If you have ever dreamed of a dish that beautifully balances rich, complex flavors with comforting textures, I’m thrilled to share this Chicken Mole Enchiladas Recipe with you. This recipe takes tender shredded chicken wrapped in soft tortillas, then drenched in a luscious, deeply spiced mole sauce that is both earthy and slightly sweet. Every bite bursts with warmth from cinnamon and chipotle, while the hints of cocoa and raisins add surprising depth. The melted, golden cheese on top brings everything together for a dish that feels like a cozy celebration of Mexican culinary artistry right in your own kitchen. Trust me, once you try these enchiladas, they’ll quickly become a favorite go-to for family dinners or special occasions alike.
Ingredients You’ll Need
Though the ingredient list may look extensive, every item is essential and contributes to the amazing taste, texture, or color that makes these enchiladas stand out. From spices that layer flavor to staples like chicken and cheese, each piece plays its part in creating a memorable meal.
- 1 Tbsp. oil (avocado or olive): A healthy fat base to sauté your onions for rich flavor development.
- 1 cup sweet onion (finely diced): Adds sweetness and a subtle crunch that balances the sauce.
- 4 cloves garlic (crushed): Boosts the aroma and gives the mole its classic savory punch.
- 1 Tbsp. cornstarch: Helps thicken the mole sauce to a velvety consistency.
- 2 Tbsp. chili powder (mild or mixed): Provides smoky depth and authentic Mexican heat.
- 1 tsp. cumin: Earthy and warm, cumin is a key spice in mole’s layered flavor.
- ½ tsp. cinnamon: Adds a surprising sweetness that complements the chipotle peppers perfectly.
- ½ tsp. coriander: Brings a fresh, slightly citrus-like note to the sauce.
- â…› tsp. cloves: Infuses subtle warmth without overpowering the dish.
- 1 tsp. salt: Enhances all the other flavors in the sauce and filling.
- ½ tsp. black pepper: Adds just enough bite for balance.
- 2 ½ cups chicken broth: Forms the flavorful base of the mole sauce.
- 1-2 chipotle peppers in adobo sauce (with sauce): Gives a smoky, spicy kick essential to authentic mole.
- 3 Tbsp. almond butter: Adds creaminess and a subtle nutty undertone to the sauce.
- ¼ cup raisins: Sweet bursts that beautifully contrast the smoky spices.
- 2 ½ Tbsp. cocoa powder (regular): Brings that signature mole chocolate depth (but not sweetness).
- 8 corn tortillas (white or yellow): Soft yet sturdy wraps for your delicious filling.
- 2 Tbsp. coconut oil (olive or avocado oil): Used to lightly crisp tortillas for wonderful texture.
- 2 cups shredded chicken: The hearty protein base soaked in rich mole flavor.
- 2 cups shredded cheese (Mozzarella or Monterrey Jack): Melts beautifully to create gooey, golden perfection on top.
- Cilantro (optional): Fresh herb that adds brightness at serving.
- Queso Fresco (optional): A crumbly, fresh cheese to sprinkle for extra authenticity.
- Sour cream (optional): For creamy tanginess that balances the dish perfectly.
How to Make Chicken Mole Enchiladas Recipe
Step 1: Make the Mole Sauce
Starting with the mole sauce is key because this complex, luscious sauce is the heart and soul of the Chicken Mole Enchiladas Recipe. Begin by sautéing the diced sweet onion in your chosen oil until tender and fragrant, then add crushed garlic for an extra layer of aroma. Whisk together your spices — chili powder, cumin, cinnamon, coriander, cloves, salt, and pepper — then stir them in with cornstarch over low heat to bloom their flavors and thicken the sauce. Pour in chicken broth, scraping the pan to lift up those tasty browned bits, then transfer everything to a blender along with chipotle peppers, almond butter, raisins, and cocoa powder to create a smooth, rich sauce. Return the blended sauce to the pan, simmer gently until beautifully thickened, and you have the perfect mole ready to soak into your enchiladas.
