Simple Mole Chicken Enchiladas

Story by Holly
Simple Mole Chicken Enchiladas
Tap any image to pin it.

I love my children and relish the days when they were babies, but I'll be honest, I'm glad we are past that stage. Now it's on to kindergarten, dance classes, wiggly teeth and long, hysterical dinner table conversations with my quirky 3 and 5 year olds. But even though I might be past the baby stage myself, what I love with all my heart is when my friends have babies. I get to do all the snuggling and head smelling  (c’mon I know I'm not the only one) without the sleepless nights and other “fun” perks that accompany that stage of life.

One of my absolute favorite food hacks now is to simply buy a juicy and already prepared rotisserie chicken...

Simple Mole Chicken Enchiladas
Simple Mole Chicken Enchiladas

Now that I've raised my own babies I have an even softer spot for new mamas. I've been there twice, and remember what it was like to be exhausted and the feeling of total relief when a friend would show up with food, hold my baby and give me company and reassurance. There was so much life given to me in that season and now I make it my mission to pass it forward whenever possible with a warm meal and an encouragement-filled visit.

When I think of bringing someone in recovery a meal, there are instantly about three dishes that jump to mind: lasagna, some sort of casserole, and enchiladas, of course, and for good reason. These dishes are highly portable, require no assembly on the part of the receiver, can be made in large family-sized batches and reheat remarkably well. But as someone who has been both the giver and receiver of the beautiful gift of these meals time and time again, I also acknowledge that in their standard form they can get a bit tiring, which is why Natalie and I took it upon ourselves to reinvent one of these classics for you (and the lucky new mom/family on the receiving end). I present: chicken mole enchiladas.

Simple Mole Chicken Enchiladas

I'm not sure how you make your enchiladas, but I know that using my previous methods, I used to think of them as a complicated dish. First you must cook the chicken (bake or boil), then shred it, then stuff the tortillas, then top, then bake, it can all be a bit much. One of my absolute favorite food hacks now is to simply buy a juicy and already prepared rotisserie chicken at my local Fred Meyer store. They're always ready to go and are perfectly juicy and tender. I take it home and simply pull it apart with a fork and I'm ready to roll my enchiladas. This literally cuts my prep time in half (which means more time for baby head smelling for me!). Chicken, gooey cheese, rich mole sauce, some sliced avocado and a bit of crema drizzled and that new mom will feel almost as good as if she'd slept the night before. And if you're making these for your own family, or for company coming over, they'll be grateful these enchiladas aren't just another red or green sauce version. So I encourage you; be bold with your flavors, generous with your cheese (because the cheese pull factor on these babies should be HIGH), generous with your affections, giving of your resources, and stingy with your chicken cook time and just pick that rotisseried beauty up at the store.

Simple Mole Chicken Enchiladas

This post was sponsored by Kroger/Fred Meyer. All opinions are our own. Thank you for supporting the brands that we love.

Simple Mole Chicken Enchiladas

Serves 8


4-5 dried pasilla or ancho chiles, stemmed and seeded
2 6 inch corn tortillas
2 tbsp olive oil
2 small onions
2 cloves garlic, minced
2 tbsp smooth peanut butter (no sugar added)
1 tsp dried oregano
1 3/4 cups chicken stock
3 oz dark chocolate
1 tsp kosher salt


1 Fred Meyer Rotisserie Chicken, shredded
12 6 inch corn tortillas, warmed
16 oz monterey jack cheese, grated
1 cup queso fresco, optional
1/2 cup cilantro leaves
1 large avocado, sliced
1 jalapeño, sliced
1/4 cup sour cream or Mexican crema


  1. Shred rotisserie chicken meat, set aside.
  2. Reconstitute chiles by soaking them in 1 ½ cups hot water for 15 minutes. Remove stems and seeds. Drain water and place in the jar of a blender. Toast 2 corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and add the the blender with the chilies. In the same skillet, heat the oil over medium heat. Add the onions, sauté until translucent, about 5 minutes. Add the garlic and cook for 3 more minutes. Transfer the onion mixture to the blender and add the peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium sauté pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt.
  3. Heat oven to 350°F.
  4. Reserve 1 cup of mole for garnishing the enchiladas. Place the shredded chicken in a large bowl. Using ½ cup of sauce at a time (to taste) mix the mole with the shredded chicken. Depending on the strength of the chile, you may not use all the sauce. Warm the tortillas so they don’t crack when you roll them. Fill each tortilla with ⅓ cup chicken and ¼ cup jack cheese. Carefully roll the tortilla like a cigar to enclose the filling and place in a serving dish seam-side down. Continue to fill all the tortillas and place them side-by-side. Pour the reserved mole over the top.
  5. Sprinkle the remaining jack cheese evenly over the top of the enchiladas. Cover with foil and bake in the oven for 20 minutes, until cheese is melted. Remove from oven, sprinkle with queso fresco, then top with avocado, jalapeño and cilantro. Drizzle with sour cream or crema and serve.   

This recipe is adapted from the Food Network.