Chicken Mole Enchiladas Supreme

Cheesy chicken, lettuce and tomatoes create distinctive Mexican enchiladas in 15 minutes – made using Progresso® reduced-sodium chicken broth.

  • Prep Time 5 min
  • Total Time 15 min
  • Servings 6

2
tablespoons mole sauce (from 8.25-oz jar), stirred
1
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2
cups chopped deli rotisserie chicken (from 2-lb chicken)
6
low-carb flour tortillas (6 inch)
3
cups shredded lettuce
1
1/2 cups refrigerated prechopped tomato
1/4 cup crumbled queso fresco cheese (1 oz)
6
medium green onions, chopped (6 tablespoons)

  • 1 Heat oven to 425°F. Place mole sauce in medium saucepan. Gradually add broth, stirring with wire whisk until smooth. Cook over medium-high heat, stirring often, until thoroughly heated.
  • 2 Meanwhile, place chicken in small microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 1 to 2 minutes or until thoroughly heated.
  • 3 Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spoon 1/3 cup chicken down center of each tortilla. Spoon 1 tablespoon sauce over chicken on each tortilla; fold 2 sides toward center. Place enchiladas, seam sides down, in baking dish. Pour remaining sauce over enchiladas.
  • 4 Bake uncovered 9 to 10 minutes or until thoroughly heated.
  • 5 Place 1 enchilada on each serving plate; top with lettuce, tomato, cheese and onions.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
,
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Sodium
440mg
440%;
Total Carbohydrate
20g
20%
(Dietary Fiber
10g
10%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1/2 Vegetable; 2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.