Print

Chicken Mole Enchiladas: Easy Authentic Mexican Sauce Recipe

chicken mole enchiladas - featured image
Print Recipe

These Chicken Mole Enchiladas feature tender shredded chicken wrapped in corn tortillas and smothered in a rich, velvety mole sauce made with toasted chiles, cocoa, and spices. This easy, shortcut version delivers authentic Mexican flavor in under an hour—perfect for weeknight dinners or festive gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie recommended)
  • 1/2 cup onion, finely chopped
  • 1/2 cup shredded Oaxaca cheese or Monterey Jack
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 2 dried ancho chiles, stemmed and deseeded
  • 2 dried pasilla chiles, stemmed and deseeded
  • 2 tablespoons prepared mole paste (Doña Maria recommended)
  • 1/2 cup chicken broth
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup chopped tomatoes (fresh or canned)
  • 1 tablespoon almond butter or peanut butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 tablespoon brown sugar
  • 1 small tortilla, torn
  • Salt, to taste
  • 10 corn tortillas (6-inch size)
  • Extra shredded cheese for topping
  • Fresh cilantro, chopped (for garnish)
  • Crumbled queso fresco (optional)
  • Mexican crema or sour cream (for drizzling)

Instructions

  1. Heat a large skillet over medium-high. Toast dried ancho and pasilla chiles until puffed and fragrant, about 1-2 minutes per side. Place chiles in a bowl, cover with hot water, and soak for 10 minutes until softened.
  2. In a medium saucepan, heat vegetable oil over medium. Sauté chopped onion until translucent, about 2-3 minutes. Drain chiles and add to pan with tomatoes, mole paste, cocoa powder, almond butter, cinnamon, cumin, brown sugar, torn tortilla, and chicken broth. Stir until combined. Simmer for 5-7 minutes.
  3. Transfer sauce mixture to a blender and blend until very smooth, adding more broth if too thick. Taste and adjust salt.
  4. Mix shredded chicken with half the cheese and a pinch of salt and pepper in a bowl. Add 1/4 cup mole sauce and stir to coat.
  5. Heat a clean skillet over medium. Warm each corn tortilla for 10-15 seconds per side until pliable. If they crack, wrap in a damp towel and microwave for 20 seconds.
  6. Spread 1/2 cup mole sauce on the bottom of a baking dish. Fill each tortilla with about 2 tablespoons chicken mixture, roll gently, and place seam-side down in the dish. Repeat until all tortillas are filled.
  7. Pour remaining mole sauce evenly over enchiladas. Sprinkle with extra cheese. Cover with foil and bake at 375°F for 15 minutes. Remove foil and bake 5 more minutes, until cheese is melty and edges are bubbling.
  8. Let enchiladas rest for 5 minutes before serving. Top with chopped cilantro, crumbled queso fresco, and a drizzle of crema or sour cream.

Notes

Warm tortillas before rolling to prevent cracking. If mole sauce is too thick, add more broth; if too thin, simmer longer. Oaxaca cheese melts best, but Monterey Jack is a good substitute. For gluten-free, use corn or almond flour tortillas. Mole sauce deepens in flavor overnight, making leftovers even tastier.

Nutrition

Keywords: chicken mole enchiladas, authentic Mexican sauce, easy enchiladas, mole recipe, weeknight dinner, comfort food, gluten-free, Mexican cuisine, shortcut mole, family meal

Find it online: https://evabake.com/chicken-mole-enchiladas-easy-authentic-mexican-sauce-recipe/