Quick Oaxacan Chicken Enchiladas
Rotisserie chicken meets mole-inspired enchiladas in one skillet—rich, warming, and finished in under 30 minutes. No slow simmering required.
- Total time
- 28 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 2 cups rotisserie chicken, shredded
- 1.5 cups jarred mole sauce
- 8 count corn tortillas (6-inch)
- ½ count white onion, sliced thin
- 1.5 cups shredded Oaxaca or mozzarella cheese
- ½ cup chicken broth
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- 1
Heat mole in a 12-inch skillet over medium until it thins slightly, about 2 minutes.
- 2
Toss shredded chicken with 0.5 cup of the mole and a pinch of salt until coated.
- 3
Dip each tortilla into the remaining mole, then fill with chicken and a pinch of onion and cheese.
- 4
Roll tightly and arrange seam-side down in the skillet, overlapping slightly if needed.
- 5
Stir broth into any remaining mole and pour over the enchiladas. Sprinkle cheese on top.
- 6
Cover and simmer for 10 minutes until sauce bubbles gently and cheese melts.
- 7
Scatter cilantro over top and serve straight from the skillet.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
