Today I am cooking at home and making cheesy chicken molé enchiladas baked in the oven. This is one of my family's favorite dishes when I have leftover molé sauce.
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0:00 Intro
1:37 Baking The Chicken
2:24 Easy Molé Sauce
6:10 Prep The Corn Tortillas
6:30 Prep The Filling
7:50 Time To Assemble
10:35 Bake And Serve
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⭐️ MOLÉ SAUCE RECIPE
https://youtu.be/TFGzGFVfYWs
⭐️ DONA MARIA MOLE SAUCE
https://youtu.be/fGtUXI5y8xM
⭐️ RED CALDERO POT Used in the video
https://amzn.to/3hIfHcj
INGREDIENTS
1 lb (454 g) cooked chicken
3 1/2 cups (828 ml) molé sauce (see recipe link above)
12 oz (340 g) shredded cheese of choice
14 corn tortillas
cooking oil for corn tortillas
9 x 13" baking dish
**Bake @ 375 F / 190 C for 30 to 35 minutes
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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EASY Molé Sauce Chicken Enchiladas
How To Make Baked Chicken Enchiladas
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