Chicken Mole Enchiladas: Easy Authentic Mexican Sauce Recipe

Introduction

Let me tell you, the intoxicating scent of simmering mole sauce with toasted chiles, cinnamon, and chocolate swirling together in my kitchen is enough to make even the neighbors hungry. My first time making Chicken Mole Enchiladas—well, it was a wild experiment on a rainy Saturday, and I was instantly hooked. The kitchen was filled with a deep, earthy aroma that felt like an embrace from generations past. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

When I was knee-high to a grasshopper, my grandma would make mole from scratch for family gatherings. I’d watch her roast chiles until they puffed up and the air tingled with spice. Years ago, I tried to recreate her magic for a bake sale, only to realize what a labor of love mole truly is. Honestly, I wish I’d discovered this easier version sooner (less fuss, same soul). Now, this recipe is a staple for weeknight dinners and festive get-togethers. My kids can’t stop sneaking bites off the plate before it’s even served, and my friends always ask for the secret behind that rich, velvety sauce.

You know what? These Chicken Mole Enchiladas are perfect for potlucks, a sweet treat for your kids after soccer practice, or just to brighten up your Pinterest dinner board. They deliver pure, nostalgic comfort with every bite. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become my go-to for gifting, family dinners, and even solo nights when I want something that feels like a warm hug. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

After years of trial, error, and a few kitchen disasters, I can confidently say these Chicken Mole Enchiladas offer something truly special. There’s a reason this recipe gets rave reviews every single time I serve it. It’s not just the authentic Mexican sauce—it’s how the flavors meld together, creating a dish that’s both comforting and memorable. Here’s why you’ll fall in love:

• Quick & Easy: Comes together in under an hour, making it perfect for busy weeknights or spontaneous cravings.
• Simple Ingredients: No wild grocery list—most of these items are probably already in your kitchen.
• Perfect for Any Occasion: Great for cozy dinners, festive brunches, holiday mornings, or potluck parties.
• Crowd-Pleaser: Kids, adults, even the pickiest eaters ask for seconds. There’s something about that mole sauce that hooks everyone.
• Unbelievably Delicious: The combination of tender chicken, robust mole, and melty cheese is, honestly, comfort food at its best.

What sets this chicken mole enchiladas recipe apart is the balanced blend of spices and the shortcut mole method. Instead of slogging through hours of sauce-making, you use a blend of quality prepared mole paste and fresh ingredients. The result? A sauce that’s rich, complex, and deeply flavorful—without the headache.

I’ve tested every step, from roasting the chiles to blending the sauce (and yes, I’ve burned my fair share along the way). The texture is always velvety, never grainy, and the seasoning hits all the right notes—smoky, sweet, savory, and just a hint of heat. Whether you’re impressing guests or just feeding your crew, this recipe turns a simple meal into something unforgettable.

Honestly, it’s the kind of dish that makes you close your eyes after the first bite. If you want a healthier, faster version of classic chicken mole enchiladas with the same soul-soothing satisfaction, you won’t find better. I promise, you’ll be coming back to this recipe again and again.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and any specialty items are easy to swap or substitute. Here’s what you’ll need for the best chicken mole enchiladas with authentic Mexican sauce:

• For the Filling:
  • 2 cups (300g) cooked chicken, shredded (rotisserie works wonders—saves time and adds flavor)
  • 1/2 cup (60g) onion, finely chopped (adds a touch of sweetness)
  • 1/2 cup (60g) shredded Oaxaca cheese or Monterey Jack (melts beautifully)
  • Salt and pepper, to taste
• For the Mole Sauce:
  • 2 tablespoons (30ml) vegetable oil
  • 2 dried ancho chiles, stemmed and deseeded (for deep, smoky flavor)
  • 2 dried pasilla chiles, stemmed and deseeded
  • 2 tablespoons (30g) prepared mole paste (I recommend Doña Maria for best texture)
  • 1/2 cup (120ml) chicken broth (homemade or low-sodium store-bought)
  • 2 tablespoons (30g) unsweetened cocoa powder (the secret to that authentic mole taste)
  • 1/4 cup (40g) chopped tomatoes (fresh or canned)
  • 1 tablespoon (15g) almond butter or peanut butter (adds creamy richness—trust me)
  • 1 teaspoon (2g) ground cinnamon
  • 1/2 teaspoon (1g) ground cumin
  • 1 tablespoon (12g) brown sugar (balances out the heat and bitterness)
  • 1 small tortilla, torn (thickens the sauce and gives a silky mouthfeel)
  • Salt, to taste
• For Assembling:
  • 10 corn tortillas (6-inch/15cm size; fresh is best, but store-bought works)
  • Extra shredded cheese for topping
  • Fresh cilantro, chopped (for garnish)
  • Crumbled queso fresco (optional, but highly recommended)
  • Mexican crema or sour cream (for drizzling)

If you need to swap ingredients, use almond flour tortillas for a gluten-free option or dairy-free cheese if needed. In summer, toss in a handful of fresh corn or roasted poblano strips for extra flavor. For the mole paste, look for brands like Doña Maria or Goya—they’re reliable, and I’ve never had a batch turn out wrong. If you can’t find dried chiles, you can use 2 tablespoons of good-quality chili powder (not the same, but still delicious).

