Chicken Mole Enchiladas

Quickly and easily make a batch of these Chicken Mole Enchiladas at home that tastes as good as your favorite Mexican restaurants’!  Corn tortillas are lightly fried in oil, filled with shredded chicken and cheese, and then covered in a homemade mole sauce that is secretly easy to make.  Meal prep them for the week or entertain guests with this impressive dish at your next Cinco de Mayo party!

Chicken Mole Enchiladas Recipe

We recently purchased some land out in West Texas that is a little rugged but does have the most beautiful sweeping views of the Rio Grande.

It has quickly become our tradition when driving home through Del Rio to stop at one of our favorite Mexican spots just off of I-90.

(If you’re familiar with the Julio’s brand of tortilla chips, then you’ll be delighted to know they have an actual restaurant!)

And sometimes, but not always, it happens to be our lucky day… the day they have chicken mole enchiladas as the daily special.

With their rich, chocolatey, and kinda’ spicy sauce, lightly fried corn tortillas, juicy and tender chicken.  These authentic Mexican enchiladas rival just about any other kind out there.

But the last few trips we’ve ended up disappointed when those mouthwatering enchiladas were not on the menu.

This last time was one time too many.

That week I set out to learn how to make our own homemade chicken mole enchiladas.  Little did I know how much a feat it was going to be!

Because the mole sauce can be super tricky.  And if you don’t want to slave away all day over a hot stove or purchase a few dozen ingredients, then you have to get a little creative.

And that’s when this easy mole sauce recipe was born!!

From there on it was game over.  I took the basic components from these Easy Chicken Enchiladas and these Salsa Verde Enchiladas but coated them in that rich and flavor-packed sauce.

And voila!!  Now chicken mole enchiladas can be the daily special at our house any day of the week!  And it can in yours, too, because these are secretly SO simple to make!

Ingredients

The ingredients for these chicken mole enchiladas include:

• Tortillas – Corn tortillas, not flour, are by far the best type of tortilla to use for enchiladas.  They soften up nicely, soak in the sauce, and do not get gummy or gooey after baking.
  • Feel free to use white or yellow corn tortillas.
  • Make sure you get at least a 5-inch tortilla, and no bigger than tortillas that are 7-inches in diameter.
• Chicken – Buying a cooked rotisserie chicken is the quickest and easiest way to make this recipe.  If you don’t have a rotisserie chicken, you can also make this Instant Pot Shredded Chicken using chicken breasts instead.
• Cheese – Sharp cheddar, Monterrey Jack cheese, Mozzarella cheese, or a Mexican Blend are recommended.  You can also always opt for a dairy-free variety, but just know that it won’t melt like cow’s milk cheese does.
• Coconut Oil – This is the secrete ingredient we use when making enchiladas.  Not only does it help to soften up the tortillas so they are pliable when rolling, but it also gives them a unique taste and flavor.
  • You can also use olive or vegetable oil or melted butter if you don’t have coconut oil on hand.
• Mole Sauce – While you can use a store-bought mole sauce instead, making it at home is actually pretty simple to do.  With a few basic ingredients and 20 minutes, you’ll have it ready to use!

Homemade Mole Sauce

Mole sauce is a traditional Mexican sauce or marinade that is made from dried chilis or powder, nuts and/or seeds, fruit, and rich spices such as cumin and cinnamon.  A dark red-brown mole sauce will typically have some kind of cacao in it either in the form of Mexican chocolate or even cocoa powder.

Unlike other authentic mole recipes, this one is much easier to make and with more common ingredients.  So there’s no need to go on a hunt to find 3 different types of dried peppers!

Here are the basic steps you’ll need to follow to make this easy mole sauce recipe:

1. Place a medium-sized saucepan or skillet over medium heat.  A saucepan is preferred since it’s deeper, but a shallower skillet may be used.

2. Add oil and diced onion and sauté for 3-4 minutes.  Add crushed garlic and continue sautéing for another minute. (step 1 above)

3. In a small bowl whisk together the chili powder, cumin, cinnamon, coriander, cloves, salt, and black pepper. 

4. Reduce heat to low and stir in the mixed seasoning ingredients along with the cornstarch.  Stir for 1 minute.  Pay very close attention here.  If you stop stirring the bottom may burn! (step 2 above)

5. Pour in ½ cup of broth and scrape the bottom of the pot to release any bits or pieces.  And scrape it really good!  You want to make sure and get all of the flavorful ingredients blended together in the next step. (step 3 above)

6. Add the onion and seasoning mixture to a large food processor or a high-speed blender along with the chipotle peppers, almond butter, raisins, cocoa powder, and remaining broth. (step 4 above)

7. Process for 1-2 minutes or until it is completely smooth.  And double-check that it’s smooth.  The last thing you want is to get a big bite of a chipotle pepper in your sauce!

