Cheesy Chicken Mole Enchiladas

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender shredded chicken rolled in corn tortillas, smothered in rich mole sauce and melted cheese, baked until golden and bubbly. This Mexican recipe, ready in about 50 minutes, pairs chicken, mole sauce, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 6 Mexican cuisine 550 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs, cooked and shredded chicken
1.5 cups mole sauce
12 corn tortillas
2 cups, shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup, chopped cilantro
2 tbsp vegetable oil

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 375°F. Heat 2 tbsp vegetable oil in a small skillet over medium heat. Dip each of the 12 corn tortillas in the hot oil for 10 seconds per side to soften, then lay flat on a plate.
Step 2: Spread 1/2 cup mole sauce in the bottom of a 9x13 inch baking dish. Layer 6 softened tortillas on the bottom, then spread 1.5 lbs shredded chicken evenly over the tortillas. Sprinkle 1 cup shredded Monterey Jack cheese over the chicken.
Step 3: Roll each of the remaining 6 softened tortillas around a small amount of chicken and cheese, then place seam-side down in the baking dish. Pour the remaining 1 cup mole sauce over the top, then sprinkle with 1 cup shredded Monterey Jack cheese.
Step 4: Bake for 25 minutes until cheese is melted and bubbly. Let rest 5 minutes, then top with 1/4 cup chopped cilantro and 1/2 cup sour cream before serving.