Equipment Needed

You don’t need a fancy kitchen setup to make these chicken mole enchiladas with authentic Mexican sauce, which is honestly a relief. Here’s what you’ll need:

• Large skillet or frying pan (cast iron works great for charring chiles)
• Medium saucepan (for simmering mole sauce)
• Blender or food processor (for smooth sauce—an immersion blender is fine too)
• Mixing bowls (for prepping chicken and cheese filling)
• Baking dish (9×13-inch/23x33cm preferred, but any oven-safe pan works)
• Tongs (makes flipping tortillas easy and keeps your fingers safe!)
• Measuring cups and spoons (for accuracy)
• Aluminum foil (for covering while baking)

If you don’t have a blender, you can mash the sauce with a potato masher—just expect a chunkier texture. I’ve used everything from a Pyrex dish to a deep pie plate for baking. For budget-friendly options, basic nonstick pans work perfectly, and honestly, my old $10 blender has survived more mole batches than I can count. Just give everything a good rinse after using—mole sauce can stain if left too long!

Preparation Method

Ready to make chicken mole enchiladas with authentic Mexican sauce? Here’s how I do it at home, step by step. This method is streamlined for flavor and efficiency, but I’ll add notes for troubleshooting and personal tips.

1. Char and Soak the Chiles (10 minutes): Heat the large skillet over medium-high. Toast the dried ancho and pasilla chiles until they puff and turn fragrant (about 1-2 minutes per side). Don’t let them burn—just a gentle char! Place chiles in a bowl, cover with hot water, and soak for 10 minutes until softened.
2. Make the Mole Sauce (15 minutes): In the medium saucepan, heat vegetable oil over medium. Sauté chopped onion until translucent (about 2-3 minutes). Drain chiles, then add to pan with tomatoes, mole paste, cocoa powder, almond butter, cinnamon, cumin, brown sugar, tortilla bits, and chicken broth. Stir until combined. Simmer for 5-7 minutes, then transfer to a blender. Blend until very smooth (add more broth if too thick). Taste and adjust salt.
3. Prepare the Filling (5 minutes): Mix shredded chicken with half the cheese and a pinch of salt and pepper in a bowl. Add 1/4 cup of mole sauce and stir to coat. The filling should be moist but not soggy.
4. Warm the Tortillas (5 minutes): Heat a clean skillet over medium. Warm each corn tortilla for 10-15 seconds per side, just until pliable. If they crack, wrap them in a damp towel and microwave for 20 seconds.
5. Assemble the Enchiladas (10 minutes): Spread 1/2 cup of mole sauce on the bottom of the baking dish. Fill each tortilla with about 2 tablespoons of chicken mixture, roll gently, and place seam-side down in the dish. Repeat until all tortillas are filled.
6. Top and Bake (20 minutes): Pour remaining mole sauce evenly over enchiladas. Sprinkle with extra cheese. Cover with foil and bake at 375°F (190°C) for 15 minutes. Remove foil and bake 5 more minutes, until cheese is melty and edges are bubbling.
7. Garnish and Serve (5 minutes): Let the enchiladas rest for 5 minutes—this helps everything set and makes serving easier (learned that the hard way). Top with chopped cilantro, crumbled queso fresco, and a drizzle of crema if desired.

If the mole seems thin, simmer a bit longer before blending. If it’s too thick, whisk in a splash of broth. For extra flavor, add a pinch of smoked paprika or a dash of cayenne. And don’t worry if things get messy—mole sauce likes to go everywhere. It’s part of the fun!

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks for making chicken mole enchiladas truly shine. Here’s what works (and what doesn’t), straight from my kitchen:

• Don’t Rush the Mole: Letting the sauce simmer and blend fully is key for depth of flavor. I’ve tried shortcuts—trust me, it’s worth the few extra minutes.
• Char, Don’t Burn: Toasting chiles brings out their smoky notes, but burning them makes the sauce bitter. Keep a close eye and flip quickly.
• Tortilla Troubles: Dry tortillas crack—always warm them before rolling, or microwave in a damp towel for emergency fixes.
• Layer the Sauce: Spread mole on both the bottom of the dish and over the top. It keeps enchiladas moist and lets every bite shine.
• Cheese Choices: Oaxaca melts best, but Monterey Jack is a reliable backup. Too much cheese can overpower the mole, so don’t go overboard.
• Multitasking: While chiles soak, prep your filling and cheese. It saves time and keeps you organized.
• Consistency Counts: If sauce separates, blend again or add a tiny bit of tortilla. If too thick, splash in broth. Mole should coat a spoon but not clump.

