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Simple Mole Chicken Enchiladas

simple chicken mole enchiladas in a baking dish with avocado
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  30 min

Ingredients

Mole Sauce

  • 1 (19-ounce) can red enchilada sauce
  • 1 tablespoon unsweetened creamy peanut butter
  • ¼ cup dark chocolate chips
  • 1 tablespoon chili powder

Enchiladas

  • 2½ cups shredded chicken
  • 2½ cups mozzarella cheese
  • 10 (6-inch) corn tortillas, warmed

For serving (optional)

  • ¾ cup queso fresco, crumbled
  • ¼ cup roughly chopped, cilantro leaves
  • 1 large avocado, sliced

Method

  1. In a small saucepan, combine the enchilada sauce, peanut butter, chocolate chips, and chili powder. Cook over medium heat, stirring often, until the chocolate melts and the sauce is smooth. Remove from heat.

  2. Preheat the oven to 350°F with a rack in the center position.

  3. In a large bowl mix together the chicken, ½ cup of the mole sauce and 2 cups of the mozzarella cheese.

  4. Fill each tortilla with heaping ⅓ cup of the chicken mixture. Carefully roll the tortilla to enclose the filling and place in a 9x13 baking dish seam-side down. Repeat with the remaining tortillas and filling. Pour the remaining mole over the top then sprinkle with remaining ½ cup mozzarella.

  5. Cover the baking dish with foil and bake in the oven until the cheese is melted and the sauce is bubbling, about 20 minutes.

  6. To serve, sprinkle with queso fresco and cilantro then top with avocado, if using.