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Holy Mole Enchiladas

Delicious enchiladas filled with shredded chicken, beans, and topped with flavorful holy mole sauce and cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 550 kcal

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.
Keyword Enchiladas