Mole Chicken Enchiladas
Rotisserie chicken wrapped in corn tortillas and bathed in rich jarred mole sauce, baked until bubbly. Real mole depth in 20 minutes—no slow-simmering required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 445
- Protein
- 32g
Ingredients
- 2 cups rotisserie chicken, shredded
- 1.5 cups jarred mole sauce
- 8 count corn tortillas (6-inch)
- 1 cup shredded Oaxaca or mozzarella cheese
- ¼ cup Mexican crema or sour cream
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Preheat oven to 350°F. Pour half the mole sauce into the bottom of a 9×13-inch baking dish.
- 2
Warm tortillas in a dry skillet over medium heat, 30 seconds per side, to make them pliable.
- 3
Fill each tortilla with 2-3 tbsp shredded chicken, roll tightly, and place seam-side down in the dish.
- 4
Pour remaining mole sauce over the rolled enchiladas, then scatter cheese on top.
- 5
Bake until cheese bubbles and edges brown slightly, about 12 minutes.
- 6
Drizzle crema over the top, scatter cilantro, and serve hot.
Tools you’ll need
- 9×13-inch baking dish
- 12-inch skillet
- oven
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