25-Min Mole Enchiladas with Crispy Kale
Jarred mole transforms shredded rotisserie chicken into restaurant-quality enchiladas in one pan. Topped with crispy kale and black beans for a complete, viral-worthy plate.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 cup jarred mole sauce
- 4 count flour tortillas (6-inch)
- 1 can (15 oz) black beans (canned, drained)
- 4 cups kale, chopped into 1-inch pieces
- ½ count lime
- ½ cup queso fresco, crumbled
- 2 tbsp neutral cooking oil
Instructions
- 1
Heat oven to 400°F. Mix shredded chicken with 0.5 cup mole sauce in a bowl until evenly coated.
- 2
Spread remaining 0.5 cup mole sauce across the bottom of a 9x13-inch baking dish in a thin layer.
- 3
Warm each tortilla briefly over a flame or skillet, then fill with chicken. Roll tightly and arrange seam-side down in the baking dish.
- 4
While enchiladas bake, toss kale with oil and salt. Spread on a separate sheet pan and roast until edges crisp, about 8 minutes.
- 5
Bake enchiladas until edges bubble slightly, about 10 minutes. Heat black beans in a small skillet until steaming.
- 6
Plate enchiladas with crispy kale, warm black beans, queso fresco, and a lime wedge on the side.
Tools you’ll need
- 9x13-inch baking dish
- sheet pan
- small skillet
- mixing bowl
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