Mole Enchiladas with Soy Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 jar of Dona Maria Mole Sauce 1 C water6 Mission 8" flour tortillas1.5 C Cottage Cheese, 1% Milkfat1 C Mexican Blend Cheese24 pieces Morningstar Farms Chicken Strips meal starters1/2 C chopped scallions
Preheat oven to 400 degrees.
Pour the jar of mole sauce into a saucepan and whisk with the water. Add Splenda to sweeten to taste (or sugar if you don't mind the additional calories). Set aside.
Defrost the fake chicken either with some water in a skillet, or in the microwave (cover, use 1 T water and medium-high heat).
In a large mixing bowl, mix the cottage cheese, 3/4 C of the Mexican cheese, the chicken and most of the scallions. Reserve some scallions for sprinkling on top with the reserved cheese.
Get a 9x13 glass dish and pour about a 1/2 C of the mole sauce into it. Assemble the enchiladas by using 1/6 of the filling mix in each tortilla, and line them up in the pan. Make sure to use the mole on the bottom of the pan to moisten between the tortillas so they don't stick when baking.
Pour the rest of the mole sauce on top of the enchiladas and make sure all parts of them are wet by pushing them down into sauce.
Top with the reserved cheese and scallions, bake for 20 minutes or until the cheese on top is somewhat crisp and the mole sauce on the bottom is bubbling.
Let rest for at least 5-10 minutes and serve.
Serving Size: Serves 3 (2 enchiladas each)
Number of Servings: 3
Recipe submitted by SparkPeople user SSAPIENZA.
Pour the jar of mole sauce into a saucepan and whisk with the water. Add Splenda to sweeten to taste (or sugar if you don't mind the additional calories). Set aside.
Defrost the fake chicken either with some water in a skillet, or in the microwave (cover, use 1 T water and medium-high heat).
In a large mixing bowl, mix the cottage cheese, 3/4 C of the Mexican cheese, the chicken and most of the scallions. Reserve some scallions for sprinkling on top with the reserved cheese.
Get a 9x13 glass dish and pour about a 1/2 C of the mole sauce into it. Assemble the enchiladas by using 1/6 of the filling mix in each tortilla, and line them up in the pan. Make sure to use the mole on the bottom of the pan to moisten between the tortillas so they don't stick when baking.
Pour the rest of the mole sauce on top of the enchiladas and make sure all parts of them are wet by pushing them down into sauce.
Top with the reserved cheese and scallions, bake for 20 minutes or until the cheese on top is somewhat crisp and the mole sauce on the bottom is bubbling.
Let rest for at least 5-10 minutes and serve.
Serving Size: Serves 3 (2 enchiladas each)
Number of Servings: 3
Recipe submitted by SparkPeople user SSAPIENZA.
Nutritional Info Amount Per Serving
- Calories: 759.0
- Total Fat: 30.7 g
- Cholesterol: 37.8 mg
- Sodium: 2,036.7 mg
- Total Carbs: 73.2 g
- Dietary Fiber: 3.1 g
- Protein: 48.4 g
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