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The Ultimate Comfort of a Homemade Chicken Mole Enchilada Casserole

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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.

Ingredients

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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

Find it online: https://www.flavourrecipe.com/chicken-mole-enchilada-casserole/