These enchiladas are made with the most delicious 20-minute mole sauce, your choice of fillings, and lots of fresh toppings. See ideas above for alternate filling ingredients.
- 1 batch holy mole sauce
- 7–8 large flour tortillas
- 2 baked chicken breasts, shredded (or your preferred filling)
- 2 (15-ounce) cans pinto or black beans, rinsed and drained
- 1 (8-ounce) bag shredded cheese (I recommend either a Mexican blend or Pepper jack)
- toppings: toasted sesame seeds, lots of sliced avocado, chopped fresh cilantro, sliced radishes, diced red or green onion, and/or crumbled cotija cheese
- Heat oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray.
- Pour 1/3 cup mole into the bottom of the baking dish, and spread it around evenly with a spoon to cover the entire surface. Set aside.
- Place a tortilla flat on a plate, and spoon a heaping tablespoon of mole into the center of the tortilla. Spread it around evenly with a spoon. Then add 1/4 cup of shredded cheese in a line down the center of the tortilla, topped with a spoonful of beans and handful of shredded chicken. Roll up the enchilada, and place it in the prepared baking dish, seam side down. Repeat with the remaining tortillas, cheese, beans and chicken. Then pour the remaining sauce down the center of the pan of enchiladas, and use a spoon to spread it around evenly.
- Bake uncovered for 20-25 minutes, until the enchiladas are heated through and the tortillas are a bit crispy. Remove from the oven, garnish with tons of toppings.
- Then serve warm, and enjoy! Or cover and refrigerate for up to 3 days, or freeze for up to 3 months.