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You are here: Home » Recipes » Antojitos

Chicken Mole Enchiladas | Enmoladas de Pollo

Published: Mar 20, 2014 · Updated: Aug 14, 2019 by Mely Martínez

JUMP TO RECIPE

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

Chicken Mole Enchiladas | Mexican Recipes


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

Chicken Mole Enchiladas | Instructions step by step

JUMP TO FULL INSTRUCTIONS

Chicken Mole Enchiladas | Instructions step by step, quick and easy

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.
Chicken Mole Enchiladas | quick and easy
  • 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.
Chicken Mole Enchiladas | Authentic Mexican Food Recipes
  • Just before serving, garnish with the crumbled cheese and finely sliced onions.

¡Buen provecho!

Mely,

What is your ultimate meal?

Share on your social networks; it only takes 5 seconds. Thanks! EN ESPAÑOL

📖 Recipe

Chicken Mole Enchiladas

Mely Martínez
Chicken Mole Enchiladas. 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.
4.91 from 10 votes
Print Recipe Pin Recipe
Total Time 30 mins
Course Chicken
Cuisine Mexican
Servings 12 Enmoladas
Calories 335 kcal

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.

Notes

• Have all your ingredients ready, since this is a dish that requires you to assemble it quickly.
• Enmoladas or any other enchiladas are best served as soon as they are made, that means that the chicken must be already shredded and warm, and the mole sauce and any garnish you plan to use already at hand.
• If you are using a Mole paste, then dissolve it using hot chicken broth in a skillet until you have a smooth sauce.
• You can also use leftover rotisserie chicken.
• If you do not find Mexican Fresh Cheese, use farmers cheese, ricotta cheese or parmesan cheese (for those living in other countries where it is hard to get).

Nutrition

Calories: 335kcalCarbohydrates: 21gProtein: 16gFat: 22gSaturated Fat: 7gCholesterol: 32mgSodium: 349mgPotassium: 231mgFiber: 2gSugar: 2gVitamin A: 150IUVitamin C: 1.2mgCalcium: 151mgIron: 2.3mg
Tried this recipe?Let us know how it was!

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Reader Interactions

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  1. David

    December 18, 2020 at 4:05 pm

    I was wondering if you could make the enchiladas ahead of time, like an hour or two beforehand, or will that compromise the dish?

    Reply
    • Mely Martínez

      December 19, 2020 at 4:31 pm

      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.

      Reply
  2. Mary

    June 07, 2019 at 3:30 pm

    Can you put them in the oven to warm them up

    Reply
    • mmartinez

      June 09, 2019 at 5:08 am

      Hello Mary,
      Yes, you can!

      Reply
  3. Claire

    August 11, 2016 at 1:02 am

    The corn tortillas I bought (Ole Mexican) are already soft and flexible. Is it still necessary to fry them?

    Reply
    • mmartinez

      August 11, 2016 at 5:29 pm

      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!

      Reply
  4. Sujhey

    February 09, 2016 at 7:41 pm

    This looks amazing! 🙂

    Reply
  5. Anonymous

    May 20, 2015 at 1:40 am

    What brand of mole sauce is good? I never purchased any. Thanks

    Reply
    • mmartinez

      May 20, 2015 at 7:31 pm

      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!

      Reply
  6. Chris

    March 25, 2014 at 8:48 pm

    I can't wait to try this using some grilled chicken this summer. The mole will be fantastic. Pinned it!

    Reply
    • Patricia

      October 13, 2020 at 2:29 pm

      5 stars
      Canadian ex pat in México. Love enmolados. Great recipe. Sabroso!!!

      Reply
      • Mely Martínez

        October 14, 2020 at 3:07 pm

        Hello Patricia,
        Thank you for visiting! Enjoy!

  7. Prieta

    March 21, 2014 at 2:51 am

    It looks good! You are making me hungry

    Reply
  8. Nora

    March 20, 2014 at 11:25 pm

    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!

    Reply
  9. Karen

    March 20, 2014 at 4:43 pm

    Mmm, looks good, Mely! I have lots and lots of favorite meals, but I think spaghetti and meatballs tops the list!

    Reply

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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