Mexican food from Puebla, Oaxaca, and Mexico City is rich in fresh produce and lean proteins, making it very healthful. Unfortunately, Mexican food brought thousands of calories of cheese, sour cream, and oily sauces north.
These enchiladas are easier to cook, tastier, and 30% less calorie-dense than most restaurants' Americanized versions.
INGREDIENTS8-ounce mole negro sauce
About 2 cups low-sodium chicken broth
4-cup shredded cooked chicken (rotisserie chicken works great)
8 corn tortillas
1/2 cup crumbled queso fresco or feta
Thinly slice 1/2 red onion into rings.
Combine the mole and enough broth to dilute it to ranch dressing consistency in a medium saucepan (bottled moles vary in concentration).
Simmer for 10–15 minutes, adding broth as needed.
Cook the chicken for a minute in the microwave at 50% power.
Toss the chicken with a couple tablespoons of mole to coat it thinly.
Heat a big cast-iron skillet or sauté pan on medium.
When hot, toast tortillas separately until pliable and lightly browned.
Put a scoop of chicken in the center of each tortilla and roll like a burrito.
Add a couple tablespoons of mole sauce, cheese, and onion rings.
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