Delicious Holy Mole Enchiladas in 20 Minutes
Holy Mole Enchiladas
Holy Mole Enchiladas
Ingredients
- 1 portion of holy mole sauce
- 7-8 sizable flour tortillas
- 2 cooked chicken breasts (shredded or your choice of filling)
- 2 cans (15 ounces each) of pinto or black beans (rinsed and drained)
- 1 bag (8 ounces) of shredded cheese (I suggest a Mexican blend or Pepper jack)
- garnishes: toasted sesame seeds
Instructions
Step 1
To start our Holy Mole Enchiladas, preheat your oven to a cozy 350°F. While that's warming up, grab a 9×13-inch baking dish and give it a light spritz of cooking spray to keep those delicious enchiladas from sticking. This simple step will ensure that your dish is easy to serve and clean up afterward. Once your oven is ready, we'll be on our way to creating something truly special!
Step 2
Start by pouring 1/3 cup of your delicious mole sauce into the bottom of your baking dish. Use the back of a spoon to spread it around gently, making sure it covers the entire surface evenly. This will create a flavorful base for your enchiladas. Once it's nicely coated, set the dish aside while you prepare the rest of your ingredients. The mole will add a rich depth to your meal, so take a moment to appreciate that beautiful layer you've just created!
Step 3
To start assembling your enchiladas, take a tortilla and lay it flat on a plate. Using a spoon, scoop a generous tablespoon of mole and place it in the center of the tortilla. Gently spread the mole around so it covers the middle evenly. Next, sprinkle about 1/4 cup of shredded cheese in a line down the center of the tortilla, creating a nice bed for the other ingredients. Add a spoonful of beans followed by a handful of shredded chicken right on top of the cheese. Now, roll the tortilla up tightly, making sure to tuck in the sides as you go, and place it seam side down in your prepared baking dish. Repeat this process with the remaining tortillas, cheese, beans, and chicken until your dish is full. Once all the enchiladas are assembled, pour any leftover mole sauce down the center of the pan and use a spoon to spread it evenly over the top. This will ensure every bite is full of rich flavor!
Step 4
Once you've wrapped your enchiladas and placed them in the baking dish, it's time to get them nice and cozy in the oven. Preheat your oven to 375°F (190°C) if you haven't done so already. Bake the enchiladas uncovered for 20 to 25 minutes, keeping an eye on them as they cook. You’ll know they’re ready when they’re heated through and the edges of the tortillas start to crisp up just a bit, creating that delightful texture we love. When you pull them out, let yourself admire that beautiful golden color! Now, it’s time to have some fun with toppings—go wild and add your favorites!
Step 5
Once your enchiladas are ready, it’s time to serve them up! Gently remove the dish from the oven and let it rest for about 5 minutes; this helps everything settle and makes serving easier. When you’re ready, dish out the enchiladas onto plates while they’re still warm, and don’t forget to top them with your favorite garnishes like fresh cilantro, diced avocado, or a squeeze of lime for that extra zing. If you happen to have leftovers, cover the enchiladas tightly and pop them in the refrigerator, where they’ll stay fresh for up to 3 days. Want to save some for later? You can freeze them for up to 3 months—just make sure to wrap them well to avoid freezer burn. Enjoy every bite!
Nutrition Information
My Tip
For your Holy Mole Enchiladas, try warming the tortillas briefly in a dry skillet before filling them. This softens them and makes them more pliable, preventing any tearing as you roll them up with that delicious mole, cheese, beans, and chicken.
Leftovers
To store your Holy Mole Enchiladas, place them in a glass or ceramic dish with a lid to keep the moisture in. They’ll stay fresh in the fridge for up to three days. When you’re ready to enjoy them again, reheat in the oven at 350°F for about 20 minutes, covered with foil to maintain that delicious saucy goodness.
Make It Your Own
For a delightful twist, swap the shredded chicken for sautéed mushrooms and zucchini for a hearty vegetarian option. You can also use corn tortillas instead of flour for a gluten-free version that adds a lovely texture!