Chicken Mole Enchiladas


Chicken Mole Enchiladas
Recipe Type: Main Dish
Cuisine: Mexican, Tex-Mex
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 6-8
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
  • S&P
  • 2 tbsp lime juice
  • 1 can red enchilada sauce
  • Sour cream or plain greek yogurt, for topping
  • Shredded Mexican style cheese
  1. Preheat oven to 350 degrees.
  2. 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!
  3. 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.
  4. 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!)
  5. 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.
  6. Spoon about 2 tbsp chicken on top of each tortilla.
  7. 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!)
  8. Pour enchilada sauce over top of enchiladas. Top with additional cheese.
  9. Bake at 350 for 25 minutes or until cheese is melted and sauce is bubbly.
  10. Serve with a dollop of sour cream or plain greek yogurt!





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