Step 2: Prepare the Tortillas
While the sauce simmers, preheat your oven to 350°F and get ready to lightly toast the tortillas. Warming and frying the tortillas briefly in coconut oil until they are just crisp enough helps prevent sogginess when baked in the mole sauce. These golden, pliable tortillas will cradle the filling perfectly, giving you that satisfying textural contrast that makes enchiladas so irresistible.
Step 3: Assemble the Enchiladas
Now for the fun part: assembling your Chicken Mole Enchiladas. Spread some mole sauce in the bottom of a baking dish to keep the enchiladas moist while baking. Then, spoon shredded chicken, cheese, and a bit of mole inside each tortilla before folding them neatly. Place the filled tortillas seam-side down in the baking dish, cover them with remaining mole sauce and cheese, then pop them into the oven. Baking them covered lets the cheese melt and the flavors meld together, while uncovering near the end crisps the edges to perfection.
Step 4: Finish and Rest
Once baked, letting your enchiladas rest outside the oven for a few minutes allows the sauce to settle and the cheese to slightly firm up, making them easier to serve and even more enjoyable to eat. This little waiting step really elevates your Chicken Mole Enchiladas Recipe to that restaurant-quality level.
How to Serve Chicken Mole Enchiladas Recipe
Garnishes
Fresh garnishes not only add pops of color but brighten the rich flavors of the enchiladas. Cilantro lends herbaceous freshness, crumble some Queso Fresco for a salty tang, and dollops of sour cream add delightful creaminess that tempers the dish’s bold spices. You can even sprinkle sliced green onions or a few slices of avocado to add a cooling, crisp touch that contrasts beautifully with the warm mole sauce.
Side Dishes
Simple side dishes are best to balance this flavorful meal. Mexican rice or a light cilantro-lime salad adds freshness to the plate. You might also enjoy serving a spoonful of creamy refried beans or black beans, which complement the mole’s deep flavors without overpowering them. These accompaniments turn your Chicken Mole Enchiladas Recipe into a complete and satisfying feast.
Creative Ways to Present
Looking to impress your guests? Serve your enchiladas layered in individual colorful casserole dishes or wrap each one in a cast iron skillet for rustic charm. For a casual gathering, platter-style with assorted dipping sauces such as guacamole, salsa verde, or a fresh tomato pico de gallo makes the meal interactive and festive. Presentation can elevate this already fantastic Chicken Mole Enchiladas Recipe to a stunning centerpiece on your table.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Mole Enchiladas keep beautifully in an airtight container in the fridge for up to 4-5 days. The flavors actually deepen over time, making your next meal just as delicious without extra effort.
Freezing
This recipe freezes wonderfully. After baking and cooling completely, pop the enchiladas into a freezer-safe container or wrap tightly with plastic wrap and foil. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating for the best texture and flavor.
Reheating
Reheat leftovers in the oven at 350°F covered with foil until warmed through to preserve the enchiladas’ moistness. You can also microwave individual portions for convenience, but be careful to avoid drying out the mole sauce. A quick splash of chicken broth while reheating can restore that just-cooked richness.
FAQs
Can I use store-bought mole sauce for this Chicken Mole Enchiladas Recipe?
Absolutely! While making mole sauce from scratch adds incredible depth, a good-quality store-bought mole can save time and still deliver delicious results. Just be sure to taste and adjust seasoning as needed since each brand varies in flavor and heat.
What type of chicken works best for these enchiladas?
Shredded cooked chicken breast or thigh works perfectly here. Thigh meat has more fat, which means more flavor and moistness, but either will soak up the mole sauce beautifully and provide the hearty protein component to your enchiladas.
Can I make this recipe vegetarian?
Yes! Substitute the chicken broth with vegetable broth, omit the chicken, and replace it with roasted vegetables or beans. Use your favorite cheese or plant-based alternatives to keep it just as satisfying.
How spicy is this Chicken Mole Enchiladas Recipe?
The heat level comes mainly from the chipotle peppers in adobo. Using one pepper yields mild warmth, while adding two packs more smoky heat. You can adjust according to your tolerance or omit them slightly if you prefer a gentler flavor.
