Chicken Mole Enchiladas

These Chicken Mole Enchiladas might be the most flavorful enchiladas around made with dizzyingly delicious homemade Chicken Mole!

These Chicken Mole Enchiladas are restaurant delicious, exploding with authentic Mexican flavor and destined to become a new family favorite! Warm, pan-fried corn tortillas are stuffed with juicy Chicken Mole, tangy sour cream and buttery Monterrey Jack cheese, rolled and tucked into a pan, then blanketed with a rich, sweet, spicy, smoky, fruity, velvety mole sauce, sprinkled with more cheese, then baked to crispy-gooey cheesy perfection. This chicken enchilada recipe is always a crowd-pleaser, can be prepped in the morning and baked at night, made in mass quantities, and/or frozen for later for the ultimate make-ahead dinner. It also makes terrific leftovers – even with eggs for breakfast!

Chicken Enchiladas are Mexican comfort food at its most crave worthy. Along with these Chicken Mole Enchiladas, don’t miss Classic Chicken Enchiladas, Creamy Green Chili Chicken Enchiladas, Salsa Verde Honey Lime Chicken Enchiladas, Enchiladas Verdes, Ground Beef Enchiladas and Breakfast Enchiladas.

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How to Make Chicken Mole Video

up close of chicken mole enchiladas with chicken and mole sauce

What Is Mole Sauce?

Mole is essentially Mexico’s national dish, and refers to a family of sauces originating in the Oaxaca and Puebla regions of Mexico. However, each region of Mexico boasts its own unique version from red (mole rojo) to green (mole verde) to yellow (mole amarillo or amarillito) to black (mole negro) each characterized by a complex, layered flavor derived from intricate blends of dried chiles, spices, nuts, fruits, and seasonings. However, when most people think of “mole,” they think of Mole Poblano, which is what we are using in these Chicken Mole Enchiladas. It is an earthy, rich, dark, reddish-brown sauce from the state of Puebla defined by its use of Mexican chocolate.

Mole Sauce FAQS

Why is it called Mole?

The word “Mole” comes from the Nahuatl world “molli,” meaning “sauce.” The pronunciation of the word is ‘MOH-lay’, instead of ‘mole’. The term Mole is mostly used in the U.S for describing a certain sauce that has been spiced with rich, and earthy flavors.

What does Mole taste like?

Mole Poblano is the best-known variety of Mole Sauce in the U.S. It is a complex sauce layered with sweet, spicy, smoky, fruity and bitter flavors from a blend of dried chiles, spices, fruits, and seasonings. Its smooth and velvety in texture by blending in a blender until smooth and deep brown color. It is typically on the thick side, but can vary depending on the amount of nuts and seeds used.

What is Mole Sauce made out of?

Each region of Mexico has its own unique type of mole sauce, and therefore different ingredients are used. However, each are made with a combination of pureed dried chili peppers, namely, ancho, guajillo pasilla, mulato and/or chipotle peppers. For this Poblano Mole recipe, we will be using ancho, guajillo and pasilla peppers. These chiles do NOT make the sauce spicy, they just add layers upon layers of FLAVOR. Spices like peppercorns, cumin seeds, and cinnamon add depth to the sauce, nuts or seeds add earthiness and are used as a thickener, fruit (fresh or dried) add sweetness and tomatillos add sour notes. Mole Poblano gets its signature brown color from the addition of bitter Mexican chocolate or cocoa powder.

How is Mole Sauce made?

The spices and chiles are first toasted to enhance their smoky flavor, then combined with sautéed onions and garlic, chopped tomatoes, tomatillos, raisins and broth, then simmered together for about 20 minutes. Once the chilies are softened, Mexican chocolate is added before everything gets transferred to a blender and pureed until smooth.

What is Mole Sauce used for?

