chicken + cheese mole enchiladas

Woo! That was quite the absence here at So Much Food for a second. Thank you guys for sticking around and waiting for the next recipe patiently! For those of you who don’t know, I recently embarked on a new career in real estate and it’s been a lot of hitting the ground running but has left me trying to balance both of my endeavors. Now that I’ve been getting my feet wet, I finally feel like I have a little more time to incorporate sharing my food with you guys, which I am extremely happy about!

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The recipe I’m sharing today is one of my favorite dishes: enchiladas! They’re made even better by my instant pot mole sauce, which I made a few weeks ago and kept a stash in my freezer. The mole sauce is actually a concentrate so I thinned it out with some chicken stock and poured it over these super melty, cheesy chicken enchiladas and then topped them with all my favorite things. I used store bought shredded rotisserie chicken which makes the whole thing even easier. It’s perfect for a weeknight or when you need to throw a quick meal together and entertain! You can always go the route of buying mole concentrate from the store, but my instant pot mole sauce is so easy and it’s so satisfying to make yourself! Either way, these mole chicken and cheese enchiladas will become a staple in your house in no time! Happy cooking!

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Chicken + Cheese Mole Enchiladas

Yield: 12 enchiladas
Author:
prep time: 15 Mcook time: 40 Mtotal time: 55 M

ingredients:

  • 1 cup mole concentrate (see notes)
  • 2 1/2 cups chicken stock or water
  • 3 cups shredded rotisserie chicken
  • 3 1/2 cups shredded oaxaca cheese
  • 1 cup shredded monterey jack cheese
  • 1/4 cup sour cream
  • 3 stalks green onion, sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 12 corn tortillas
  • sliced jalapeños, for topping
  • crumbled cotija cheese, for topping
  • cilantro leaves, for topping
  • nonstick spray

instructions:

  1. To make the mole sauce: Warm the chicken broth or water and add the mole concentrate, stirring until the sauce is smooth. Season to taste with salt and pepper, set aside. 
  2. To make the filling: In a medium mixing bowl, mix the chicken, cheeses, sour cream, green onions, cumin, salt and pepper and toss until well combined, set aside. 
  3. To assemble: Preheat an oven to 350 degrees F. Lightly grease a 9x13 baking dish with nonstick spray. Spread 1 cup of the sauce on the bottom of the dish. Warm a skillet over medium-low heat. Lightly spray both sides of a corn tortilla with nonstick spray and then place it in the skillet just until the tortilla is warmed through. Transfer to a plate and repeat with remaining tortillas. Spoon some of the filling into a tortilla, roll it up, and place it in the baking dish. Repeat with remaining tortillas and filling. Cover the enchiladas with the remaining mole sauce. Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes. Top with cilantro, jalapeños, and cotija cheese. 

NOTES:

You can find mole concentrate at most grocery stores in the hispanic grocery section or at your local Mexican market. You can also use my instant pot mole recipe that I've linked above. 

Shred your own cheese! Pre-shredded cheese comes coated in cellulose and it doesn't melt as well as shredding your own, plus it's so easy.
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