Chicken Mole Enchiladas

Enchiladas are delicious, yes — but have you ever tried them with mole, also known as enmoladas? This is one of those recipes packed with bold, rich flavors that are still super easy to make, so I promise you, our Chicken Mole Enchiladas are going to win you over. This Mexican dish is creamy, comforting, and has just a slightly daring finish. They’re also perfect for a special dinner without complicating your life in the kitchen, because you can have them ready in about 35 minutes using store-bought mole and shredded chicken. So let’s make them!

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Chicken Mole Enchiladas

Ingredients

• 3 cups cooked, shredded chicken (about 1 lb / 450 g)
• 8 corn tortillas
• 2 cups prepared mole paste (about 8 oz / 225 g)
• 2 1/2 cups chicken broth (20 fl oz / 600 ml)
• 1 tablespoon vegetable oil (15 ml)
• 1/2 cup crumbled queso fresco (2 oz / 60 g)
• 1/4 cup thinly sliced white onion (1 oz / 30 g)
• 2 tablespoons toasted sesame seeds (20 g)
• Salt to taste

Equipment

• Large skillet
• Medium saucepan
• Kitchen tongs
• Large serving plate
• Serving spoon

See 5 variations of the recipe at the end.

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Instructions

1. First things first, heat the chicken broth until it’s nice and hot but not boiling—careful with that. Then slowly add the mole paste while whisking or stirring with a wooden spoon to avoid lumps. Cook over medium-low heat, stirring constantly so it doesn’t stick to the bottom, because if it does, things can go sideways fast. The mole should gradually thicken and turn glossy and silky—you’ll notice it, trust me. If it looks too thick, simply add a little more hot broth, one or two tablespoons at a time. Keep cooking for 8 to 10 minutes until the mole is fully blended, smooth, evenly colored, and creamy.
2. Now, in a large skillet, heat the oil over medium heat. The oil should be hot but not smoking. Using your tongs, dip each tortilla into the oil for about 5 to 10 seconds per side. Don’t actually fry them—just a quick dip to soften them so they’re flexible enough to roll without cracking. Place them on a plate lined with paper towels and keep them covered with a clean kitchen towel to hold the warmth.
3. Next, add about 1/3 cup of shredded chicken to the center of each tortilla, spreading it lengthwise from top to bottom without overfilling. Now go ahead and roll them up carefully but firmly, tucking the ends in slightly if you’d like so the filling stays put. Repeat this process until all the tortillas are filled and rolled.

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4. Arrange the enchiladas on a large serving plate or baking dish, always placing them seam-side down so they don’t open when serving. Carefully pour the hot mole over the top—generously, with love—making sure they’re fully coated so they stay juicy and packed with flavor. Just remember, this isn’t soup; you want them well covered, not swimming.
5. Sprinkle crumbled queso fresco over the hot mole so it softens slightly. Add thin slices of white onion, and if you’d like, drizzle a little Mexican crema on top. Finish with toasted sesame seeds for an extra flavorful touch.
6. And that’s it! Serve immediately while everything is hot and fresh, when the mole is silky and creamy, the chicken is juicy, and the toppings bring it all together beautifully.

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Ingredient Substitutions

• Shredded chicken: If you don’t have chicken, you can absolutely use cooked turkey, store-bought rotisserie chicken, or even shredded beef—they all work really well.
• Mole paste: If you can’t find mole paste, use mole powder and dissolve it in hot broth until it turns silky and flavorful.
• Chicken broth: Swap it with hot water and 1 bouillon cube, or go with vegetable broth instead.
• Queso fresco: You can also use cotija, mild feta, or even crumbled ranchero-style cheese.
• Sesame seeds: If you don’t have them, you can skip them or replace them with toasted pumpkin seeds to keep that crunchy touch.
• White onion: No white onion? Use thinly sliced red onion or chopped green onions instead.

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Prep Tips

• Perfect mole texture: To get it just right, heat it over medium-low and stir gently and constantly so it doesn’t stick and turns glossy.
• Adjust the consistency: If you notice the mole is too thick, simply add broth little by little until it coats the spoon with a creamy texture—you’ll know when it’s right.
• Flexible tortillas: Always dip them in oil for just a few seconds per side and keep them warm while you fill them with chicken.
• Extra flavor: This is optional, but you can toast the sesame seeds in a dry skillet for 1 to 2 minutes until they smell lightly nutty.
• Restaurant touch: For that final upgrade, stir in a spoonful of crema at the end for better flavor and presentation.