Mole sauce can be spooned over just about anything. Tacos, eggs, grilled chicken, beef, pork, enchiladas, burritos, you name it. This particular recipe explains how to make Chicken Mole using homemade Mole Sauce and shredded chicken.

serving chicken mole enchiladas garnished by pineapple

What is in These Chicken Mole Enchiladas?

These enchiladas are comprised of two main components: the Chicken Mole and the enchilada fixings such as cheese, tortillas, etc. Here’s what you’ll need for each:

For the Chicken Mole

Chicken: These enchiladas begin with my homemade Chicken Mole recipe made with boneless, skinless chicken thighs, simmered in water, bouillon, orange juice and bay leaves. The chicken is shredded, then combined with the homemade mole sauce which is made with the below ingredients. You may also use any shredded chicken and stir mole sauce directly into it.
Dried chiles: Pasilla, ancho and guajillo chili peppers are the base of the sauce with their rich, smoky flavor. I also like to add one chili de arbol for some heat.
Aromatics: Two whole yellow onions and 8 garlic cloves are the building blocks of flavor.
Spices: Whole spices such as black peppercorns, cumin seeds, coriander seeds, whole cloves, cinnamon, whole anise seeds are toasted to unlock their flavor, then stewed with the chilies and blended into the scratch Mole Sauce. I have included dried and granulated substitutions in the recipe card, but go whole if you can because their toasted aroma adds a complex depth to the mole sauce.
Tomatoes: 4 Roma tomatoes or you can use vine ripened tomatoes or one can of fire roasted tomatoes.
Tomatillos: These add the “sour” to the Mole Sauce with hints of lemon-like tartness. They should be easy to find at most grocery stores, chances are, you’ve passed them and never even noticed!
Raisins: These are use to add subtle fruity sweetness to balance the earthy richness and heat of the sauce.
Seeds and nuts: Almonds and sunflower seeds not only add flavor but also help thicken the sauce.
Mexican chocolate: This is earthy, rustic and bitter, with a very grainy texture because it’s minimally processed. My favorite brands are Abuelita and Ibarra, but use whatever you can find. Note, that the chocolate is often advertised as Mexican Hot Chocolate Drink Tablets. Just be sure to get the “tablets” or discs (solid chocolate) and not the powder.

For the Enchiladas

Corn tortillas: These boast a robust, slightly charred, sweet corn flavor that beautifully compliments and stands up to the earthy sauce. If you use flour tortillas, which are neutral in flavor, you will be missing a dynamic flavor element. Another bonus of corn tortillas is they reheat and freeze better than flour tortillas.
Cheese: I recommend Monterrey Jack cheese because it’s creamy, buttery, melts beautifully and compliments the sauce instead of competing with it. Please use freshly grated cheese because pre-shredded packaged cheeses use anti-clumping chemicals which prevent them from melting as well.
Sour cream: This is optional, but I love slathering a little sour cream on the tortilla before stuffing to add a contrasting, tangy creaminess. You may also use Greek yogurt.

CAN I USE FLOUR TORTILLAS?

You can certainly use flour tortillas if that is what your family prefers! I recommend toasting the tortillas in a skillet or over an open gas flame first to help prevent them from becoming soggy.

up close of showing how to make chicken mole enchiladas by stirring chicken in sauce

HOW TO PREVENT CORN TORTILLAS FROM TEARING

Use high quality tortillas. For all of my enchilada and taco recipes, I highly recommend La Tortilla Factory corn tortillas because they are thicker and don’t tear even when rolling or being piled with toppings. They come in 8 per package which means you will need 2 packages for this chicken enchilada recipe. They are more expensive BUT less than dining out!

Flash fry tortillas. If you don’t use quality corn tortillas, they will tear or completely fall apart if you try and roll them straight out of the package. Even if you dip them in enchilada sauce first, they will still break; but if you flash fry them, they emerge completely pliable. Frying the tortillas also enhances the corn flavor – yum!

