Simple Mole Chicken Enchiladas

  • Serves: 8
  • Prep Time: 2 hrs
  • Cook Time: 30 min
  • Calories: 599
Print Recipe Pin Recipe

Ingredients

  • 1 Rotisserie chicken, shredded (2 cups)
  • 10 Corn tortillas, 6-inch, warmed
  • 3 cups Mozzarella cheese
  • 3/4 cup Queso fresco, optional
  • Cilantro leaves, optional
  • 1 Large avocado, sliced, optional

Mole Sauce

  • 1 (19 Oz) can Red enchilada sauce
  • 1 tbsp Creamy peanut butter (preferably no sugar added)
  • 1/4 cup Chocolate chips, dark if possible
  • 1 tbsp Chili powder

Method

  1. In a small sauce pan combine the canned enchilada sauce along with the peanut butter, chocolate chips and chili powder. Stir over medium heat until sauce is smooth. Set aside.
  2. Preheat oven to 350°F.
  3. Place the shredded chicken in a large bowl. Mix ½ cup of the mole sauce with the shredded chicken and mozzarella cheese.
  4. Warm the tortillas so they don’t crack when you roll them. You can either warm them in a skillet your wrap them in a paper towel and microwave them.
  5. Fill each tortilla with ⅓ cup chicken and cheese mixture. Carefully roll the tortilla 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.
  6. 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 and cilantro.