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oaxaca mole

Loaded Chicken Mole Skillet

Delicious mole sauce is layered in a skillet with shredded chicken, vegetable fajitas, refried beans, tortillas, and melted cheese! This is the ultimate Mexican lasagna!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 people

Ingredients

  • 12 oz monterrey jack cheese, shredded
  • 2 cups refried beans
  • 1 whole rotisserie chicken, shredded
  • 15-20 corn tortillas

Vegetable Fajita Layer:

  • 2-3 tbsp avocado oil
  • 1 large sweet yellow onion, quartered and thinly sliced
  • 3 large bell peppers, thinly sliced Use a mixed variety!
  • 1 tsp sea salt
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder

Mole Sauce:

  • 1 cup mole paste
  • 3 cups chicken broth

Instructions

  1. Preheat oven to 375 degrees.

  2. For vegetable fajitas: In a large skillet over medium heat, sauté onion and bell peppers with avocado oil over medium heat until it begins to soften, about 4 minutes. Add all spices, and continue to sauté about 3-5 more minutes, until soft. Set aside.

  3. In a medium saucepan, combine mole paste and chicken broth. Use a fork to break mole paste into small chunks. Set to medium-high heat, and whisk occasionally until mixture comes to a boil. Reduce heat to a simmer, and continue to whisk frequently until mixture thickens, about 3-5 minutes. Remove from heat and set aside.

  4. To layer mole bake, place all refried beans in a single layer on the bottom of the skillet. Top with 1/2 cup of prepared mole sauce. Then top with torn tortillas, forming a single layer.

  5. On top of tortillas, add half of the shredded chicken, half of the fajita mixture, 3/4 cup of mole sauce, and 1/4 of the shredded cheese. Top with a layer of torn tortillas. Repeat, using 1 cup of mole for the next layer. 

  6. Finally, top with all remaining mole sauce and shredded cheese. Bake for 25-30 minutes. Once done baking, set oven broiler to high to lightly brown cheese on top. Keep an eye on it! This process is quite quick and you don't want it to burn. Enjoy!

Recipe Notes

Mole paste can be found in the international section of your grocery store, but my preference is to buy it fresh from a market (especially from Chiles Secos at the Grand Central Market in downtown Los Angeles).