Dip in sauce. If you use quality, thick tortillas, you won’t need the additional step of dipping them in the mole sauce. If your tortillas are prone to tearing, however, immersing them in sauce makes them more pliable and creates a protective, cohesive coating.

Microwave. If you don’t want to fry your tortillas, you can soften them in the microwave instead but I don’t find this method 100% fool proof when not using quality tortillas, and you miss the charred corn flavor of frying. To microwave, wrap a stack of tortillas in damp paper towels or clean kitchen cloth and microwave for 30 seconds to 1 minute. Fill and roll tortillas while they’re still warm then repeat with remaining tortillas.

While the steps of frying or microwaving and dipping might seem like a hassle, they only take a total of 20 seconds per tortilla (less if microwaving) and are SO worth the effort so you can use corn tortillas – because then you get to taste corn tortillas!

How to Make Chicken Mole Enchiladas

STEP 1: MAKE the chicken mole

I suggest making the Chicken Mole the day before making the enchiladas because it is a time-consuming process. The next day, all you’ll have to do is stuff and bake! I have a post dedicated to the process, so I won’t go into super detail here, but in summary:

Poach the chicken in water, bouillon and orange juice, then shred.

a collage showing how to make Chicken Mole Enchiladas by 1) searing chicken, 2) adding the chicken to a pot, 3) simmering with chicken broth until tender

To make the Mole Sauce, sauté onions and garlic then add toasted whole spices, sunflower seeds and almonds, dried chilies, tomatoes, tomatillos, raisins, and some of the reserved broth from making the chicken. Simmer for about 25 minutes until the chilies are tender.

showing how to make Chicken Mole Enchiladas by adding chili peppers, raisings, spices, tomatoes, tomatillos, sunflower seeds, almonds, tomatoes and chicken broth to a pot to simmer

Puree everything in a blender until smooth.

Pour about half of the sauce over the shredded chicken and stir to coat and reserve the rest for topping the enchiladas (you won’t use quite all of it).

showing how to make chicken mole enchiladas by combining shredded chicken with mole poblano sauce

STEP 2 – FLASH FRY TORTILLAS:

Flash frying the tortillas is optional – you can use the microwave method instead – but flash frying enhances the corn flavor which is sublime.
Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat.
Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Repeat with all tortillas.

showing how to make chicken mole enchiladas by flash frying the tortillas

STEP 3 – Combine FILLING:

Add shredded Chicken Mole to a large bowl and combine with cheese. This makes assembly extra quick!

a collage showing how to make chicken mole enchiladas by adding cheese to the chicken mole and combining

STEP 4 – ASSEMBLE:

Spread ½ cup Mole Sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin).
Slater each tortilla with a generous amount of sour cream (optional), then top with a generous amount of shredded chicken/cheese (about ⅓ cup).

showing for the chicken mole enchiladas by adding sour cream and chicken mole to the tortilla

Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas.
Top enchiladas evenly with sauce followed by remaining cheeses.

a collage showing how to make chicken mole enchiladas by adding rolled tortillas to a 9x13 baking dish then topping with mole sauce and cheese

STEP 4 – BAKE:

Bake enchiladas until cheese is melted and enchiladas are warm throughout.

TIPS AND TRICKS FOR making chicken Mole Enchiladas

Prep the Chicken Mole ahead of time. The Chicken Mole takes about two hours to prepare, so I suggest making it the day before. You can also make and freeze for up to three months, then thaw when ready to use in the enchiladas the next day.
Use quality corn tortillas. Set yourself up for success by starting with quality corn tortillas such as La Tortilla Factory which never tear. This also allows you to skip the step of dipping the tortillas in the sauce.
Customize heat. If you love heat, feel free to add 2 chiles de arbol or chipotle chili peppers to the Mole Sauce. You can also add heat with cayenne pepper after the sauce is done.
For the juiciest chicken. This recipe will work with chicken breasts or chicken thighs, but for best flavor, use chicken thighs.
Customize the enchiladas. You can customize your chicken enchiladas with any vegetables you like (see ideas to follow). You can also add other favorite add-ins such as jalapenos, olives, black beans, etc.
Toppings! Top your Chicken Mole Enchiladas with all or some of your favorite toppings such as sour cream or Greek yogurt (highly recommend), cilantro, jalapenos, avocados, guacamole tomatoes, black olives, etc. I personally love a fruit salsa as shown here.

