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Chicken enchiladas with easy mole sauce

Julia
  • 65 minutes
  • Serves 4

INGREDIENTS

8

flour tortillas (8-inch diameter)

1 1/2 lb

cooked chicken (shredded)

1 cup

corn

2 cups

Mexican blend cheese (shredded)

4

roma tomatoes (de-seeded and chopped)

1

sweet onion (chopped)

5

garlic cloves (chopped)

2

chipotle peppers in adobo (chopped)

2 oz

semi-sweet chocolate chips

1 1/2 cups

vegetable broth or water

1 tsp

salt

1/2 tsp

pepper

1/4 tsp

cinnamon

1/4 tsp

oregano

1/4 tsp

cumin