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Chicken Mole Enchilada Casserole

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  • Prep 15 min
  • Total 45 min
  • Ingredients 11
  • Servings 6
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If you're on the hunt for a crowd-pleasing dish that’s full of flavor, look no further than this Mole Chicken Enchilada Casserole. It’s a simplified spin on a classic mole sauce, which usually takes hours to prepare and a number of ingredients to make. Combining the rich flavors of traditional mole sauce with the ease of a casserole, this chicken enchilada casserole recipe is a guaranteed hit for any occasion. Whether you're hosting a family dinner, meal prepping for the week, or simply craving something warm and satisfying, this easy chicken enchilada casserole has got you covered.

In addition to the simplified sauce, this tasty casserole comes together in a snap courtesy of another clever shortcut. Instead of rolling individual enchiladas, you'll layer the ingredients—tender shredded chicken, tortillas, and cheese—right in a baking dish. The star of the show, though, is that incredible mole sauce, a blend of spices, chocolate, and Old El Paso™ Enchilada Sauce that's both savory and just slightly sweet. Each bite is a perfect balance of hearty chicken, melty cheese, and that signature mole richness.

What makes this chicken enchilada casserole recipe even more appealing is how adaptable it is. Short on time? Use a store-bought rotisserie chicken to speed things up. Prefer a bit of heat? Add some extra chiles or a dash of hot sauce. The recipe can be totally tailored to your taste and schedule. With minimal prep and maximum flavor, this chicken enchilada casserole is a dish you'll definitely want to add to your recipe rotation. So grab your ingredients, preheat your oven, and get ready to enjoy a meal that’s as simple as it is savory and satisfying.

By Pillsbury Contributor
Updated Aug 28, 2024
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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup dark chocolate chips
  • 1 tablespoon peanut butter
  • 3 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/4 cup water
  • 4 cups shredded cooked chicken, cooled
  • 18 corn tortillas
  • 4 cups shredded Mexican cheese blend

Steps

  •  
    1
    Heat oven to 375° F. Heat a large non-stick skillet over medium heat. Add the olive oil and onion, and sauté until softened, 5 to 7 minutes. Add the chili powder, garlic powder, chocolate chips, peanut butter, enchilada sauce, and water. Stir until the chocolate is melted and combined, 3 minutes.
  •  
    2
    In a large bowl, combine 2 cups of sauce and the chicken. Stir to coat. Dip the tortillas in the remaining sauce, shake off any excess, and stack them on a plate.
  •  
    3
    In a greased 13x9-inch baking dish, layer 6 tortillas, ½ the chicken mixture, and 1 1/3 cups of cheese. Repeat with one additional layer, and top with 6 tortillas, the remaining sauce, and remaining cheese.
  •  
    4
    Bake for 20 to 25 minutes or until the cheese is melted and the casserole is bubbling.

Nutrition Information

No nutrition information available for this recipe
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