A couple of months ago, I was interviewed by fellow food blogger Meghan, from the blog Cake ’n’ Knife. Among other questions, she asked me what my ultimate favorite meal was. I didn't even think twice about answering that Mole is my most favorite dish of all time (my mouth’s watering just from thinking about it right now).
Chicken Mole Enchiladas
Why might you ask? I guess it’s its combination of sweet and spicy flavors, but that’s not the only thing that makes it special. It’s what this dish represents in Mexican culture. When someone says that we’re going to have mole for lunch, you know that it’s a special occasion like a birthday, wedding, graduation, etc. It is truly an extraordinary meal.
If you’re familiar with this blog, you might know that I have the recipes for Mole Poblano, Enchiladas Tabasqueñas, and Mole Casserole, but there are plenty of more uses for the Mole sauce in Mexican Gastronomy, such as baking tamales with it, serving them with nopales (Nopalitos con Mole), or simply topping fried eggs with it for breakfast (this is a favorite here at home).
Here’s another very common dish that takes advantage of the leftover Mole sauce: Enmoladas filled with chicken. (You can also just fill them with crumbled cheese, if you prefer.)
How to make Chicken Mole Enchiladas
DIRECTIONS:
- You will need two frying pans. Place the mole sauce in one of the frying pans and set over medium low heat. Have a plate covered with paper towels ready. (Please check the ingredients list below)
- Meanwhile, add the vegetable oil in the other frying pan and turn the heat to high. Once the oil is hot, turn down the heat to medium and start frying the tortillas in a fast pace, turning once. The tortilla should turn soft but without any excess oil. Place the tortillas over the paper towel-covered plate to absorb the oil. Keep them warm.
- After frying all the tortillas, dip them one by one with the help of kitchen tongs (or your hand and a large spatula) into the warm mole sauce, making sure it is completely submerged. This is also a step that’s done quickly, to avoid breaking the tortillas.
- Place the tortilla on a plate and add the chicken filling right at the center.
- Fold the tortilla and, with the help of your spatula, place the enmolada on your serving plates. If needed, spoon some more mole sauce over the enmoladas.
- Just before serving, garnish with the crumbled cheese and finely sliced onions.
¡Buen provecho!
Mely,
What is your ultimate meal?
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📖 Recipe
Chicken Mole Enchiladas
Ingredients
- 2 ½ cups cooked chicken shredded and warmed. (about 300 grams)
- 3 cups of warm mole sauce
- 12 tortillas
- 3 tablespoons vegetable oil
- 1 ½ cup Mexican fresh cheese crumbled.
- ½ medium size white onion thinly sliced.
- Lettuce and radishes for garnish or any salad that fits your taste.
Instructions
- You will need two frying pans. Place the mole sauce in one of the frying pans and set over medium low heat. Have a plate covered with paper towels ready.
- Meanwhile, add the vegetable oil in the other frying pan and turn the heat to high. Once the oil is hot, turn down the heat to medium and start frying the tortillas in a fast pace, turning once. The tortilla should turn soft but without any excess oil. Place the tortillas over the paper towel-covered plate to absorb the oil. Keep them warm.
- After frying all the tortillas, dip them one by one with the help of kitchen tongs (or your hand and a large spatula) into the warm mole sauce, making sure it is completely submerged. This is also a step that’s done quickly, to avoid breaking the tortillas.
- Place the tortilla onto a plate and add the chicken filling right at the center.
- Fold the tortilla and, with the help of your spatula, place the enmolada on your serving plates. If needed, spoon some more mole sauce over the enmoladas. (I use one plate exclusively to assemble the enmoladas before placing them on the serving dish).
- Just before serving, garnish with the crumbed cheese and finely sliced onions.
David
I was wondering if you could make the enchiladas ahead of time, like an hour or two beforehand, or will that compromise the dish?
Mely Martínez
Hello, David,
You can keep them warm in your oven at low heat, probably the mole sauce will dry a little. Make sure to spoon more sauce at serving time.
Mary
Can you put them in the oven to warm them up
mmartinez
Hello Mary,
Yes, you can!
Claire
The corn tortillas I bought (Ole Mexican) are already soft and flexible. Is it still necessary to fry them?
mmartinez
Hello Claire,
In that case, just warm me a little bit or directly dip them into the mole sauce. When you fry the tortilla, it prevent the tortillas from breaking, but every brand of tortillas of different. Have a great time cooking!
Sujhey
This looks amazing! 🙂
Anonymous
What brand of mole sauce is good? I never purchased any. Thanks
mmartinez
Hello,
I usually made my own mole paste, but had tried the one made buy small companies, and those taste really good. Check my amazon store, there are some offered there.
Happy cooking!
Chris
I can't wait to try this using some grilled chicken this summer. The mole will be fantastic. Pinned it!
Patricia
Canadian ex pat in México. Love enmolados. Great recipe. Sabroso!!!
Mely Martínez
Hello Patricia,
Thank you for visiting! Enjoy!
Prieta
It looks good! You are making me hungry
Nora
Mole es también mi favorito, y toda clase de antojitos mexicanos hechos con masa de maíz. Las enmoladas eran favoritas de mi mamá. Me encantan!
Karen
Mmm, looks good, Mely! I have lots and lots of favorite meals, but I think spaghetti and meatballs tops the list!