Chicken Mole Enchiladas
Recipe Type: Main Dish
Cuisine: Mexican, Tex-Mex
Shop your pantry for staples that are crying “use me! I’m three years old!” like refried beans, corn, beans, and enchilada sauce! Mix together with a quick mole spice blend and roll into tortillas to make quick chicken mole enchiladas. Perfect for any weeknight!
- 6-8 flour tortillas
- 1 can refried beans
- 1 can kidney beans, drained and rinsed
- 1 cup frozen corn
- Handful of baby spinach
- 1 small can black olives, sliced and drained
- 1 package 1/3 less fat cream cheese, softened
- 1 large chicken breast
- 2 tsp cumin
- 2 1/2 tbsp mole seasoning
- 1 tsp chili powder
- 2 tbsp lime juice
- 1 can red enchilada sauce
- Sour cream or plain greek yogurt, for topping
- Shredded Mexican style cheese
- Preheat oven to 350 degrees.
- In a large bowl, combine refried beans, kidney beans (you can mash them a bit with the back of the spoon if you like a bit smoother texture!), cream cheese, cumin, 2 tbsp mole seasoning, chili powder, and a sprinkling of salt and pepper. Mix until smooth. Microwaving the bowl may help to soften the mixture before mixing!
- Layer tortillas with a large spoonful of bean mixture and spread around the center of the tortilla, leaving about 2″ around the edges. Top with about 2 tbsp corn kernels, a few black olives, a few leaves of spinach, and a small handful cheese. Top with additional cumin and chili powder if desired.
- Meanwhile, in a large saucepan, bring water to a rolling boil. Drop one chicken breast into the water and cook until done- about 15 minutes (if frozen; probably more like 8-10 if thawed!)
- Remove chicken from saucepan with a slotted spoon and place in a small bowl. Using two forks, shred chicken. Add lime juice and remaining mole seasoning and toss until chicken is coated.
- Spoon about 2 tbsp chicken on top of each tortilla.
- Fold tortillas in at the sides and then roll. Place tortillas seam-side down onto a oiled baking sheet (I lined mine with foil first to make clean-up easier!)
- Pour enchilada sauce over top of enchiladas. Top with additional cheese.
- Bake at 350 for 25 minutes or until cheese is melted and sauce is bubbly.
- Serve with a dollop of sour cream or plain greek yogurt!