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Mole Enchiladas

These Mole Enchiladas are rich, comforting, and bursting with flavor! Tender chicken, luscious mole sauce, and gooey cheese wrapped in soft tortillas make the perfect cozy meal.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Comforting, Easy, Enchiladas, Mole Sauce
Servings: 6 servings

Ingredients

  • 2 cups mole sauce
  • 3 cups cooked, shredded chicken
  • 1 cup freshly shredded mozzarella cheese
  • 12-14 corn tortillas or 8 flour tortillas Use corn for a traditional taste or flour for a softer texture
  • Mexican crema or sour cream For drizzling on top
  • Cotija cheese or queso fresco For finishing touches, adding a crumbly texture
  • Fresh chopped cilantro For a burst of freshness
  • Chopped avocado Creamy and nutritious, perfect for topping

Instructions

  • Preheat your oven to 375°F (190°C). Grease your baking dish with cooking spray or olive oil to prevent sticking.
  • In a large mixing bowl, combine the shredded chicken and mole sauce. Stir until the chicken is well-coated with the sauce.
  • Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
  • Take a tortilla and spoon a generous amount of the chicken and mole mixture into the center. Sprinkle a little mozzarella cheese on top, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.
  • Pour any remaining mole sauce over the enchiladas and sprinkle the remaining mozzarella cheese evenly on top.
  • Bake the enchiladas for 20-25 minutes, until the cheese is bubbly and golden.
  • Remove from oven and let cool for a few minutes. Drizzle with Mexican crema or sour cream, sprinkle with cotija cheese or queso fresco, garnish with cilantro and chopped avocado. Serve warm.

Equipment

  • Large Mixing Bowl
  • 9x13 inch Baking Dish
  • Medium Saucepan
  • Wooden Spoon
  • Cooking Spray or Olive Oil

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze assembled but unbaked enchiladas for up to 3 months; thaw before baking.
  • Substitute shredded beef, pulled pork, or vegetables for different protein options.
  • Try different cheeses like Monterey Jack or pepper jack for varied flavors.
  • Use whole wheat or gluten-free tortillas for dietary preferences.