Chicken Mole Enchilada Recipe — Eat This Not That
Our chicken mole enchilada recipe adds some authentic spice to your life for a lower-calorie, tasty verison of the classic Mexican dish.
Ingredients
- 1 bottle (8 oz) mole negro sauce
- About 2 cups low-sodium chicken broth
- 4 cups shredded cooked chicken (store-bought rotisserie chicken works well)
- 8 corn tortillas
- 1⁄2 cup crumbled queso fresco or feta
- 1⁄2 red onion
- sliced into thin rings
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