![['A close-up view of Holy Mole Enchiladas topped with toasted sesame seeds.', 'Juicy enchiladas filled with shredded chicken and beans, garnished with sesame seeds.', 'Side view of Holy Mole Enchiladas, showcasing melted cheese and fresh toppings.', 'Colorful presentation of enchiladas filled with chicken and beans, ready to serve.']](https://timetocooks.com/wp-content/uploads/2026/08/holy-mole-enchiladas_1_U1-300x300.webp)
Holy Mole Enchiladas
Delicious enchiladas filled with shredded chicken, beans, and topped with flavorful holy mole sauce and cheese.
Ingredients
sauce
- 1 batch holy mole sauce
tortillas
- 7-8 large flour tortillas
chicken
- 2 baked breasts baked chicken breasts (shredded)
beans
- 2 15-ounce cans pinto or black beans (rinsed and drained)
cheese
- 1 8-ounce bag shredded cheese (Mexican blend or Pepper jack)
toppings
- toasted sesame seeds toppings: toasted sesame seeds
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread 1/3 cup of mole sauce in the dish. Fill each tortilla with mole, cheese, beans, and chicken, then roll and place seam side down. Pour remaining sauce over the top.
- Bake uncovered for 20-25 minutes until heated through and slightly crispy. Garnish with toppings and serve warm.
Notes
For extra flavor, top with fresh cilantro or sliced jalapeños.