When you find yourself craving the complex, smoky, and chocolate-laced flavors of a traditional Mexican mole but lack the hours required to simmer a sauce from scratch, this Chicken Mole Enchilada Casserole is your culinary savior. It transforms a labor-intensive classic into a streamlined, family-style bake that captures the essence of Oaxacan soul food. By layering tender shredded chicken, velvet-smooth mole, and a generous amount of melted Mexican cheese, you create a dish that is both sophisticated in its flavor profile and deeply comforting in its presentation. This is more than just a weeknight dinner; it is a celebration of texture and spice that brings everyone to the table.
Table of Contents
Essential Ingredients for Your Casserole
To ensure the most authentic flavor and the perfect structural integrity of your casserole, gather these specific items before you begin. Quality ingredients will elevate the jarred base to something that tastes truly artisanal.
- 1 (8.25 ounce) jar mole sauce, such as Dona Maria brand
- 4 cups chicken broth
- 4 cups shredded cooked chicken
- 18 (6-inch) corn tortillas
- 4 cups Mexican cheese blend, divided
- Sour cream, for serving
- Pickled red onion, for serving
- Fresh cilantro, for serving
Preparing the Perfect Mole Bake
- Gather all ingredients and prepare your workstation. Preheat the oven to 375 Fahrenheit. Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Add the jarred mole sauce to a saucepan. Slowly whisk in the chicken broth and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 10 minutes. Stir frequently to ensure the paste dissolves completely into a smooth, consistent sauce.
- In a large mixing bowl, combine 2 cups of the prepared mole sauce with the 4 cups of shredded chicken, tossing until the meat is fully coated.
- Dip your corn tortillas into the remaining sauce in the saucepan, removing any excess liquid, and set them aside on a plate.
- Begin the layering process: Place 6 sauce-dipped tortillas in the bottom of the prepared baking dish, cutting them as necessary to create an even layer. Spread half of the chicken mixture over the tortillas and sprinkle with 1 1/3 cups of the Mexican cheese blend.
- Repeat this process with a second layer of tortillas, the remaining chicken, and another 1 1/3 cups of cheese. Top the final layer with the remaining 6 tortillas and any leftover sauce.
- Bake in the preheated oven for 20 minutes. Sprinkle the final 1 1/3 cups of cheese over the top and return to the oven for approximately 10 minutes, or until the cheese is bubbling and melted.
- Garnish the hot casserole with dollops of sour cream, vibrant pickled red onions, and fresh cilantro before serving.
Mastering the Texture and Depth of Flavor
Achieving the ultimate creamy consistency in a mole-based dish requires a bit of finesse with the sauce. Because jarred mole is a concentrated paste, the simmering process with chicken broth is vital. You aren’t just heating it; you are rehydrating the chiles, nuts, and spices. If you notice the sauce is too thick after ten minutes, a splash more broth can help reach that “heavy cream” consistency that coats a spoon beautifully.
When it comes to the tortillas, the “dip and set” method is traditional for a reason. It ensures that every square inch of the corn masa is infused with the earthy, sweet notes of the mole. If the tortillas feel too fragile, you can lightly flash-fry them in a teaspoon of oil for five seconds per side before dipping. This creates a fat barrier that prevents the casserole from becoming mushy, maintaining a pleasant “bite” even after it has spent half an hour in the heat of the oven.
Exploring Creative Variations and Swaps
While the standard recipe is a crowd-pleaser, there are several ways to modify the components to suit your pantry or dietary preferences. If you find the Mexican cheese blend unavailable, a mixture of Monterey Jack for meltability and Sharp Cheddar for tang works beautifully. For those who prefer a bit more heat, you can whisk a teaspoon of chipotle adobo sauce into the mole as it simmers.
If you are looking to change the protein, this structure works exceptionally well with shredded pork carnitas or even a vegetarian version featuring roasted sweet potatoes and black beans. To keep the dish gluten-free, ensure your mole paste brand is certified, as some traditional pastes use crackers or bread as a thickener. Using corn tortillas is already a step in the right direction, providing a sturdy, grain-forward base that flour tortillas simply cannot replicate in a heavy sauce environment.
The Art of Layering for Maximum Impact
The secret to a professional-grade casserole lies in the “Step-by-Step” attention to detail during assembly. When you place the first six tortillas, don’t be afraid to overlap them or tear pieces to fill the corners. You want a solid foundation so that when you slice the bake, the chicken and cheese stay contained within their levels.
The middle layer of cheese acts as a delicious “glue,” binding the shredded chicken to the tortillas above and below. When applying the final layer of sauce, ensure it reaches the very edges of the dish. This prevents the edges of the tortillas from drying out and becoming brittle in the 375 Fahrenheit heat. The two-stage baking process—adding the final cheese layer only for the last ten minutes—is a pro move. It ensures the cheese is perfectly melted and gooey without becoming browned or tough, which can happen if it sits under high heat for the full thirty minutes.
