20-Minute Mole Enchiladas with Kale & Beans
Jarred mole sauce transforms corn tortillas and rotisserie chicken into a restaurant-worthy dinner in one skillet. Serve with a quick kale salad and warm black beans for a complete, vibrant plate.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 4 each corn tortillas
- 1 cup jarred mole sauce
- 1.5 cups rotisserie chicken, shredded
- 3 cups fresh kale, chopped
- 1 can (15 oz) canned black beans, drained
- 1 each lime
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Warm tortillas in the pan, 30 seconds per side, then set aside.
- 2
Pour mole sauce into the same skillet. Add shredded chicken and stir until coated and warm, about 2 minutes.
- 3
Dip each tortilla into the mole mixture, fill with a spoonful of chicken, roll tight, and arrange seam-side down in the skillet.
- 4
Pour remaining mole over the enchiladas. Cover and simmer 3 minutes until heated through.
- 5
Toss kale with 1 tbsp oil, salt, pepper, and half the lime juice (squeezed). Warm black beans in a small pot.
- 6
Plate enchiladas with kale salad and black beans on the side. Squeeze remaining lime over the top.
Tools you’ll need
- large skillet (12-inch)
- small pot
- cutting board
- knife
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