Genuine Mexican food — the manner in which it's cooked in places like Puebla, Oaxaca, and Mexico City — can be extraordinarily solid toll, dependent for all intents and purposes on lots of new produce and lean proteins. Issue is, when Mexican food moved north, it got large number of calories of cheddar, sharp cream, and slick sauces on the outing. These enchiladas are not just simpler to make than the Enfranchised forms served in many eateries, but on the other hand they're more delicious and contain only 30% of the calories.
Nourishment: 410 calories, 15 g fat (3.5 g soaked), 430 mg sodium
SERVES 4
YOU'LL NEED
1 container (8 oz) mole negro sauce
Around 2 cups low-sodium chicken stock
4 cups destroyed cooked chicken (locally acquired rotisserie chicken functions admirably)
8 corn tortillas
1⁄2 cup disintegrated queso fresco or feta
1⁄2 red onion, cut into slight rings
Instructions to MAKE IT
In a medium pan, join the mole and enough stock to thin it out to the consistency of farm dressing (packaged moles shift in fixation).
Stew for 10 to 15 minutes, adding more stock as you want it.
Heat the chicken in the microwave on half power for about a moment.
Add a couple of tablespoons of the mole, and throw to cover the chicken with a dainty layer of the sauce uniformly.
Heat a huge cast-iron skillet or sauté dish over medium intensity.
When hot, toast the tortillas exclusively until malleable and gently carmelized on a superficial level.
Quickly place a scoop of the chicken in the focal point of every tortilla and roll like a burrito (they ought to be very much filled yet not spilling over with chicken).
Serve finished off with a couple of tablespoons of mole sauce, a sprinkle of cheddar, and onion rings.
Eat This Tip
Mole Negro
Mexican mole is one of the world's generally delectable and nuanced sauces, produced using up to 35 fixings, including chiles, nuts, flavors, and chocolate. Making mole without any preparation is an entire day try held for extraordinary events in Mexico; fortunately, extraordinary packaged mole is sold all around the country. Save a couple of containers close by for moment enchiladas, to punch up the flavor in your next cluster of tacos, or to do as the Mexicans do and serve just with cooked chicken or turkey. The most famous assortment is made by Doña Maria and is accessible in the ethnic segments of significant stores or on Amazon.
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chicken , easy healthy dinner recipes , easy recipes ,
healthy chicken recipes