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-inspired 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.
