Chicken Mole Enchilada Casserole
This chicken mole enchilada casserole is made with jarred mole sauce to cut down on time. Cheesy and slightly spicy, the casserole looks beautiful with all the toppings.
Prep Time
0h 20m
Cook Time
0h 35m
Ingredients
8
Yield
8 servings
Calories
-
Method
Step-by-step instructions
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Add mole sauce to a saucepan. Slowly whisk in chicken broth and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes, stirring frequently. The mixture should be smooth.
Combine 2 cups of sauce with the chicken in a bowl.
Dip tortillas in the remaining sauce, removing any excess and set aside.
Place 6 tortillas in the prepared baking dish, cutting to fit as needed. Add half of the chicken mixture and 1 1/3 cup of the cheese. Repeat with a second layer, then top with the remaining tortillas and sauce.
Bake in the preheated oven for 20 minutes. Add remaining 1 1/3 cups cheese and bake until cheese is melted and casserole is bubbly, about 10 minutes.
Top with sour cream, pickled red onion, and cilantro for serving. Recipe developed by Nicole Irwin
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