Ingredients
- 2 cups cooked chicken thighs, shredded
- 2-12oz cartons La Preferida Mole Sauce (divided)
- ½ cup sour cream
- 8 corn tortillas (2 per person)
- 1 cup shredded cheese, divided
- ½ small onion, diced small
- 1 Tbsp minced garlic
- 1-4oz can La Preferida Diced Green Chiles
- Olive oil, for sautéing
- Green onions, for garnish
Method
- In a saucepan, mix 1 box of La Preferida mole with ½ cup sour cream.
Stir over low heat until smooth and fully combined. Keep warm. - Drizzle olive oil in a skillet and sauté the onion over medium heat until translucent.
Add 1 Tbsp minced garlic and cook about 30 seconds, until fragrant. - Add the pre-cooked chicken thighs to the skillet along with 1 can of diced green chilis and ½ box of mole sauce.
Stir on low heat until the chicken is evenly coated and the mixture is hot and combined. - Remove from heat and stir in ½ cup shredded cheese (reserve the rest for topping).
- Warm the 8 corn tortillas in the microwave for 20–30 seconds so they’re soft and easy to roll.
- Place a small amount of the chicken filling in the center of each tortilla.
Roll tightly and place seam side down in a greased baking dish.
Repeat with all 8 tortillas. - Pour the warm mole–sour cream sauce evenly over the enchiladas.
Sprinkle with the remaining ½ cup shredded cheese. - Bake at 375°F (190°C) for 15–20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped green onions.
Chef’s Tip: Top your enchiladas just like loaded nachos! Add your favorites such as diced tomato, cilantro, sliced olives, jalapeño, or a dollop of sour cream for extra color and flavor.
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