I’ve made mistakes—once, I skipped the soaking step, and my mole was gritty (never again). Another time, I left enchiladas uncovered, and they dried out. Now, I always cover for most of the bake, then finish uncovered for that bubbly top. It’s all about patience and a few personal tweaks. You’ll get the hang of it!

Variations & Adaptations

Chicken mole enchiladas are endlessly customizable. Here are some of my favorite ways to switch things up:

• Vegetarian Option: Swap shredded chicken for sautéed mushrooms, roasted sweet potatoes, or black beans. The mole sauce pairs beautifully with earthy veggies.
• Low-Carb Version: Use almond flour or low-carb tortillas, and skip the brown sugar (add a splash of monk fruit sweetener if needed).
• Spicy Mole: Add a chopped chipotle pepper in adobo to the sauce for extra heat. My husband loves this fiery twist!
• Seasonal Fillings: In summer, add grilled zucchini, fresh corn, or roasted poblano strips to the chicken mixture.
• Allergen-Friendly: For dairy-free, use vegan cheese and coconut yogurt drizzle instead of crema. Gluten-free tortillas work perfectly, too.

One personal favorite? I once swapped the chicken for leftover Thanksgiving turkey, and wow—talk about a flavor upgrade. The mole sauce brought out smoky notes in the turkey, and the whole dish felt festive. So, don’t be afraid to experiment. The base recipe is forgiving, and you can make it your own with whatever’s in the fridge.

Serving & Storage Suggestions

Chicken mole enchiladas are best served hot, straight from the oven, when the cheese is melty and the sauce is bubbling. I like to sprinkle fresh cilantro and crumbled queso fresco on top, then add a generous drizzle of Mexican crema or sour cream. If you want that picture-perfect Pinterest moment, arrange the enchiladas neatly in the baking dish and garnish with lime wedges for a pop of color.

Pair these with a side of Mexican rice, charred street corn, or a crisp green salad for a complete meal. They also go great with a cold horchata or a tangy margarita. For leftovers, let enchiladas cool to room temperature, then cover tightly and refrigerate for up to 3 days. You can freeze them for up to 2 months; just wrap individual portions in foil for easy reheating.

To reheat, pop in a 350°F (175°C) oven for 15-20 minutes, or microwave covered until hot. Mole sauce actually deepens in flavor overnight, so leftovers can be even tastier. If the sauce thickens, just stir in a splash of broth before serving.

Nutritional Information & Benefits

Each serving (about 2 enchiladas) provides approximately 380 calories, 23g protein, 19g fat, and 28g carbohydrates. The authentic Mexican sauce is packed with antioxidants from chiles and cocoa, while the chicken adds lean protein. Corn tortillas are naturally gluten-free, making this dish suitable for those with gluten sensitivities.

If you use low-fat cheese and almond flour tortillas, you’ll cut the carbs and saturated fat. Mole sauce contains heart-healthy fats from nuts and spices, and it’s surprisingly nutrient-rich. Watch out for dairy and nut allergies—swap with vegan cheese or sunflower seed butter if needed.

From a wellness perspective, I love that this recipe feels indulgent yet nourishing. The blend of protein, fiber, and antioxidants makes it a satisfying meal you can enjoy guilt-free.

Conclusion

So, why are these chicken mole enchiladas worth every minute in the kitchen? The answer’s simple—they bring authentic Mexican flavor to your table with minimal fuss, and every bite feels like a celebration. Whether you’re a mole sauce rookie or a seasoned enchilada enthusiast, this easy recipe lets you enjoy the richness of tradition without feeling overwhelmed.

Feel free to tweak and customize—swap ingredients, adjust spice levels, or try new fillings. That’s the beauty of homemade enchiladas. Personally, I love how this recipe connects me to family memories and offers a comforting meal any night of the week. If you give it a try, I’d love to hear about your experience! Leave a comment below, share your photos, or tag me with your own twists.

Honestly, there’s nothing quite like the first forkful of warm, saucy enchilada. I hope this recipe brings as much joy to your kitchen as it has to mine. Happy cooking!

Frequently Asked Questions

Can I make chicken mole enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them (covered) for up to 24 hours before baking. Just add a couple minutes to the bake time.

What can I use if I don’t have mole paste?

If mole paste isn’t available, use a blend of chili powder, cocoa powder, peanut butter, and cinnamon. It won’t be exactly the same, but it’s a tasty shortcut!

Are corn tortillas or flour tortillas better for enchiladas?

Corn tortillas are traditional and gluten-free, but flour tortillas work if that’s what you have. Just be aware they may get a bit softer after baking.

How spicy is the mole sauce?

This recipe is mild to medium, depending on the chiles you use. For less heat, remove all seeds and use mild chiles. For more, add a chipotle in adobo.

Can I freeze leftover enchiladas?

Absolutely! Wrap individual enchiladas tightly in foil and freeze for up to 2 months. Reheat in the oven until hot and bubbly.

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