WHAT TOPPINGS FOR Chicken ENCHILADAS

As is the case with all Mexican food, whether it’s tacos, burritos, fajitas, tortilla soup or chicken enchiladas, they are even better with toppings!

TOPPING IDEAS:

Sour cream or Greek yogurt: the bright tangy creaminess cuts through and compliments the earthy flavor profile.
Fruit Salsa: I love a sweet and spicy fruit salsa with the rich, robust earthiness of the Chicken Mole Enchiladas. Try pineapple salsa, mango salsa or pineapple mango salsa.
Tomatoes: quartered cherry tomatoes or seeded, chopped Roma tomatoes or skip the plain tomatoes and use pico de gallo.
Pico de gallo: is fresh tomato salsa that adds a vibrant, punchy freshness. You can use my homemade pico de de gallo recipe or store bought. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge. Bring to room temperature before serving.
Cilantro: if you skip the pico de gallo, load on fresh cilantro and tomatoes for a fresh, zesty flair.
Avocados: chopped or sliced avocados.
Guacamole: use my homemade guacamole recipe (amazing!), your favorite recipe or even use store bought.
Hot Sauce: pass around the hot sauce so individuals can customize the heat.

up close of serving chicken mole enchiladas

possible Chicken Enchilada variations

This Chicken Mole Enchilada recipe is extremely versatile and a great springboard for all sorts of add-ins. Just keep in mind that you will need to reduce the amount of chicken by the amount of add-ins so you don’t end up with lots of extra filling.

Customize the Mole Sauce: make it sweeter with sugar, spicier with cayenne or chipotle peppers, tangier with apple cider vinegar, or thinner with additional chicken broth.
Swap protein: although this recipe is for Chicken Mole Enchiladas, the recipe works well for shredded beef, ground beef, ground turkey, and ground chicken as well. You can also use any of my Mexican proteins such as Chipotle Sweet Pulled Pork, Crockpot Mexican Chicken, 10 Minute Mexican Chicken, Salsa Verde Chicken, Beef Barbacoa, Carnitas, or Mexican Ground Beef.
Add beans: pinto beans, black beans and even refried beans are yummy!
Add vegetables: corn, zucchini, bell peppers, sweet potatoes, butternut squash, spinach, olives, jalapenos, etc. Pick your favs!
Add rice or quinoa. add cooked rice or cooked quinoa directly into the filling for yummy texture.
Swap cheese. use more or less cheese – and when I say “more or less,” I, of course, mean more. You can also swap the type of cheese but be aware this will change the flavor profile. If you love spicy, consider using Pepper Jack cheese.
Spice it up. if you love heat, you have a few options to spice up this chicken enchilada recipe: 1) add cayenne pepper to the sauce, 2) add hot sauce to the sauce, 3) add chopped, pickled jalapenos to the filling, 4) add minced chipotle peppers to the filling 5) swap the Monterrey for Pepper Jack. Alternatively, you can allow everyone to control the spice level of their own portion by passing around a bottle of hot sauce.

serving chicken mole enchiladas on a plate garnished by salsa and cotija cheese

WHAT to serve with Chicken Enchiladas

This Chicken Mole Enchilada recipe is fabulous with cilantro lime rice or just plain rice along with sour cream, avocados or guacamole, and/or a fruit salsa like mango salsa or pineapple salsa . If you’re looking for more side dishes, it’s delicious with:

