Name: Mole Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 8 corn tortillas; 2 cups cooked chicken, shredded (or use cheese for vegetarian); 2 cups mole sauce (store-bought or homemade); ½ cup crumbled queso fresco; ¼ cup chopped cilantro (for garnish); Sour cream, for drizzling (optional)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Rich, smoky, and slightly sweet flavor from mole sauce
Easily customizable with chicken or cheese
A comforting, satisfying meal with minimal prep
Great use of leftover chicken or rotisserie meat
Perfect for weeknights or special dinners
Naturally gluten-free with corn tortillas
Traditional and authentic Mexican flavor
Simple to prepare with store-bought or homemade mole
Ready in under an hour
Beautiful presentation with colorful garnishes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 corn tortillas
2 cups cooked chicken, shredded (or cheese for a vegetarian option)
2 cups mole sauce (store-bought or homemade)
½ cup crumbled queso fresco
¼ cup chopped cilantro for garnish
Sour cream for drizzling (optional)

Directions

Warm the tortillas: Heat corn tortillas on a skillet or wrap them in a damp towel and microwave for 30 seconds to soften.
Prepare the filling: If using chicken, make sure it’s shredded and seasoned to taste. If using cheese, have it ready to fill.
Heat the mole sauce: Warm the mole sauce in a saucepan over low heat, thinning with a splash of water or broth if needed.
Dip and fill tortillas: Dip each tortilla in the warm mole sauce, then place it on a plate or work surface. Fill with chicken or cheese, roll up, and place seam-side down in a serving dish.
Top and serve: Spoon extra mole sauce over the rolled enchiladas. Garnish with crumbled queso fresco, chopped cilantro, and a drizzle of sour cream if desired.

Servings and timing

Servings: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Vegetarian: Use a mix of cheeses or sautéed vegetables instead of chicken.
Spicy Mole: Add chili flakes or a spicy mole variety for extra heat.
Baked Style: Assemble enchiladas in a dish, top with mole and cheese, then bake at 375°F for 15 minutes.
Vegan Option: Use plant-based cheese and mole, and fill with beans or sautéed mushrooms.
Crunchy Toppings: Add crispy onions or toasted sesame seeds for texture.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze enchiladas (without garnishes) for up to 1 month.
Reheat: Warm in the oven at 350°F or microwave until heated through. Add fresh garnishes after reheating.

FAQs

What is mole sauce made of?

Mole typically includes chili peppers, spices, chocolate, nuts, and sometimes fruit, creating a rich, complex flavor.

Can I use store-bought mole?

Yes, it saves time and still delivers delicious results. Just warm and thin as needed.

Can I make these ahead of time?

Yes, assemble ahead and reheat before serving. Add garnishes fresh.

Do I need to bake mole enchiladas?

Not necessarily. These can be served warm without baking, but baking helps blend the flavors further.

What goes well with mole enchiladas?

Serve with rice, beans, a simple salad, or pickled onions.

Are mole enchiladas spicy?

It depends on the mole. Some are mild and chocolatey, others are spicier—choose based on your preference.

Can I use flour tortillas?

Corn is traditional, but flour works if you prefer a softer bite.

How do I keep the tortillas from breaking?

Warm them before dipping and filling to keep them pliable.

Can I add vegetables to the filling?

Yes, sautéed mushrooms, spinach, or zucchini make great additions.

What’s the best cheese for a vegetarian version?

Use queso fresco, Oaxaca, Monterey Jack, or a blend.

Conclusion

Mole Enchiladas are a celebration of Mexico’s rich culinary heritage—comforting, complex, and endlessly satisfying. With tender fillings and a bold mole sauce, they make for a memorable meal whether you’re cooking for family or guests. Simple to prepare and full of authentic flavor, this dish is sure to become a favorite in your rotation.

Mole Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 35 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

Mole Enchiladas, or Enmoladas, are traditional Mexican enchiladas made with tender chicken or cheese wrapped in corn tortillas and smothered in a rich, smoky mole sauce. This easy and authentic recipe is perfect for weeknights or special dinners—ready in under 1 hour and naturally gluten-free!

Ingredients

8 corn tortillas

2 cups cooked chicken, shredded (or use cheese for vegetarian)

2 cups mole sauce (store-bought or homemade)

½ cup crumbled queso fresco

¼ cup chopped cilantro (for garnish)

Sour cream, for drizzling (optional)

Cook Mode Prevent your screen from going dark

Instructions

Warm tortillas: Heat tortillas on a skillet or microwave wrapped in a damp towel for 30 seconds.
Prepare filling: Use shredded chicken or cheese, seasoned if desired.
Heat mole sauce: Warm mole in a saucepan over low heat. Thin with water or broth if needed.
Dip & fill: Dip tortillas in mole, fill with chicken or cheese, roll, and place seam-side down on a plate or baking dish.
Top & serve: Spoon additional mole over enchiladas. Garnish with queso fresco, cilantro, and sour cream if desired.