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)
Instructions
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Warm tortillas: Heat tortillas on a skillet or microwave wrapped in a damp towel for 30 seconds.
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Prepare filling: Use shredded chicken or cheese, seasoned if desired.
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Heat mole sauce: Warm mole in a saucepan over low heat. Thin with water or broth if needed.
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Dip & fill: Dip tortillas in mole, fill with chicken or cheese, roll, and place seam-side down on a plate or baking dish.
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Top & serve: Spoon additional mole over enchiladas. Garnish with queso fresco, cilantro, and sour cream if desired.
Notes
Use sautéed veggies or mushrooms for a vegetarian or vegan version.
Add chili flakes or hot mole for extra spice.
To bake: Assemble, top with mole and cheese, and bake at 375°F for 15 minutes.
Great with rice, beans, or pickled onions.
Warm tortillas prevent cracking when rolling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
