Cheesy Chicken Mole Enchiladas
Tender shredded chicken rolled in corn tortillas, smothered in rich mole sauce and melted cheese, baked until golden and bubbly. This mexican ready in about 50 minutes pairs cooked and shredded 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheesy Chicken Mole Enchiladas take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheesy Chicken Mole Enchiladas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked and shredded chicken from drying out.
Can I substitute ingredients in Cheesy Chicken Mole Enchiladas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheesy Chicken Mole Enchiladas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cheesy Chicken Mole Enchiladas?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