What is the best cheese for enchiladas?
Mozzarella and Monterrey Jack melt beautifully and have mild flavors that complement – not overpower – the mole sauce. For a richer flavor, feel free to add a blend of cheeses or top with crumbly Queso Fresco after baking for a fresh touch.
Final Thoughts
Nothing quite compares to the comforting hug of a perfectly made Chicken Mole Enchiladas Recipe. With its complex sauce, tender chicken, and melty cheese, it’s a dish that brings warmth and joy to any gathering. Don’t hesitate to give this recipe a try—you’ll find yourself returning to its rich flavors time and time again, sharing that unbeatable homemade taste with everyone you love. Happy cooking!
Print
Chicken Mole Enchiladas Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Entree
- Method: Baking
- Cuisine: Mexican
Description
Chicken Mole Enchiladas feature tender shredded chicken wrapped in lightly crisped corn tortillas, smothered in a rich, homemade mole sauce crafted from a blend of spices, chipotle peppers, almond butter, raisins, and cocoa powder. Baked to perfection with melted cheese on top, these enchiladas are a comforting and flavorful Mexican-inspired dish perfect for weeknight dinners or special occasions.
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
- â…› 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)
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)
- Cilantro (optional)
- Queso Fresco (optional)
- Sour cream (optional)
Instructions
- Prepare Mole Sauce: Place a medium-sized saucepan or skillet over medium heat. Add oil and diced onion and sauté for 3-4 minutes until translucent.
- Sauté Garlic: Add crushed garlic and continue sautéing for another minute to release its aroma.
- Add Spices and Cornstarch: In a small bowl, whisk together the chili powder, cumin, cinnamon, coriander, cloves, salt, and black pepper. Reduce heat to low and stir in the mixed seasoning ingredients along with cornstarch. Cook for 1 minute to toast the spices.
- Deglaze with Broth: Pour in ½ cup of chicken broth and scrape the bottom of the pan to loosen any browned bits making a flavorful base.
- Blend Mole Ingredients: Transfer the onion and seasoning mixture to a large food processor or high-speed blender. Add the chipotle peppers with adobo sauce, almond butter, raisins, cocoa powder, and the remaining chicken broth. Blend for 1-2 minutes until completely smooth.
- Simmer Mole Sauce: Pour the blended sauce back into the saucepan and bring it to a boil. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally. The sauce should reduce to about 2 ¼ cups.
- Preheat Oven: Set the oven temperature to 350°F (175°C) and prepare a 13 x 9 inch baking dish, spraying it with non-stick cooking spray.
- Prepare Tortillas: Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. Once melted, add 3-4 tortillas in a single layer and cook for 1-2 minutes per side until slightly crispy but still pliable. Drain on paper towels. Repeat with remaining tortillas and oil.
- Assemble Enchiladas: Fill each tortilla with ¼ cup shredded chicken, 2 tablespoons shredded cheese, and 1 tablespoon mole sauce. Fold the right side over the filling and then fold the left side to enclose it. Place seam side down in the baking dish spread with mole sauce.
- Add Remaining Sauce and Cheese: Pour remaining mole sauce evenly over the filled tortillas, covering edges. Sprinkle with the remaining shredded cheese.
- Bake: Cover the baking dish with aluminum foil and bake for 20-25 minutes. Remove foil during the last 5 minutes to allow the edges to crisp up.
- Serve: Let enchiladas rest for 5 minutes at room temperature. Garnish with fresh cilantro, green onions, queso fresco, sour cream, salsa, or guacamole as desired. Enjoy your flavorful Chicken Mole Enchiladas!
Notes
- For a spicier mole, add an extra chipotle pepper or more adobo sauce.
- Almond butter can be substituted with peanut butter or other nut butters for different flavor profiles.
- Use fresh corn tortillas for best texture; if using store-bought, warm them to prevent cracking.
- Leftover mole sauce can be refrigerated up to 4-5 days or frozen for longer storage.
- For vegetarian option, substitute chicken with sautéed vegetables or beans.
