Chicken Mole Enchilada Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven and grease a baking dish.
• STEP 2.In a pan, cook the chicken until browned and cooked through. Shred the chicken and set aside.
• STEP 3.In the same pan, cook onions and garlic until softened.
• STEP 4.Add the mole sauce, chicken broth, and chocolate to the pan. Stir until the chocolate is melted and the sauce is well combined.
• STEP 5.Layer the tortillas, chicken, and mole sauce in the baking dish, repeating until all the ingredients are used.
• STEP 6.Top with grated cheese and bake in the oven until the cheese is melted and bubbly.
• STEP 7.Garnish with chopped cilantro and serve hot.

Cooking Tips

• You can make the mole sauce from scratch or use a store-bought mole sauce for convenience.
• If you prefer a spicier dish, you can add chopped jalapenos or chili powder to the mole sauce.
• Serve the casserole with rice, beans, and a side of guacamole or salsa for a complete meal.

Storage and Serving

• Leftover Chicken Mole Enchilada Casserole can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the casserole in the oven or microwave before serving.
• Serve the casserole with a dollop of sour cream and a sprinkle of chopped cilantro.