Quick Mole Chicken Enchiladas with Fresh Fruit
Rotisserie chicken wrapped in corn tortillas and smothered in a fast mole-inspired sauce made from jarred mole paste. Served with fresh orange juice and chopped fruit for a bright, authentic Oaxacan-style plate.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- 6 count corn tortillas
- ½ cup jarred mole paste
- 1 cup chicken broth
- ¼ count white onion, diced
- ½ cup crumbly cheese (queso fresco or cotija)
- 2 cups fresh fruit (pineapple, papaya, orange segments), chopped
Instructions
- 1
Preheat oven to 375°F. Warm tortillas in a dry skillet over medium heat, 30 seconds per side, until pliable.
- 2
Whisk mole paste with chicken broth in a small bowl until smooth. Stir in diced onion.
- 3
Spread a thin layer of mole sauce on the bottom of a 9×13 baking dish. Dip each tortilla in sauce, fill with shredded chicken, roll, and arrange seam-side down.
- 4
Pour remaining mole sauce evenly over rolled tortillas. Sprinkle crumbly cheese on top.
- 5
Bake uncovered until sauce bubbles at edges and cheese softens, about 12 minutes.
- 6
Serve hot with fresh chopped fruit and orange juice alongside.
Tools you’ll need
- 12-inch skillet
- 9×13 baking dish
- small bowl
- whisk
- oven
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