8. Pour the sauce back into the saucepan and bring it to a boil.  Reduce heat to low and simmer, uncovered, for 15 minutes.  The key here is UNCOVERED.  If you cover the sauce while cooking there will be no way for the extra liquid to evaporate off and you’ll end up with a very runny mole sauce. (step 5 & 6 above)

Shredding Chicken

There is one BIG tip I want you to know when it comes to shredding chicken.

Warm chicken is WAY easier to shred than cold.  So make sure to shred your rotisserie chicken as soon as you get home from the grocery store.

Also, one rotisserie chicken has about 4 cups of shredded chicken.  So you’ll end up using a little more than half of it in this recipe.

You can use up the leftovers to add to a Kale Salad or add some to your furry friends’ bowl for dinner. 🙂

To shred the chicken:

1. Use two forks – holding the chicken down with one fork and pulling it apart with the other.
2. Dive right in with your hands – this is the messiest way but definitely the fastest.

How to Make

Here are the step-by-step instructions for making chicken mole enchiladas:

Serving

These mole chicken enchiladas are already loaded with tons of Mexican flavors.  However, you can always take them over the top by topping them with:

• Fresh cilantro.
• Chopped green onions.
• Sour cream.
• More salsa. (Like this Roasted Salsa, Salsa Verde, or Mango Salsa)
• Avocado or guacamole.

Meal Prep and Storage

To Prep Ahead:  This chicken enchilada recipe is a great one to meal prep ahead for busy weeks.  You can either prep the entire enchilada dish up to 24 hours in advance and stop just before baking.  Or you can prepare the mole sauce one night and store it in the refrigerator for a few days until ready to use.

To Store:  Store enchiladas in an airtight container or in the baking dish they were cooked in with a piece of foil over the top in the refrigerator for up to 3-4 days.  They can also be frozen for up to 3-4 months.

To Reheat:  It’s best if you keep enchiladas in the baking dish you cooked them in so they’re easier to reheat.  To warm them back up, pop them into a 300 degree oven, covered, and cook for 10-15 minutes or until heated through.  You can also pop them in the microwave or add to a skillet with a touch of oil over medium-low heat.

FAQs

What is mole enchilada sauce?

Mole enchilada sauce is a rich, savory, and slightly spicy sauce with subtle hints of chocolate.

How spicy is mole sauce?

The spice level of mole sauce can vary from mild-medium up to it being pretty spicy.  The recipe you’ll find below is about a 3-4 out of 10.

What can you put mole sauce on?

You can pair mole sauce with roasted chicken, drizzle it on tacos, or top your favorite chicken enchiladas with it.

Is mole sauce unhealthy?

Mole sauce is a calorically dense sauce but it is a healthier option since it is made with real food ingredients such as nuts, seeds, peppers, and cocoa powder.

Pro Tips and Tricks

• Make the mole sauce from scratch.  A homemade enchilada sauce has so much more flavor than the store-bought canned kind.
• Use white or yellow corn tortillas for the best texture.  Flour tortillas get very gummy after baking.
• Lightly fry tortillas in oil so they don’t become soggy.  This is the TRICK to getting firm enchiladas that do not soak up too much sauce.
• Spread out the sauce all over the enchiladas.  If any area is exposed it will end up burning and getting too crispy.
• Take the foil off during the last 5 minutes of cooking.  Exposing the enchiladas to the hot air allows the edges to crisp up slightly.

Make it a Meal

If you would like a few side dish ideas for these mole enchiladas, you want to try the following recipes:

Instant Pot Mexican Rice

Mexican Street Corn Salad

Cilantro Lime Rice

Cheesy Southern Corn Fritters

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Chicken Mole Enchiladas Recipe

Quickly and easily make a batch of these Chicken Mole Enchiladas at home that tastes as good as your favorite Mexican restaurant's!  Corn tortillas are lightly fried in oil, filled with shredded chicken and cheese, and then covered in a homemade mole sauce that is secretly easy to make.  Meal prep them for the week or entertain guests with this impressive dish at your next Cinco de Mayo party!

