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Chicken Mole Enchiladas Supreme

  • Prep 5 min
  • Total 15 min
  • Servings 6

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

Ingredients

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)

Steps

Hide Images
  • 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 Facts

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

© 2017 ®/TM General Mills All Rights Reserved

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