Traditionally, mole sauce is a beloved traditional Mexican recipe that takes hours to make before hand-rolling enchiladas and baking. Skip the rolling and save time by trying this Mole Chicken Enchilada Casserole. It’s a twist on the traditional recipe. Layers of shredded chicken, rich mole sauce, shredded cheese and corn tortillas bake together for the ultimate Mexican family dinner. It’s one easy-to-make, crowd-pleasing dish!

What To Serve With This Casserole

This is a heavy casserole, but there are a few side dishes that would accompany the casserole well! I love the idea of making an Authentic Mexican Rice or your own Refried Beans. Of course, I can’t have a Mexican food night without some margaritas. Try a Frozen Watermelon Margarita or a Blue Melon Margarita. This are all great recipes that pair well together! A dollop of sour cream is simple but a delicious addition, too.

What Is A Mole Sauce?

A traditional mole sauce takes hours. The sauce is known for its rich, complex flavor profile, which combines a variety of ingredients that balance sweetness, spice, and depth. Flavors from bittersweet dark chocolate and chili spices come together in a delicious sauce. The secret to saving time is starting with canned enchilada sauce and doctoring it up! We add to the cans and make it a flavorful sauce that’s restaurant quality. Just trust me on the chocolate– even if it seems odd.

How To Make Mole Chicken Enchilada Casserole Ahead Of Time

If you want to prep the casserole ahead of time, follow the recipe directions until ready to bake. Cover the casserole with plastic wrap and place in the refrigerator until you’re ready to bake. Once the casserole is baked til’ bubbly, add your garnish if desired.

I love prepping casseroles ahead of time when we’re busy as a family. It’s so nice to have dinner ready to go into the oven and not make it from scratch after a long day.

How To Store Leftovers & Freezing Directions

Once the casserole has cooled, cover it with plastic wrap. Place the leftovers in the refrigerator. For best freshness, enjoy the leftovers for 4-5 days after baking. I like to reheat my leftovers in the microwave to keep it easy.

This is one of my favorite casseroles to freeze. I cover it with plastic wrap and aluminum foil to prevent freezer burn. Keep the dish frozen for up to three months. Store the casserole in the back of the freezer where temperatures are more stable. Let it thaw to room temperature before heating.

Mole Chicken Enchilada Casserole Ingredients:

• Extra Virgin Olive Oil
• Sweet Onion – Sweet or Yellow Onion works
• Chili Powder
• Garlic Powder
• Dark Chocolate Chips – do not substitute with semi-sweet (dark brings more depth)
• Peanut Butter – use creamy (Jif or Skippy)
• Water
• Shredded Cooked Chicken – if you’re short on time, shred a rotisserie chicken
• Corn Tortillas – small taco size
• Mexican Blended Cheese – or your preference
• Optional Garnish: Chopped Cilantro or Sour Cream

Recipe Variations

One of the simplest ways to change this recipe is by subbing the meat you use. Consider swapping in different cooked meats to create new flavors in your mole casserole. Pulled pork will add a smoky and sweet touch. Lean beef is another excellent choice, giving your casserole a heartier, richer flavor. Just follow the directions and use your desired cooked meat. Chop it into bite-sized or shredded pieces.

How To Make This Mole Chicken Enchilada Casserole

Heat oven to 375° F. Heat a large non-stick skillet over medium heat. Add the olive oil and onion, and sauté until softened, about 5 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. It will thicken slightly.

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. Spray a 13×9-inch baking dish with non-stick cooking spray, layer 6 tortillas, ½ the chicken mixture, and 1 1/3 cups of Mexican cheese.

Repeat with one additional layer, and top with 6 tortillas, the remaining sauce, and remaining cheese.

Bake for 20 to 25 minutes until bubbly and the cheese is melted.