Quick Mole Enchiladas with Chicken
Creamy, aromatic mole sauce coats tender chicken enchiladas in under 20 minutes using jarred mole paste as the base. Rich, chocolatey, and deeply satisfying — the shortcut that tastes like you spent hours.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 cups rotisserie chicken, shredded
- 8 count corn tortillas
- 1.5 cups jarred mole sauce
- ½ cup chicken broth
- ¾ cup queso fresco or cotija cheese, crumbled
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Preheat oven to 375°F. Stir mole sauce and broth together in a bowl until smooth.
- 2
Warm tortillas in a dry skillet over medium heat, 15 seconds per side, until pliable.
- 3
Spread 1/4 cup mole mixture on the bottom of a 9x13-inch baking dish.
- 4
Fill each tortilla with 1/4 cup shredded chicken, roll tightly, and lay seam-side down in the baking dish.
- 5
Pour remaining mole mixture over the enchiladas. Scatter cheese on top.
- 6
Bake 8–10 minutes until sauce bubbles at the edges. Garnish with cilantro and serve hot.
Tools you’ll need
- 9x13-inch baking dish
- 12-inch skillet
- mixing bowl
- spoon
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