Course Dinner

Cuisine Mexican

Keyword authentic, dinner, gluten free, mole

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 4 servings

Calories 684 kcal

London Brazil

Ingredients

Mole Sauce:*

• 1 Tbsp. oil avocado or olive
• 1 cup sweet onion finely diced
• 4 cloves garlic crushed
• 1 Tbsp. cornstarch
• 2 Tbsp. chili powder mild or mixed
• 1 tsp. cumin
• ½ tsp. cinnamon
• ½ tsp. coriander
• ⅛ tsp. cloves
• 1 tsp. salt
• ½ tsp. black pepper
• 2 ½ cups chicken broth
• 1-2 chipotle peppers in adobo sauce with sauce
• 3 Tbsp. almond butter
• ¼ cup raisins
• 2 ½ Tbsp. cocoa powder regular

Chicken Enchiladas:

• 8 corn tortillas white or yellow
• 2 Tbsp. Coconut oil olive or avocado oil
• 2 cups shredded chicken
• 2 cups shredded cheese Mozzarella or Monterrey Jack

Toppings:

• Cilantro optional
• Queso Fresco optional
• Sour Cream optional

Instructions

How to Make Mole Sauce:

1. Place a medium-sized saucepan or skillet over medium heat.
2. Add oil and diced onion and sauté for 3-4 minutes.
3. Add crushed garlic and continue sautéing for another minute.
4. In a small bowl whisk together the chili powder, cumin, cinnamon, coriander, cloves, salt, and black pepper.
5. Reduce heat to low and stir in the mixed seasoning ingredients along with the cornstarch. Stir for 1 minute.
6. Pour in ½ cup of broth and scrape the bottom of the pot to release any bits or pieces.
7. Add the onion and seasoning mixture to a large food processor or a high-speed blender along with the chipotle peppers, almond butter, raisins, cocoa powder, and remaining broth.
8. Process for 1-2 minutes or until it is completely smooth.
9. Pour the sauce back into the saucepan and bring it to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
10. You should end up with ~2 ¼ cups of mole sauce. Use immediately to make these Chicken Mole Enchiladas or store in the refrigerator for up to 4-5 days.

How to Make Chicken Mole Enchiladas:

1. Preheat oven to 350 °F

2. Pour ½ cup of the mole sauce into a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray.
3. Place a large skillet over medium heat. Add 1 tablespoon of coconut oil to the skillet. Let melt completely and then add 3-4 tortillas in a single layer. Cook the tortillas for about 1-2 minutes per side, making sure they get slightly crispy but not too firm.
Place tortillas on a paper towel-lined plate to let any excess oil drain off.  Repeat with remaining oil and tortillas.
Fill each tortilla with ¼ cup of shredded chicken, 2 tablespoons of cheese, and 1 tablespoon of mole sauce.
4. Fold the right side of the tortilla over to cover the filling ingredients and then fold the left side over. Place the filled tortillas seam-side into the baking dish with the enchilada sauce.
5. Pour the remaining enchilada sauce over all of the filled tortillas. Using a spoon, spread it out so it completely covers all of the edges.
6. Top with the remaining shredded cheese.
7. Bake enchiladas uncovered for 20-25 minutes in the preheated oven. Remove the foil from the baking dish during the last 5 minutes of cooking so the edges can crisp up.
Let enchiladas sit at room temperature for 5 minutes before serving with fresh cilantro, green onions, sour cream, salsa, or guacamole. Enjoy!

Recipe Notes

• You can also substitute with a store-bought mole sauce.
• One serving size is for 2 enchiladas with sauce.

Meal Prep and Storage

• To Prep Ahead:  This chicken enchilada recipe is a great one to meal prep ahead for busy weeks.  You can either prep the entire enchilada dish up to 24 hours in advance and stop just before baking.  Or you can prepare the mole sauce one night and store it in the refrigerator for a few days until ready to use.
• To Store:  Store enchiladas in an airtight container or in the baking dish they were cooked in with a piece of foil over the top in the refrigerator for up to 3-4 days.  They can also be frozen for up to 3-4 months.
• To Reheat:  It's best if you keep enchiladas in the baking dish you cooked them in so they're easier to reheat.  To warm them back up, pop them into a 300 degree oven, covered, and cook for 10-15 minutes or until heated through.  You can also pop them in the microwave or add to a skillet with a touch of oil over medium-low heat.

Pro Tips and Tricks

• Make the mole sauce from scratch.  A homemade enchilada sauce has so much more flavor than the store-bought canned kind.
• Use white or yellow corn tortillas for the best texture.  Flour tortillas get very gummy after baking.
• Lightly fry tortillas in oil so they don't become soggy.  This is the TRICK to getting firm enchiladas that do not soak up too much sauce.
• Spread out the sauce all over the enchiladas.  If any area is exposed it will end up burning and getting too crispy.
• Take the foil off during the last 5 minutes of cooking.  Exposing the enchiladas to the hot air allows the edges to crisp up slightly.

Nutrition Facts

Chicken Mole Enchiladas Recipe

Amount Per Serving

Calories 684 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 17g106%

Trans Fat 1g

Cholesterol 97mg32%

Sodium 1638mg71%

Potassium 999mg29%

Carbohydrates 53g18%

Fiber 12g50%

Sugar 4g4%

Protein 40g80%

Vitamin A 2724IU54%

Vitamin C 19mg23%

Calcium 464mg46%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.