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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
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 684 kcal

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
  • 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.