Chicken Mole Enchiladas
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 25 min
- Cost
- $17.00
- Nutrition
- 730 cal · 38g protein
- make-ahead
- high-protein
🍳 3 pans · Picky-eater safe bet: a plain tortilla
Chicken Mole Enchiladas is a Mexican weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $17 in groceries. You'll need 3 pans, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Dairy · Peanuts · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 9x13 baking dishDon't have one? Amazon →
- Heavy-duty foilDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 count rotisserie chicken
- ½ jar mole paste
- 2½ cups low-sodium chicken broth
- 12 count corn tortillas
- 5 oz queso fresco
- ½ count white onion
- 1 tbsp sesame seeds
- ½ cup sour cream
- 2 tbsp vegetable oil
Steps
- Heat oven to 375°F. Whisk the mole paste with warm broth in a saucepan over medium heat until smooth, then simmer 5 minutes until it coats a spoon.
- Shred about 3 cups of chicken and toss with 1/2 cup of the mole.
- Briefly warm tortillas in a lightly oiled skillet to make them pliable. Dip each in mole, fill with chicken, roll and place seam-side down in a 9x13 dish.
- Pour the remaining mole over the top, cover with foil and bake 15 minutes, until the filling is heated through to 165°F.
- Finish with crumbled queso fresco, sour cream, sliced onion and sesame seeds.
- Picky eaters can have plain shredded chicken in warm tortillas with a little queso fresco, sauce on the side.
- Make ahead: assemble the enchiladas and sauce them up to a day ahead, cover and chill, then bake 20 minutes.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 56 g
- Fiber
- 5 g
- Sugar
- 5 g
- Fat
- 40 g
- Saturated fat
- 16 g
- Sodium
- 1,300 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop