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Enmoladas Rotisserie Chicken Casserole

Inspired by one of my favorite dishes around Austin, Texas in El Dorado Cafe’s mole enchiladas, this enmoladas casserole is a great way to elevate a rotisserie chicken for quick weeknight dinners. With only six ingredients, one skillet, and about ten minutes of prep, you can have a high protein meal the whole family (even picky eaters) will enjoy.

This dish is highly customizable, so I’ve included a recipe walkthrough below with tips for substitutions and customizations. If you’re in a hurry, you can hit the jump to recipe button above to print the recipe for later.

serving a slice of mole chicken enchilada casserole out of a skillet

Ingredients You’ll Need

Six ingredients—that’s all you need!

Pulled Rotisserie Chicken

You need a pound of chicken to make this casserole, which is about all the white meat on a rotisserie chicken. If you have other leftover pulled chicken on hand, that should work fine. You can also make simple boiled chicken breast or a big batch of pressure cooker Mexican chicken to use in place of rotisserie chicken.

pulled rotisserie chicken, black beans, mole sauce, corn tortillas, chicken bone broth, and grated pepper jack cheese

Mole Negro Sauce

If you’re unfamiliar with mole, it’s a traditional Mexican sauce consisting of chiles, chocolate, spices, nuts, and other ingredients depending on the recipe. Some recipes include things like crushed cookies and other goodies.

Another local Austin restaurant, El Naranjo, famously has THIRTY ingredients in their mole!

This chicken casserole uses a shortcut mole you can buy in stores, but I would encourage you to check out some recipes and consider making your own mole from scratch some time. And while the recipe calls for mole negro, mole rojo or mole poblano work just fine.

You can also use an extra concentrated mole paste, which I think is a little more flavorful than most sauces I’ve tried. It takes a bit longer since you’ll need to rehydrate in broth or water, but it’s still easy!

cooking down mole negro sauce, chicken bone broth, and black beans in a cast iron skillet

Chicken Bone Broth

Feel free to use water, regular chicken broth or stock, or any cooking liquid. I keep a ton of the Kirkland bone broth I highlighted in my high protein Costco shopping guide on hand since it’s a great way to add protein (especially collagen) to dishes.

Black Beans

Since mole has such a complex flavor profile, you can get away with minimal additional ingredients. Beans add some extra protein and fiber to the dish, and they also help thicken the filling.

But you can totally get by without the beans. Or if you’d like to add other ingredients like onions, peppers, and other vegetables, go right ahead. My ground turkey enchilada casserole uses frozen fajita veggies and roasted corn for easy added volume.

four corn tortillas in a skillet with chicken mole and black beans

Cheese and Corn Tortillas

Any soft melting cheese gets the thumbs up for this chicken mole casserole. I used pepper jack, but Monterey jack or colby jack would also work great. For best results, use freshly grated cheese instead of the bags of pre-shredded cheese.

As for the tortillas, I used standard corn tortillas. Flour tortillas should work fine. And other macro friendly tortillas like Mission Carb Balance may even save some calories if you’re looking to do so.

And if you’d like to skip the layering, my chicken taco casserole uses chopped tortillas that are just folded in and everything is topped with cheese. This is also a great way to get away with using less cheese, since that dish only calls for six tortillas and four ounces of cheese.

freshly grated pepper jack cheese on top of mole chicken enchilada casserole

Garnishes and Side Dishes

You basically have the full meal in the skillet with this recipe, but I’d recommend serving with a side of rice or Mexican rice and a spread of garnishes. Most mole enchiladas or enmoladas are served with freshly sliced white onion, Mexican crema and/or queso fresco, and sometimes sesame seeds.

Those are great options, but I’m a huge pickled vegetables fan. So you’ll see escabeche and pickled red onions pictured alongside this casserole. You’ll also see cotija cheese, limes, a jalapeño sauce, and salsa macha. When choosing your sides and garnishes for this dish, think of bright and fresh flavors.

mole rotisserie chicken enchilada skillet with garnishes

That should cover all your bases. If I missed something you’re curious about, ask away in the comments below. Otherwise, happy cooking and I hope you enjoy this chicken enchilada casserole!

And if you’re anything like me and are always on the hunt for new ways to repurpose rotisserie chicken, check out my sweet chili chicken bowls, easy chicken tacos, or Korean BBQ bowls next.

serving a slice of chicken mole enchilada casserole out of a cast iron skillet with a wooden spatula

Mole Enchilada Casserole with Rotisserie Chicken

Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A one pan pulled rotisserie chicken casserole with black beans and mole sauce layered between corn tortillas and jack cheese.


  • 1 pound Pulled Rotisserie Chicken
  • 12 oz jar Mole Negro Sauce*
  • 15 oz can Black Beans
  • 1 cup Chicken Bone Broth
  • 8 Corn Tortillas
  • 6 oz Monterey Jack or Pepper Jack Cheese


  1. Preheat your oven to 350ºF.
  2. Add the mole sauce, chicken broth, and black beans to a large skillet over medium heat. Cook for 3-4 minutes while stirring everything together. Once the sauce has slightly thickened and coats the back of the spoon, turn off the heat. (If you're using mole paste, cook it down with the broth or water on its own until smooth before adding the beans.)
  3. Add the pulled rotisserie chicken and stir to coat the chicken in the sauce.
  4. Transfer half the chicken mixture to a bowl before adding four corn tortillas and half the cheese on top of the remaining half in the skillet.
  5. Add three-fourths of the reserved chicken mixture on top before adding the remaining tortillas. Top the tortillas with the final bit of chicken mole and cheese.
  6. Bake for 25-30 minutes until the sauce is bubbling around the edges and the cheese is golden brown.
  7. Let the chicken casserole rest for 5-10 minutes before slicing and serving. Garnish with cotija cheese, freshly chopped cilantro and white onion, and a squeeze of lime juice, if desired.


*I used Ya Oaxaca Mole Negro sauce from Whole Foods. Any mole sauce should work fine as a substitute. If you use mole paste instead of mole sauce, you will need to add more chicken broth or water and simmer to thicken before adding the beans.

Other garnishes pictured here: escabeche, pickled onions, creamy jalapeño sauce, and salsa macha

The nutrition facts per serving for six larger servings are as follows: 460 calories, 34g protein, 40g carbs, 9g fiber, and 19g fat

Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 345Total Fat: 14gCarbohydrates: 30gFiber: 7gProtein: 25g

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John Reed

Monday 3rd of June 2024

Mason does it again! Made this tonight. Easy, tasty, and filling!

Mason Woodruff

Tuesday 4th of June 2024

Appreciate it, John!

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