Quick Oaxacan Chicken Enchiladas
Rotisserie chicken meets mole-inspired enchiladas in one skillet—rich, warming, and finished in under 30 minutes. No slow simmering required.
- Total time
- 28 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat mole in a 12-inch skillet over medium until it thins slightly, about 2 minutes.
Step 2
Toss shredded chicken with 0.5 cup of the mole and a pinch of salt until coated.
Step 3
Dip each tortilla into the remaining mole, then fill with chicken and a pinch of onion and cheese.
Step 4
Roll tightly and arrange seam-side down in the skillet, overlapping slightly if needed.
Step 5
Stir broth into any remaining mole and pour over the enchiladas. Sprinkle cheese on top.
Step 6
Cover and simmer for 10 minutes until sauce bubbles gently and cheese melts.
Step 7
Scatter cilantro over top and serve straight from the skillet.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- chef's knife
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