Chicken Mole Enchilada Casserole
Recipe type: Main dish
Cuisine: American
I have more than once wondered why everything can’t be covered in mole sauce.
  • 3 cups shredded cooked chicken
  • 12 corn tortillas, halved
  • 3 cups Monterey Jack or Mexican blend cheese, grated
  • 1 jar Dona Maria mole
  • 3 cups chicken broth
  • Sour cream, for serving (optional)
  • Fresh cilantro, chopped, for serving (optional)
  • Red onion, thinly sliced, for serving (optional)
  1. Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick cooking spray. Set aside.
  2. Add the mole to a medium saucepan over medium heat, and slowly stir in the chicken broth. Cook for about 10 minutes, stirring frequently. Sauce should be smooth.
  3. Pour ½ cup of the mole sauce into the prepared baking dish and line bottom with 8 tortilla halves to cover entire dish.
  4. Top with 1 cup of the chicken and cover with ¾ cup of the mole sauce. Top with ¾ cup of the cheese. Repeat with another layer of tortillas, chicken, mole sauce, and cheese.
  5. Add one more layer of tortillas, chicken, mole sauce, and cheese. Add a final layer of tortillas and cover evenly with mole sauce. (You may have some sauce leftover.) Sprinkle with remaining cheese.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes, until cheese has melted.
  7. Let sit 5 minutes before serving. Garnish with sour cream, red onion, and cilantro, if using. Enjoy!
Recipe by Cooking TV Recipes at