Chicken Mole Enchiladas
These chicken mole enchiladas are packed with seasoned chicken, black beans, and cheese. A rich, decadent mole sauce smothers them and gives the enchiladas a fantastic flavor.
Servings: 10 enchiladas
Ingredients
- 3 cups mole sauce
- 2 tablespoons vegetable oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 (15 ounce) can canned black beans drained
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 2 cups cooked chicken chopped or shredded
- 1 ½ cups grated Monterey Jack cheese
- 1 cup grated cheddar cheese
- 8 to 10 corn tortillas or flour tortillas
Instructions
- Preheat oven to 350 degrees. Spread 1 cup of the mole sauce in the bottom of a 9x13 inch baking dish.
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook until translucent. Add the garlic and cook for 30 to 40 seconds..
- Remove from the heat and add the black beans, cumin, oregano, and salt. Toss to combine then stir in the cooked chicken.
- In a medium-size bowl combine the Monterey Jack and cheddar cheese. Reserve one cup of shredded cheese and mix the remainder of the cheese into the chicken mixture. Toss to combine well.
- Spread 1 to 2 tablespoons of mole sauce on one side of each tortilla. Place 1/2 cup of the chicken mixture in the center of each tortilla. Roll up and place in the casserole dish, seam side down. Repeat with the rest of the tortillas.
- Pour the remainder of the mole sauce over the enchiladas and sprinkle with cheese.
- Place the casserole dish in the preheated oven and bake for 30 minutes or until the cheese is bubbly on top.
Notes
Make-ahead tips: You can prep the filling and roll the enchiladas up to 1 day in advance. Cover the assembled dish tightly with foil and refrigerate until ready to bake. Add a few extra minutes to the bake time if going straight from the fridge.
Freezing instructions: To freeze, assemble the enchiladas in a freezer-safe dish. Cover tightly with foil and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight and bake as directed.
Tortilla tip: Both corn and flour tortillas work. Corn is more traditional for Mexican enchiladas, but flour tortillas are easier to roll and hold up well in the freezer.
Nutrition
Serving: 1 serving | Calories: 679kcal | Carbohydrates: 74g | Protein: 29g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 17g | Cholesterol: 58mg | Sodium: 1130mg | Fiber: 10g | Sugar: 6g
