Enchiladas de Mole Recipe

Name: Enchiladas de Mole
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 enchiladas
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 8 corn tortillas; 1 1/2 cups mole sauce (store-bought or homemade); 1/2 cup chicken broth; 1 cup shredded Oaxaca or mozzarella cheese; 1/4 cup crumbled queso fresco; 1/4 cup chopped fresh cilantro; 1/4 cup chopped white onion; 2 tablespoons vegetable oil; Salt to taste

Mexican · Main course · 55 min total

Enchiladas de Mole recipe videos

A classic Mexican dish featuring corn tortillas filled with shredded chicken, rolled, and smothered in rich, complex mole sauce, then baked with cheese.

30
min prep

25
min cook

4
servings

450
kcal/serving

Ingredients

2 cups shredded cooked chicken
8 corn tortillas
1 1/2 cups mole sauce (store-bought or homemade)
1/2 cup chicken broth
1 cup shredded Oaxaca or mozzarella cheese
1/4 cup crumbled queso fresco
1/4 cup chopped fresh cilantro
1/4 cup chopped white onion
2 tablespoons vegetable oil
Salt to taste

Instructions

Preheat oven to 375°F (190°C).
In a small saucepan, combine mole sauce and chicken broth. Warm over medium heat, stirring until smooth. Season with salt if needed.
Warm tortillas in a dry skillet or microwave until pliable.
Place about 1/4 cup shredded chicken in the center of each tortilla. Roll tightly and place seam-side down in a greased 9x13-inch baking dish.
Pour the warm mole sauce over the enchiladas, spreading evenly. Sprinkle shredded cheese over the top.
Bake for 15-20 minutes until cheese is melted and sauce is bubbly.
Remove from oven and top with crumbled queso fresco, chopped onion, and cilantro. Serve hot.

Tips

For a shortcut, use good-quality store-bought mole paste (like Doña María) and reconstitute with broth.
To make ahead, assemble enchiladas without sauce; refrigerate. Add sauce and cheese just before baking.
Serve with refried beans and Mexican rice for a complete meal.

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