20-Minute Chicken Enchiladas with Mole
Tender shredded chicken wrapped in warm tortillas and drizzled with rich, complex mole sauce—served alongside crisp lettuce, pickled onions, and fresh lime. Restaurant-quality flavors in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Toss red onion slices with vinegar, salt, and pepper. Set aside to quick-pickle while you cook.
Step 2
Warm mole sauce in a 10-inch skillet over medium heat, stirring occasionally, until it shimmers, ~3 minutes.
Step 3
Stir shredded chicken into the mole until fully coated. Taste and adjust salt if needed.
Step 4
Dip each tortilla into the warm mole-chicken mixture to coat, then place on a plate.
Step 5
Fill each tortilla with a spoonful of mole-chicken, roll tightly, and arrange seam-side down on the plate.
Step 6
Spoon remaining mole sauce over the enchiladas. Serve immediately with pickled onions, lettuce, cucumber, lime, and warm beans on the side.
Tools you’ll need
- 10-inch skillet
- cutting board
- knife
- small bowl for pickling
- wooden spoon
- serving plate
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