Chicken & Kale Mole Enchiladas Have. It. ALL! They’re cheesy, savory, hearty and packed with amazing flavorful ingredients. Chicken, black bean, poblano pepper and kale stuffed tortillas are covered in a quick, homemade, flavor packed mole sauce. And it’s topped with creamy avocado and pickled onions for extra tasty goodness!
Remember the delicious Holay Mole recipe I recently shared? Well, here’s just one reason why I love to thave the stuff on hand. This Chicken & Kale Mole Enchilada recipe is hands down my FAV way to eat enchiladas. I’ve cooked with traditional enchilada sauces before and they’re great. But, something about the depth flavor in a mole sauce with the chicken and veggies paired with melty cheese, creamy avocado and tangy onions is pure magic!
How to Make Chicken & Kale Mole Enchiladas
This recipe is just begging to be cooked. And it comes together so easily, especially if you’ve got the mole sauce hanging out in the freezer.
- Make the quick pickled onions first. They need at least an hour to hang out and pickle.
- If you don’t use an already prepared enchilada sauce, throw together this 15 Minute Holay Mole Sauce. It makes more than this enchilada recipe needs. But that’s great news, because you can just throw it in the freezer for your next batch of enchiladas!
- Next, prepare the filling by sauteing the poblano and kale. Stir in the cooked chicken, black beans and a portion of the mole sauce.
- Spoon some sauce on the bottom of an oven safe skillet or casserole dish.
- To assemble the enchiladas, lay a tortilla down in the pan with the sauce. You want to coat the outside of the tortilla. Spoon the filling in the center of a flour or corn tortilla along with a small handful of cheese. Tuck and roll the tortilla, making sure its enclosed so filling doesn’t spill out. Place seam down and repeat with remaining tortillas. They should be pretty snug in the pan.
- Spoon the remaining mole or enchilada sauce over the enchiladas. Top with cheese and bake!
How to Serve Mole Enchiladas
Serve the enchiladas with your favorite toppings: sour cream, greek yogurt, hot sauce, cilantro, etc. I highly highly recommend avocado and some freshly squeezed lime juice. And honestly, I would suggest not skipping the pickled onions. They pair so well, and they’re just so good! Not to mention, you’ll have a jar of pickled onions to last you several weeks to punch up all kinds of meals!
Another great thing about these enchiladas is you can make them ahead! Either prepare a pan and place in the fridge to bake in a day or two. Or keep it in the freezer for down the road. I truly LOVE these enchiladas. And I know you’ll love them too! Enjoy!!
If you make these Chicken & Kale Mole Enchiladas make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
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Chicken, Black Bean & Kale Mole Enchiladas
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Total Time: 75 minutes
- Yield: About 6 Servings 1x
- Category: Main
- Method: Baked
- Cuisine: Mexican
Description
Chicken & Kale Mole Enchiladas are stuffed with chicken, black beans, poblano peppers and kale. Everything is covered in a quick mole sauce. And it’s topped with creamy avocado and pickled onions for an amazing flavor packed meal! Irresistable and crowd pleaser!
Ingredients
Ingredients:
1 tsp. EVOO
2 poblanos, chopped
1 bunch kale, chopped
3 c. shredded cooked chicken
1 (14oz) can black beans, drained and rinsed
2 c. prepared Holay Mole Sauce or prepared enchilada sauce, divided
8 oz. monterey jack cheese, shredded
10 – 12 (8inch) corn or flour tortillas
Avocado
Lime wedges
Cilantro
Quick Pickled Onions (1 Hour):
1 large red onion, thinly sliced into half moons
1/3 c. water
1/3 c. Apple cider vinegar
1/3 c. White vinegar
1 Tbsp. Honey
1/2 tsp. Salt
5 whole peppercorns
5 allspice berries
1/2 tsp. dried thyme
1/2 tsp. dried oregano
Instructions
- Preheat oven to 375. In a large sauce pan, warm EVOO over medium-high heat. Add poblano and cook until softened and lightly browned, about 5 to 7 minutes. Add in kale and saute until wilted. Stir in cooked chicken, beans and 1/2 cup mole sauce. Set aside.
- In the bottom of a 12 inch skillet or 9×13 baking dish, spread 1/2 cup of the mole sauce. Lay one tortilla down in the pan with the sauce to coat the back of the tortilla. Spoon about 1/2 cup of the filling in in the center of each tortilla with a heaping tablespoon of the shredded monterey cheese (making sure to reserve about 3/4 c. cheese for the top). Roll and tuck the tortilla. Carefully arrange in the pan, seam side down. Repeat with remaining tortillas. Spread the remaining 1 cup mole sauce over the top of the enchiladas. Sprinkle remaining cheese over the top. Transfer to the oven and bake for 20 to 25 minutes until cheese is melted. Serve with pickled onions, avocado, lime wedges and cilantro. Enjoy!
- To make the Quick Pickled Onions, bring the water, vinegars, honey and salt to a simmer. Let simmer a minute until salt is dissolved. In jar or heat safe container, add peppercorns, allspice berries, thyme, oregano and onions. Carefully pour hot vinegar mixture over the onions. Let sit at room temperature for at least 1 hour. Cover and store in the refrigerator.
Keywords: mole, enchiladas, chicken, black bean, kale, poblanos, chicken enchiladas, black bean enchiladas, mole enchiladas, pickled onions, cinco de mayo, mexican food, make ahead, freezer friendly
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