Get ready to transport your taste buds to the vibrant streets of Mexico with these irresistible Chicken Enchiladas in Easy Mole Sauce! If you've ever thought authentic Mexican cuisine was too complicated to make at home, prepare to have your mind blown. This recipe is about to become your new secret weapon in the kitchen - delivering restaurant-quality flavor with minimal effort and maximum deliciousness. Whether you're a seasoned home cook or a culinary novice, these enchiladas will make you feel like a Mexican cuisine master in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mole sauce
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- In a large mixing bowl, combine the shredded chicken with 1/2 cup of mole sauce. Mix thoroughly to ensure the chicken is evenly coated.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable. This prevents cracking when rolling.
- Place a portion of the mole-coated chicken in the center of each tortilla. Sprinkle a small amount of shredded cheese over the chicken.
- Roll each tortilla tightly and place seam-side down in the prepared baking dish, creating a neat row of enchiladas.
- Pour the remaining mole sauce evenly over the top of the enchiladas, ensuring complete coverage.
- Sprinkle the remaining shredded cheese over the sauced enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly crispy.
- Remove from oven and let rest for 5 minutes to allow the sauce to set.
- Garnish with fresh chopped cilantro and a dollop of sour cream before serving.
- Serve hot and enjoy your easy chicken mole enchiladas!
Tips
- For the most tender and flavorful chicken, use leftover roasted or rotisserie chicken if possible.
- Warm tortillas are key to preventing cracking - microwave them wrapped in a damp paper towel for 30 seconds.
- If you don't have pre-made mole sauce, many grocery stores sell quality jarred versions in the international aisle.
- For extra richness, mix a little sour cream into the mole sauce before coating the chicken.
- Don't overcrowd the baking dish - leave a little space between enchiladas for even heating.
- Let the enchiladas rest for 5 minutes after baking to allow the sauce to set and make serving easier.
- Customize your toppings with additional garnishes like sliced jalapeños, diced onions, or a squeeze of fresh lime.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 90mg