Rice: Plain rice is excellent because the chicken is so flavorful or cilantro lime rice or Restaurant-Style Mexican Rice is delicious as well.
Salad: Go as simple as a green salad and toss in some crushed tortilla chips and black beans or go big with Mexican salad, southwest salad, Mexican pasta salad, or corn salad.
Vegetables: Jam all your veggies into the salad or serve salad along with or in addition to elote (Mexican Grilled Street Corn – AH-mazing) grilled corn on the cob, baked asparagus, roasted broccoli, roasted cauliflower, roasted Brussels sprouts or roasted butternut squash.
Fruit: Keep it simple and serve with your favorite fruit such as pineapple, cantaloupe, or grapes or amp it up with pina colada fruit salad, fruit salad with honey lime vinaigrette, or winter fruit salad.
Dessert! Finish off your homemade Mexican fiesta with Tres Leches Cake for the win!

What Can I Prep Ahead of Time?

You can prep the Chicken Mole Enchilada recipe completely ahead of time (see section below), or in stages:

Chicken Mole: can be made and refrigerated for up to 5 days or frozen for up to 3 months.
Filling: mix the cheese and Chicken Mole together and refrigerate.
Flash fry tortillas. flash fry the tortillas then store them in an airtight container. When ready to use, wrap a stack in damp paper towels or a clean kitchen cloth and microwave for 30 seconds to 1 minute. Fill and roll tortillas while they’re still warm then repeat with remaining tortillas.
Salsa and toppings: make the salsa or prepare other toppings and refrigerate until ready to use.

Can I Meal Prep Enchiladas?

You can assemble this chicken enchilada recipe ahead of time for an easy bake and serve dinner! I especially love using corn tortillas if making ahead because they hold up much better than flour tortillas.

To make Chicken Enchiladas ahead:

1. Prepare enchiladas according to directions, cover tightly with foil and refrigerate for up to 24 hours.
2. When ready to cook, add an additional 15 minutes to the baking time.

HOW Long are enchiladas good for?

Chicken Mole Enchiladas should be covered tightly in plastic wrap or foil and stored in the refrigerator. When stored correctly, they are good for about 5 days.

How do I reheat chicken enchiladas?

These Chicken Mole Enchiladas keep and reheat well both in the oven and in the microwave when using corn tortillas:

OVEN: cover the pan with foil and bake at 350 degrees for approximately 25-30 minutes or until hot and bubbly.

MICROWAVE: microwave individual serving for 90 seconds, then at 20 second intervals until heated through.

Can I freeze these chicken enchiladas?

While some chicken enchilada recipes don’t freeze as well due to a cream-based sauce and flour tortillas, these Chicken Mole Enchiladas freeze great! You can even double the recipe so you can enjoy one casserole now and one later.

I like to freeze my chicken enchiladas in a disposable pan for easy cleanup, but any freezer friendly 9×13 pan will also work. To freeze enchiladas:

1.   Assemble enchiladas up to the point of adding the cheese on top. You can add the cheese, but the cheese will have a better texture if you add it just when you’re ready to bake.
2.   Wrap the pan tightly in plastic wrap a couple times then then cover with foil. Label and freeze for up to three months.
3.   When ready to eat, let enchiladas thaw in the fridge overnight.
4.   Add cheese, cover and bake at 350 degrees for 30 minutes. Remove foil and continue to bake for an additional 5-10 minutes or completely heated through.
5.   Alternatively, you can bake enchiladas from frozen at 375 degrees F for 45 minutes or until heated through.

up close of serving chicken mole enchiladas on a plate with salsa and cotija cheese

Looking for more enchilada Recipes?

