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.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 602

Ingredients Method Nutrition

Ingredients

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 blend cheeses 1 pound, divided
Sour cream, for serving
Pickled red onion, for serving
Fresh cilantro, for serving

Method

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-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