Oaxaca Chicken Enchiladas
Rotisserie chicken wrapped in soft corn tortillas and smothered in a rich mole negro sauce — the weeknight shortcut to authentic Oaxacan flavor. Baked until bubbling, topped with crema and sesame seeds.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
- 2 cups rotisserie chicken, shredded
- 1.5 cups jarred mole negro sauce
- 8 tortillas corn tortillas
- ½ cup Mexican crema or sour cream
- 1 cup sharp cheddar, shredded
- 2 tbsp white sesame seeds
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat oven to 375°F. Warm the mole sauce in a small skillet over medium heat, stirring occasionally, until fragrant and loose, ~2 minutes.
- 2
Toss the shredded chicken with 0.5 cup of the warm mole sauce until evenly coated.
- 3
Spread a thin layer of mole on the bottom of a 9×13-inch baking dish. Warm each tortilla briefly over a gas flame or in a dry skillet until pliable, ~15 seconds per side.
- 4
Fill each tortilla with 3 tbsp chicken mixture, roll tightly, and lay seam-side down in the dish. Repeat until all 8 are filled.
- 5
Pour the remaining mole sauce over the enchiladas. Drizzle crema across the top, then scatter cheddar and sesame seeds evenly.
- 6
Bake until the sauce bubbles at the edges and cheese melts, ~10 minutes. Garnish with cilantro and serve hot.
Tools you’ll need
- 9×13-inch baking dish
- small skillet
- wooden spoon
- oven
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