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Common Mistakes (What Not to Do)

• Don’t boil on high heat: If you do, the mole can turn bitter, thicken too much, and stick to the bottom—it just won’t turn out right.
• Don’t use mole without dissolving it: If you don’t properly mix it with hot broth, you’ll end up with some pretty unpleasant lumps.
• Don’t over-fry the tortillas: They should stay soft. If you fry them too long, they’ll harden and crack when you roll them.
• Don’t overfill: Remember, if you add too much chicken, the tortilla will open up and fall apart.
• Don’t serve the mole cold: If it’s not hot, it won’t coat properly and the enchiladas lose flavor and juiciness.
• Don’t slice the onion too thick: This matters—keep it thin, or it’ll overpower the flavor and feel heavy when you eat it.

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FAQ

• Can I use store-bought mole? Yes, of course—it’s always the most practical option. Just dissolve it well with hot broth and watch the texture.
• Which mole is best? Usually the one labeled mole poblano is your best bet because of its balanced sweet and spiced flavor.
• How do I know if the consistency is right? Just check that the mole coats the spoon and falls in a smooth ribbon.
• Can I use flour tortillas? You can, but honestly, the result will be more like a smothered burrito.
• How do I keep them from breaking? Always warm them or dip them in oil and keep them covered so they stay flexible.
• Can I bake them? Yes, bake at 350°F (175°C) for about 10 to 15 minutes and they’ll turn out great.
• What goes first? The order is simple—fill and roll first, then generously smother with hot mole.
• Can I make them ahead of time? Absolutely. Assemble the enchiladas and keep the mole separate until you’re ready to serve.
• How do I reheat without drying them out? Add extra mole or a splash of broth before reheating.
• What should I serve them with? There are plenty of options, but Mexican rice, refried beans, or a fresh salad are always perfect.

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Storing & Reheating

• Refrigeration: For this, store the enchiladas in an airtight container for up to 4 days—but honestly, it’s even better if you keep the mole separate.
• Freezing: If you’re going to freeze them, do it without the onion and cheese and store for up to 2 months. Don’t forget to thaw overnight in the fridge.
• Microwave: If you’re using the microwave, add 2 to 4 tablespoons of mole on top, and don’t forget to cover them because it can splatter while heating.
• Oven: If you have the time, even better—bake at 350°F (175°C) for 12 to 18 minutes, covered with foil and, of course, with a little extra mole.
• Skillet: For this method, reheat over low heat with a bit of extra mole to keep them from drying out.

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Serving Suggestions

• Serve with soft Mexican rice and a squeeze of lime to balance out the richness of the mole.
• Try them with refried black beans or simple simmered beans topped with crumbled cheese.
• Pair with a fresh salad of lettuce, cucumber, and avocado dressed with a light lime vinaigrette.
• Enjoy with a light hibiscus agua fresca or a lime mocktail over ice for something super refreshing.
• For dessert, go with rice pudding sprinkled with cinnamon or baked mini churros tossed in cinnamon sugar for a very Mexican-style finish.

Suggestions for Kids & Teens

• Make them a cup of street-style corn, but milder, with just a little mayo and cheese.
• Offer mini cheese quesadillas for anyone who prefers something familiar and easy.
• Serve oven-baked potato wedges with salt and lime—perfect for dipping.
• Give them strawberry lime water or a strawberry Italian soda with sparkling water.
• For dessert, strawberries and cream or yogurt fruit popsicles are always a hit.

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Variations

• Turkey Enchiladas: Try swapping the chicken for shredded turkey. Not only is it perfect for using up Thanksgiving leftovers or any roasted turkey, it’s absolutely delicious.
• Vegetarian Enchiladas: For our vegetarian friends, fill them with black beans and roasted sweet potato cubes, or sautéed mushrooms with garlic and onion for a meatless version that’s still packed with flavor.
• Extra Cheesy Enchiladas: If you love cheese like I do, add Oaxaca or Monterey Jack inside before rolling, and finish with queso fresco on top for an even creamier, cheesier bite.
• Crunchy Version: After smothering them with mole, pop them in the oven uncovered for about 10 minutes at 400°F (200°C) so the edges get slightly golden and crisp.
• Milder Mole: You can mellow out the mole by mixing in a splash of crema and a little extra hot broth to make it less intense and more kid-friendly.

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Nutrition Information (per serving)

Energy: 480 kcal | Protein: 32 g | Healthy Fats: 22 g | Carbohydrates: 38 g | Natural Sugars: 9 g | Fiber: 6 g | Sodium: 780 mg

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