Pumpkin Mole Chicken Enchiladas | Easy Fall Dinner Recipe

Ingredients (Serves 4)

• 2 cups cooked shredded chicken (rotisserie or poached works great)

• 1 jar SALSAOLOGY Pumpkin Mole Sauce

• 8 small corn tortillas (warm to prevent cracking)

• 1 cup shredded Oaxaca or Monterey Jack cheese (plus more for topping)

• ½ cup onion, finely diced (optional for filling)

• 2 tbsp olive oil

• ½ cup chicken broth (to thin mole if needed)

• Fresh cilantro and queso fresco for garnish

Instructions

1. Preheat the oven to 375°F (190°C).

2. Warm the sauce: In a small saucepan, gently heat the Pumpkin Mole Sauce. Add chicken broth if you prefer a thinner consistency.

3. Prepare filling: In a bowl, combine shredded chicken, half of the cheese, onions (if using), and ½ cup of the warmed mole sauce. Mix until coated.

4. Soften tortillas: Lightly warm tortillas in a skillet with a touch of oil or wrap in a damp towel and microwave for 30 seconds until pliable.

5. Assemble enchiladas: Spoon chicken mixture into each tortilla, roll tightly, and place seam-side down in a greased 9x13 baking dish.

6. Top with sauce: Pour the remaining mole sauce evenly over the rolled tortillas. Sprinkle generously with cheese.

7. Bake: Place in oven uncovered for 20 minutes, or until cheese is melted and bubbly.

8. Garnish & serve: Remove from oven, top with fresh cilantro and queso fresco. Serve hot with rice, beans, or a crisp salad.

Quick Tips

• Make it vegetarian by swapping chicken for roasted sweet potatoes and black beans.

• For extra creaminess, drizzle Mexican crema on top before serving.

• Double the recipe for meal-prep and freeze leftovers!