CHICKEN MOLE ENCHILADAS SUPREME
Cheesy chicken, lettuce and tomatoes create distinctive Mexican enchiladas in 15 minutes - made using Progresso® reduced-sodium chicken broth.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Place mole sauce in medium saucepan. Gradually add broth, stirring with wire whisk until smooth. Cook over medium-high heat, stirring often, until thoroughly heated.
- Meanwhile, place chicken in small microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 1 to 2 minutes or until thoroughly heated.
- Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spoon 1/3 cup chicken down center of each tortilla. Spoon 1 tablespoon sauce over chicken on each tortilla; fold 2 sides toward center. Place enchiladas, seam sides down, in baking dish. Pour remaining sauce over enchiladas.
- Bake uncovered 9 to 10 minutes or until thoroughly heated.
- Place 1 enchilada on each serving plate; top with lettuce, tomato, cheese and onions.
Nutrition Facts : Calories 200, Carbohydrate 20 g, Fat 1/2, Fiber 10 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
