Chicken Enchiladas with Black Beans and Red Mole Sauce
(1 reviews)
Prep time:
10 min
Cook time:
40 min
8 Enchiladas

Delicious chicken enchiladas with a wonderful red mole sauce. Mole sauce gives a nice extra bite of heat. Very easy and tasty! Wish I had experimented with mole sauce sooner.

3/4 lb Boneless, skinless chicken breasts (2)
2 tbsp Olive oil
2 cups red mole sauce
1 Red pepper, diced
1 tsp cumin (optional)
1/2 tsp cinnamon
2 cloves of garlic, minced
1/4 tsp salt
3 green onions, diced (1/2 cup)
1 ½ cups Monterey jack cheese, grated
1 can black beans (16 ounces)
8 Mexican corn tortillas (small-medium)
  1. Preheat oven to 350F
  2. Slice chicken into strips
  3. Saute chicken and garlic in 2 tbsp oil until chicken is nicely cooked, do not over cooked or brown
  4. Add 1 cup red mole sauce, black beans, red pepper, cumin, cinnamon and salt
  5. Simmer approximately 10 minutes or until thick
  6. Add green onions
  7. In each tortilla add chicken mixture and sprinkle with small amount of Monterey cheese.
  8. Roll up the tortilla and place in baking dish.
  9. Top with remaining 1 cup mole sauce
  10. Bake at 350F for 15 minutes
  11. Remove from oven and sprinkle with remaining cheese and bake 5 minutes more or until cheese is nicely melted
  12. Enjoy with your favorite Mexican rice!
Rate for this recipe