Mole Enchiladas
- Yield 7
- Prep 20 minutes
- Cook 20 minutes
- Total 40 minutes
Mole Enchiladas is a casseroles recipe on Avoteb. The yield on the card is 7. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 7 servings
- 1 batch holy mole sauce
- 7-8 large flour tortillas
- 2 baked chicken breasts, shredded (or your preferred filling)
- 2 (15-ounce) cans pinto or black beans, rinsed and drained
- 1 (8-ounce) bag shredded cheese (I recommend either a Mexican blend or Pepper jack)
- toppings: toasted sesame seeds, lots of sliced avocado, chopped fresh cilantro, sliced radishes, diced red or green onion, and/or crumbled cotija cheese
Method
Warm oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray.
Tip 1/3 cup mole into the bottom of the baking dish, and spread it around evenly with a spoon to cover the entire surface. Keep nearby.
Set a tortilla flat on a plate, and spoon a heaping tablespoon of mole into the center of the tortilla. Spread it around evenly with a spoon. Then add 1/4 cup of shredded cheese in a line down the center of the tortilla, topped with a spoonful of beans and handful of shredded chicken. Roll up the enchilada, and place it in the prepared baking dish, seam side down. Repeat with the remaining tortillas, cheese, beans and chicken. Then pour the remaining sauce down the center of the pan of enchila
Roast uncovered for 20-25 minutes, until the enchiladas are heated through and the tortillas are a bit crispy. Lift from the oven, finish with tons of toppings.
Then serve warm, and enjoy! Or cover and refrigerate for up to 3 days, or freeze for up to 3 months.
