Mole Enchiladas
120 mins (prep 45, cooking 75)
31 ingredients
6 servings
From the Border Cookbook, posted for ZWT 3, Mexico. Chicken may be used in place of the turkey in this dish. This has a lot of steps, but the mole sauce is mild and flavorful. I used canned, diced tomatoes when I made this. The recipe makes enough sauce for an extra batch of enchiladas.

Categories:  north-american , poultry , main-dish , mexican , meat , <-4-hours , time-to-make ,
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Serving Size (197.82 g)
Servings 6
Amount per Serving
Calories 246.04 Calories from Fat 177.03
% Daily Value *
Total Fat 19.67g 181.54%
Saturated Fat 3.09g 92.6%
Trans Fat 0.01g %
Cholesterol 4.8mg 9.6%
Sodium 433.21mg 108.3%
Total Carbohydrate 12.83g 25.67%
Dietary Fiber 3.18 g 76.21%
Sugars 2.68 g %
Protein 7.19g 86.23%
Vitamin A 15.03IU% Vitamin C 1.45mg%
Calcium 183.16mg% Iron 3.25mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried red chilies, chipotle chile, cumin seed, chopped pecans, small, medium onion, corn tortilla, unsweetened chocolate, mexican chocolate, shredded cooked turkey, minced onion, crumbled queso fresco