Ideal Sides and Presentation Suggestions
To balance the rich, dark, and savory notes of the mole, you want accompaniments that offer acidity and freshness. The pickled red onions mentioned in the recipe are non-negotiable for many aficionados; their bright pink hue and vinegary snap cut through the density of the chocolate and chiles.
If you want to turn this into a full Mexican feast, serve the casserole alongside a bright citrus slaw or a simple cucumber and radish salad. For a heartier side, a scoop of fluffy lime-infused white rice or a bowl of smoky black beans garnished with cotija cheese provides a neutral base that lets the mole shine. When serving, use a sharp spatula to cut clean squares, and don’t be shy with the cilantro—the herbal notes lift the entire flavor profile.
Deep-Dive Kitchen Inquiries
Can I prepare this casserole ahead of time for a dinner party?
Yes, this dish is an excellent candidate for make-ahead preparation. You can assemble the layers up until the final baking step, cover the dish tightly with foil, and refrigerate it for up to 24 hours. When you are ready to eat, simply add about five to ten minutes to the initial baking time to account for the cold temperature of the dish.
What makes mole sauce different from standard red enchilada sauce?
Mole is significantly more complex than standard enchilada sauce, which is usually base-heavy on tomatoes and dried red chiles. Mole includes a wide array of ingredients including nuts, seeds, warm spices like cinnamon and cloves, and a small amount of Mexican chocolate. This results in a sauce that is less acidic and more earthy, with a lingering, multifaceted finish.
How do I prevent the corn tortillas from falling apart in the casserole?
The key to maintaining tortilla structure is to avoid over-soaking them. A quick dip in the warm sauce is all that is required. Additionally, using high-quality corn tortillas that are slightly thick will help them stand up to the moisture of the chicken and the weight of the cheese during the 35-minute total bake time.
Bringing the Experience to a Close
This Chicken Mole Enchilada Casserole represents the perfect marriage of convenience and traditional flavor. By utilizing a high-quality jarred mole and enriching it with savory chicken broth, you achieve a depth of flavor that usually takes a full afternoon to develop. Whether you are serving a busy family on a Tuesday night or hosting a casual weekend gathering, this dish provides a stunning centerpiece that is as visually appealing as it is delicious. The combination of melted cheese, tender chicken, and the iconic “holy trinity” of toppings creates a meal that is guaranteed to become a recurring favorite in your kitchen rotation.
Nutritional Profile
| Nutrient | Amount per Serving |
| Calories | 602 |
| Total Fat | 33 grams |
| Carbohydrates | 41 grams |
| Protein | 37 grams |
| Cholesterol | 115 milligrams |
| Sodium | 1250 milligrams |
Disclaimer
The nutritional information provided is an estimate based on the specific ingredients listed. Actual values may vary depending on the brands used and portion sizes. Consult a healthcare professional for specific dietary needs.
PrintThe Ultimate Comfort of a Homemade Chicken Mole Enchilada Casserole
This Chicken Mole Enchilada Casserole is a rich, smoky, and deeply comforting Mexican-inspired bake. Using a shortcut mole base, it layers tender shredded chicken and melted cheese for a restaurant-quality meal in under an hour.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
1 (8.25 ounce) jar mole sauce (Dona Maria brand)
4 cups chicken broth
4 cups shredded cooked chicken
18 (6-inch) corn tortillas
4 cups Mexican cheese blend, divided
sour cream, for serving
pickled red onion, for serving
fresh cilantro, for serving
Instructions
1. Preheat oven to 375 Fahrenheit (190 Celsius). Grease a 9×13-inch baking dish.
2. Add mole sauce to a saucepan. Slowly whisk in chicken broth and bring to a boil. Reduce heat to medium and simmer for 10 minutes, stirring frequently.
3. Combine 2 cups of the prepared sauce with the shredded chicken in a large bowl.
4. Dip the corn tortillas into the remaining sauce, removing any excess.
5. Place 6 tortillas in the prepared dish. Add half of the chicken mixture and 1 1/3 cups of cheese.
6. Repeat with a second layer of tortillas, chicken, and 1 1/3 cups of cheese. Top with the remaining 6 tortillas and sauce.
7. Bake for 20 minutes. Sprinkle the remaining 1 1/3 cups of cheese on top and bake for 10 more minutes until bubbly.
8. Top with sour cream, pickled red onion, and cilantro before serving.
Notes
To prevent tortillas from tearing, you can lightly flash-fry them for 5 seconds per side before dipping in sauce.
Ensure the mole sauce is simmered until smooth to remove the paste graininess.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 602
- Sugar: 4g
- Sodium: 1250mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 115mg
