Chicken Mole Enchilada Casserole

I have more than once wondered why everything can’t be covered in mole sauce. I mean, mole is basically the successful integration of chocolate and savory food, so what is there not to love? As far as I’m concerned, it’s the most underrated of the Mexican sauces and it should get far more attention than it does. Mole sauce all the time! The ingredient list for it can be long, and so can the prep time, but this easy enchilada casserole brings it home in a way that works for busy weeknights and special occasions alike.

Here’s the thing about this casserole – it’s easy. You get to have mole enchiladas in your own kitchen in under an hour. There’s no rolling required, just some simple layering. And here’s the other thing – there are only five ingredients. Is that because I’m relying on some storebought jarred mole? Yes. Could you make your own mole? Also, yes. But that jarred stuff does a mighty fine job, so I don’t want to see any eye rolling.

Those five ingredients are corn tortillas, shredded chicken, cheese, the aforementioned jarred mole sauce, and chicken broth. The flavor of the mole mixed with melty, gooey cheese and tender chicken is so satisfying that you don’t need anything else – beans, or peppers, or onions would just be extraneous.

So you lay down your halved tortillas, your chicken, your mole sauce, and your cheese, and repeat and repeat until you have a layered spectacle that comes out of the oven as one unified, comforting casserole. It’s simple, it’s just cheesy enough, but best of all, it’s full of that mole flavor that I’m sure you love just as much as I do.