Chicken Mole Enchiladas

A comforting and flavorful dish of enchiladas filled with tender chicken and enriched with creamy mole sauce, perfect for busy families and gatherings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

Filling Ingredients

2 cups cooked chicken, shredded Use freshly shredded chicken for best flavor.
1 cup mole sauce Store-bought or homemade.
1 medium onion, chopped Adds savory flavor.
2 cloves garlic, minced Enhances flavor profile.

Assembly Ingredients

8 pieces tortillas Warm tortillas until pliable.
1 cup cheese, shredded Choose your preference for melting.
to taste toppings like sour cream and cilantro For freshness and garnish.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a skillet, sauté onions and garlic until translucent.
Add cooked chicken and mole sauce, stirring until well combined.
Warm the tortillas in a separate pan until pliable.

Assembly

Fill each tortilla with the chicken mixture and roll tightly.
Place the enchiladas seam-side down in a casserole dish.
Top with cheese and additional mole sauce.

Baking

Bake in the oven for about 20 minutes, until cheese is bubbly.
Allow to cool slightly before serving.

Notes

Can be meal prepped and assembled ahead of time. Store in the refrigerator before baking. Freeze for up to three months.