 % | |
| Total Carbohydrate 35 g | 12 % | |
| Dietary Fiber 6 g | 26 % | |
| Total Sugars 6 g | ||
| Includes – Added Sugars | ||
| Protein 20 g | 40 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 287 mg | 29 % |
| Iron 2 mg | 14 % |
| Potassium 510 mg | 11 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * mediterranean * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 20 g | 30 % |
|---|---|---|
| Saturated | 8 g | 41 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 35 g | 12 % |
| Fiber | 6 g | 26 % |
| Total Sugars | 6 g | – |
| Added Sugars | – | – |
| Protein | 20 g | 40 % |
| Cholesterol | 52 mg | 17 % |
| Sodium | 425 mg | 18 % |
| Calcium | 287 mg | 29 % |
| Magnesium | 81 mg | 19 % |
| Potassium | 510 mg | 11 % |
| Iron | 2 mg | 14 % |
| Zinc | 2 mg | 22 % |
| Phosphorus | 394 mg | 56 % |
| Vitamin A | 93 Вµg | 10 % |
| Vitamin C | 8 mg | 9 % |
| Thiamin (B1) | 0 mg | 20 % |
| Riboflavin (B2) | 0 mg | 22 % |
| Niacin (B3) | 4 mg | 25 % |
| Vitamin B6 | 0 mg | 23 % |
| Folate (Equivalent) | 73 Вµg | 18 % |
| Folate (Food) | 73 Вµg | – |
| Vitamin B12 | 0 Вµg | 15 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 1 mg | 8 % |
| Vitamin K | 5 Вµg | 4 % |
Source: https://savorthebest.com/chicken-mole-enchiladas/
Also interesting about Chicken Mole Recipe Dona Maria:
What does Chicken Mole taste like?
It all starts with chicken, then various chiles, nuts, seeds, spices, dried fruit, and chocolate go in until the mole sauce is complete. The flavor has hints of spice and bittersweetness, along with an earthy undertone.
What meat goes with mole?
Pollo en mole, which literally means “chicken in mole,” is a meal that often has mole and chicken. Enmoladas, which are enchiladas made with mole rather than salsa, are also included in the dish.
