25-Min Mole Enchiladas with Crispy Kale
Jarred mole transforms shredded rotisserie chicken into restaurant-quality enchiladas in one pan. Topped with crispy kale and black beans for a complete, viral-worthy plate.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat oven to 400°F. Mix shredded chicken with 0.5 cup mole sauce in a bowl until evenly coated.
Step 2
Spread remaining 0.5 cup mole sauce across the bottom of a 9x13-inch baking dish in a thin layer.
Step 3
Warm each tortilla briefly over a flame or skillet, then fill with chicken. Roll tightly and arrange seam-side down in the baking dish.
Step 4
While enchiladas bake, toss kale with oil and salt. Spread on a separate sheet pan and roast until edges crisp, about 8 minutes.
Step 5
Bake enchiladas until edges bubble slightly, about 10 minutes. Heat black beans in a small skillet until steaming.
Step 6
Plate enchiladas with crispy kale, warm black beans, queso fresco, and a lime wedge on the side.
Tools you’ll need
- 9x13-inch baking dish
- sheet pan
- small skillet
- mixing bowl
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
