Mole Chicken Enchiladas

  • Prep + Cook Time
    45 Minutes
  • Servings
Where to Buy


  • 3 Georges Farmers Market Chicken Breasts
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ red bell pepper, sliced
  • ½ yellow onion, sliced
  • 12-15 corn tortillas
  • 2 (9.5 oz.) cartons prepared Mole sauce
  • ¼ cup crumbled cotija cheese
  • 2 cups cooked white rice
  • 1 (16 oz.) can refried beans, cooked


    1. Heat 1 tablespoon of oil in a large skillet over medium heat.
    2. Combine the salt, cumin, and garlic powder in a small mixing bowl.
    3. Season the chicken with half of the seasoning and cook for 15-20 minutes or until cooked throughout. Remove chicken and shred using two forks. Set aside.
    4. Add remaining oil and cook the vegetables until tender about 5-7 minutes with remaining seasoning.
    5. Preheat oven at 425º Prepare a 9×13” baking dish with vegetable oil spray.
    6. Divide the chicken and vegetable mix between the tortillas, roll and place seam-side down in the prepared baking dish. Heat in the oven for 10 minutes.
    7. Heat the Mole sauce according to package instructions and pour over the enchiladas and finish with the cotija cheese. Serve with rice and beans.

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