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Chicken Mole Enchilada Casserole

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By Pillsbury Contributor
Updated Sep 21, 2024
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If you're on the hunt for a crowd-pleasing dish that’s full of flavor, look no further than this Mole Chicken Enchilada Casserole. It’s a simplified spin on a classic mole sauce, which usually takes hours to prepare and a number of ingredients to make. Combining the rich flavors of traditional mole sauce with the ease of a casserole, this chicken enchilada casserole recipe is a guaranteed hit for any occasion. Whether you're hosting a family dinner, meal prepping for the week, or simply craving something warm and satisfying, this easy chicken enchilada casserole has got you covered.

In addition to the simplified sauce, this tasty casserole comes together in a snap courtesy of another clever shortcut. Instead of rolling individual enchiladas, you'll layer the ingredients—tender shredded chicken, tortillas, and cheese—right in a baking dish. The star of the show, though, is that incredible mole sauce, a blend of spices, chocolate, and Old El Paso™ Enchilada Sauce that's both savory and just slightly sweet. Each bite is a perfect balance of hearty chicken, melty cheese, and that signature mole richness.

What makes this chicken enchilada casserole recipe even more appealing is how adaptable it is. Short on time? Use a store-bought rotisserie chicken to speed things up. Prefer a bit of heat? Add some extra chiles or a dash of hot sauce. The recipe can be totally tailored to your taste and schedule. With minimal prep and maximum flavor, this chicken enchilada casserole is a dish you'll definitely want to add to your recipe rotation. So grab your ingredients, preheat your oven, and get ready to enjoy a meal that’s as simple as it is savory and satisfying.

How to Make Mole Chicken Enchilada Casserole

This fast, flavorful casserole is a winner for weeknights, or any night—it comes together so easily! The full detailed recipe directions are below, but here’s the rundown of how it’s done.

Start Your Sauce

A traditional mole sauce takes hours, but this easy chicken casserole recipe gives you all the flavor in a fraction of the time. Sauté your olive oil and onion in a skillet over medium heat until onions are softened and slightly translucent. Then, add your chili and garlic powders, chocolate chips, peanut butter, enchilada sauce, and water. Stir until the chocolate is melted and smooth and everything is well combined.

Mix and Dip

In a large bowl, combine 2 cups of sauce and the shredded chicken. Stir until all the chicken is well coated. Then, dip your tortillas one at a time in the remaining sauce. Shake off any excess and stack the coated tortillas on a plate.

Layer and Stack

Now it’s time to assemble your chicken enchilada casserole. Arrange 6 tortillas in a single layer in a greased 13x9-inch baking dish, then top with half the chicken and sauce mixture, plus 1 ? cups of cheese. Repeat this process to add another layer of tortillas, chicken, and cheese. Then, top with 6 tortillas, the remaining sauce, and remaining cheese.

Bake Until Bubbly

Bake your casserole uncovered in a 375° F oven for 20 to 25 minutes. You’ll know it’s done when the cheese is melted and the casserole is bubbling!

How to Store Leftover Chicken Enchilada Casserole

Storing leftover mole casserole is pretty simple and can keep your tasty meal fresh for future munching. First things first, let it cool down a bit before putting it away. For short-term storage, pop the casserole into an airtight container and store it in the fridge. It’ll stay good for up to 3 days.

If you want to keep your mole chicken enchilada casserole for longer than 3 days, consider freezing your leftovers for convenient meals later. Grab some resealable single portion containers—these are great because you can freeze single servings, making it super easy to grab just what you need. Spoon the casserole into these containers, leaving a bit of space at the top for the food to expand when frozen. Seal them up tightly to prevent freezer burn, and label them with the date so you know how long they’ve been chilling in the freezer. Your enchilada casserole should keep well for up to 3 months. When you’re ready to enjoy it again, just thaw it in the fridge overnight and reheat.

Frequently Asked Questions

Chicken Mole Enchilada Casserole

  • Prep Time 15 min
  • Total 45 min
  • Ingredients 11
  • Servings 6
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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup dark chocolate chips
  • 1 tablespoon peanut butter
  • 3 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/4 cup water
  • 4 cups shredded cooked chicken, cooled
  • 18 corn tortillas
  • 4 cups shredded Mexican cheese blend

Instructions

  • Step 
    1
    Heat oven to 375° F. Heat a large non-stick skillet over medium heat. Add the olive oil and onion, and sauté until softened, 5 to 7 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.
  • Step 
    2
    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.
  • Step 
    3
    In a greased 13x9-inch baking dish, layer 6 tortillas, ½ the chicken mixture, and 1 1/3 cups of cheese. Repeat with one additional layer, and top with 6 tortillas, the remaining sauce, and remaining cheese.
  • Step 
    4
    Bake for 20 to 25 minutes or until the cheese is melted and the casserole is bubbling.

Nutrition

No nutrition information available for this recipe

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