Chicken Mole Enchiladas Supreme

Cheesy chicken, lettuce and tomatoes create distinctive Mexican enchiladas in 15 minutes – made using Progresso® reduced-sodium chicken broth

Chicken Mole Enchiladas Supreme

BettyCrockerRecipe by BettyCrocker

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5 minutes

15 minutes

6 servings

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    Ingredients

    • 2 tablespoons mole sauce (from 8.25-oz. jar), stirred
    • 1 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
    • 2 cups chopped deli rotisserie chicken (from 2-lb chicken)
    • 6  low-carb flour tortillas (6 inch)
    • 3 cups shredded lettuce
    • 1 1/2 cups refrigerated prechopped tomato
    • 1/4 cup crumbled queso fresco cheese (1 oz)
    • 6 medium green onions, chopped (6 tablespoons)

    Directions

    1. 1Heat 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.
    2. 2Meanwhile, 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.
    3. 3Spray 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.
    4. 4Bake uncovered 9 to 10 minutes or until thoroughly heated.
    5. 5Place 1 enchilada on each serving plate; top with lettuce, tomato, cheese and onions.

    Categories: Main Dishes, Chicken

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