Classic Chicken Enchiladas
Creamy Green Chili Chicken Enchiladas
Salsa Verde Honey Lime Chicken Enchiladas
Enchiladas Verdes
Ground Beef Enchiladas
Breakfast Enchiladas
Chicken Enchiladas
Enchiladas Verdes
Chicken Enchilada Soup
Enchilada Sauce

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Chicken Mole Enchiladas

Servings: servings

Total Time: 3 45

Prep Time: 1 15

Cook Time: 2 30

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Ingredients

ENCHILADAS

1 recipe Chicken Mole (Click "Chicken Mole" for the recipe. You will use 3 ½ cups chicken plus 2 ½ cups sauce)
1/3 cup sour cream or Greek yogurt, more or less to taste
3 cups shredded Monterrey Jack cheese, divided
10-12 quality corn tortillas (like La Tortilla Factory)

Pineapple Pico de Gallo (optional)

2 cups chopped pineapple
4 Roma tomatoes, seeded and diced
1 cup diced white onion
3/4 cup loosely packed cilantro, minced
1-2 jalapenos, seeded, deveined, minced
1 1/2 tablespoons lime juice
salt and pepper to taste

Instructions

CHICKEN MOLE: Prepare Chicken Mole according to recipe directions (click HERE for the recipe). I suggest doing this a day ahead of time. You can also make the Pineapple Pico de Gallo up to a day ahead, refrigerate, then drain off excess juices before serving.
PINEAPPLE PICO DE GALLO: Add all of the ingredients to a medium bowl and stir to combine. Cover and refrigerate for at least 30 minutes. When ready to serve, taste and add additional lime juice, salt and pepper if desired.
FLASH FRY TORTILLAS (optional, but highly recommended – see microwave option in notes): Preheat oven to 350°F. Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Repeat with all tortillas, stacking fried tortillas in between damp paper towels so they stay super pliable.
COMBINE: Add 3 ½ cups Chicken Mole to a large bowl and stir in 2 cups Monterrey Jack cheese.
ASSEMBLE: Spread ½ cup Mole Sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin). Spread about ½ tablespoon sour cream in the middle of each tortilla (or more if you like!) then top with a generous amount of filling (about ⅓ cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas. **If you don't use thick tortillas, you may need to dip tortillas in Mole Sauce before filling so they don't tear.** Top enchiladas evenly with about 2 cups Mole Sauce followed by remaining 1 cup cheese.
BAKE: Cover tightly with foil and bake enchiladas at 350 degrees for 30-35 minutes, or until bubbly and cheese is melted. Serve with Pineapple Pico or sprinkle with chopped cilantro and other desired toppings.

Video

Notes

How to Microwave Tortillas: Flash frying the tortillas gives them texture, prevents them from tearing and enhances the flavor. You can microwave the tortillas instead but it’s not as foolproof. To microwave corn tortillas, work in 2 batches. Place 6 tortillas on a microwave safe plate, cover with a moist paper towel and microwave 40 to 60 seconds so they are warm and pliable. Fill and roll tortillas while they’re still warm then repeat with remaining tortillas.
Storage: Cover tightly and store in the refrigerator for up to 5 days.
To freeze: Assemble, wrap tightly in a couple layers of plastic wrap followed by foil; freeze for up to three months. Let enchiladas thaw in the fridge overnight, then bake at 350 degrees for 30 minutes, remove the foil and continue to bake for an additional 5-10 minutes or completely heated through. Alternatively, bake enchiladas from frozen at 375 degrees F for 45 minutes or until heated through.

Meal Prep

You can prep the recipe completely ahead of time, or in stages:

Completely assembled: Assemble, cover tightly with foil and refrigerate for up to 24 hours. When ready to cook, add an additional 15 minutes to the baking time.
Chicken Mole: can be made and refrigerated for up to 5 days or frozen for up to 3 months.
Filling: mix the cheese and Chicken Mole together and refrigerate.
Flash fry tortillas. flash fry the tortillas then store them in an airtight container. When ready to use, wrap a stack in damp paper towels or a clean kitchen cloth and microwave for 30 seconds to 1 minute. Fill and roll tortillas while they’re still warm then repeat with remaining tortillas.
Salsa and toppings: make the salsa or prepare other toppings and refrigerate until ready to use.