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Chicken Mole Enchiladas Supreme
Chicken Mole Enchiladas Supreme
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Prep Time:
5 minutes
Total Time:
15 minutes
Quick and easy Mexican enchiladas made with cheesy chicken, lettuce, and tomatoes, using Progresso® reduced-sodium chicken broth. Ready in just 15 minutes!
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)
Instructions:
  • Preheat oven to 425°F. In a medium saucepan, combine mole sauce and gradually stir in broth using a wire whisk until smooth. Cook over medium-high heat, stirring frequently, until hot throughout.
  • Place the chicken in a small microwave-safe bowl and cover it with plastic wrap, leaving a small opening to vent steam. Microwave on High for 1 to 2 minutes until heated through.
  • Prepare the baking dish by spraying it with cooking spray. Divide 1/3 cup of chicken down the center of each tortilla. Top the chicken with 1 tablespoon of sauce on each tortilla, then fold the sides toward the center. Arrange the enchiladas, seam sides down, in the baking dish and pour the remaining sauce over them.
  • Bake without a cover for 9 to 10 minutes, or until heated through.
  • Lay one enchilada on each plate and generously pile on lettuce, tomato, cheese, and onions.

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