20-Minute Chicken Enchiladas with Mole
Tender shredded chicken wrapped in warm tortillas and drizzled with rich, complex mole sauce—served alongside crisp lettuce, pickled onions, and fresh lime. Restaurant-quality flavors in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 cups rotisserie chicken, shredded
- 1.5 cups jarred mole sauce
- 6 count corn tortillas
- ¾ cup refried beans, warmed
- ½ count red onion, thinly sliced
- 2 tbsp white vinegar
- 1 batch shredded lettuce, cucumber slices, lime wedges for serving
Instructions
- 1
Toss red onion slices with vinegar, salt, and pepper. Set aside to quick-pickle while you cook.
- 2
Warm mole sauce in a 10-inch skillet over medium heat, stirring occasionally, until it shimmers, ~3 minutes.
- 3
Stir shredded chicken into the mole until fully coated. Taste and adjust salt if needed.
- 4
Dip each tortilla into the warm mole-chicken mixture to coat, then place on a plate.
- 5
Fill each tortilla with a spoonful of mole-chicken, roll tightly, and arrange seam-side down on the plate.
- 6
Spoon remaining mole sauce over the enchiladas. Serve immediately with pickled onions, lettuce, cucumber, lime, and warm beans on the side.
Tools you’ll need
- 10-inch skillet
- cutting board
- knife
- small bowl for pickling
- wooden spoon
- serving plate
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