Enmoladas are the perfect meal for lunch, dinner, or any occasion. They are quick and easy to make with warm corn tortillas, flavorful mole sauce, and your favorite filling, like shredded chicken or queso fresco. These flavorful mole enchiladas are sure to satisfy your craving for traditional Mexican food in a matter of minutes.
Chicken Mole Enchiladas
Mole is one of my all-time favorite meals (my mouth’s watering just thinking about it right now), but when I am in a hurry, enmoladas are the best next thing. You can say it's because of the combination of sweet and spicy flavors, but that’s not the only thing that makes it special. In Mexico, mole represents more than a dish; it represents our culture, gastronomy, and local ingredients (Many Mole recipes change depending on localities, like Mole poblano, Mole oaxaqueño rojo or negro, Mole Amarillo, and so on). It is common to associate the word mole with special occasions like birthdays and weddings, where families gather and make it in big cazuelas “clay pots” for dozens of people.
As you can imagine, making mole from scratch is a labor of love, with some recipes including 30 or more ingredients. So, when we make it, we usually make a big batch and use the sauce to prepare other dishes, like Enchiladas Tabasqueñas, and Mole Casserole. Still, there are plenty of more uses for the Mole sauce in Mexican Gastronomy, such as tamales, serving Nopalitos with Mole sauce, or topping fried eggs with Mole sauce for breakfast (this is a favorite here at home).
Enmoladas is another common way of using extra Mole sauce. You can also fill them with chicken or crumbled cheese if you prefer. It is truly an extraordinary meal. I hope you make it.
How to Make Enmoladas
Here is a list of ingredients you will need to make these easy homemade enmoladas:
Ingredients:
- Shredded chicken (warmed)
- Mole sauce
- Corn tortillas
- Vegetable oil
- Mexican queso fresco
- White onion thinly sliced.
- Lettuce and radishes for garnish or any salad that fits your taste are optional.
- Sesame seeds (optional for garnishing)
Instructions:
- You will need two medium-sized frying pans. Place the mole sauce in one of the frying pans and set it over medium-low heat. Have a plate covered with paper towels ready. (Please check the ingredients list below)
- Meanwhile, add the vegetable oil to the other frying pan and turn the heat to high. Once the oil is hot, lower the heat to medium and fry the tortillas, one by one, to fry each size quickly. The tortillas should still be soft and pliable once you remove them from the frying pan. 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 kitchen tongs (or a large spatula) into the warm mole sauce, making sure they are completely submerged. This step is also 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.
- Add any other optional topping as suggested in the ingredient list.
¡Buen provecho!
Mely,
Notes, Tips, and Substitutions
- Have all your ingredients ready since this dish requires you to assemble it quickly.
- Because this is a quick meal, the chicken must be already warm, and the mole sauce and any garnish you plan to use must already be at hand.
- If using a store-bought Mole paste, dissolve it in hot chicken broth (or vegetable broth for a vegan alternative) in a skillet until it boils and you have a smooth sauce. Season with salt and pepper, if needed.
- To learn how to add extra flavors like chocolate and Mexican spices to store-bought mole paste, check out our recipe for making your store-bought mole taste homemade.
- If you want to learn how to make your mole from scratch, visit Mole poblano, where I will show you how to cook your chicken, devein your dried chiles, and blend them all together.
- You can also use leftover rotisserie shredded chicken.
- For other fillings, consider using queso fresco or cooked potatoes.
- If you cannot find Mexican Queso Fresco, use farmer's cheese, ricotta cheese, or parmesan cheese (for those living in other countries where it is hard to get).
What to serve with Enmoladas
These enmoladas are perfect for lunch with toppings like queso fresco, sesame seeds, or just simple slices of onions next to your favorite agua fresca. For a filling meal, try adding a side of authentic Mexican rice and your favorite salad.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for homemade enmoladas, take a look at some of these other quick recipes:
If this recipe was helpful to you, please come back and let me know your experience. Please leave us a comment below and tell us all about it!
Frequently Asked Questions About Enmoladas.
I would like to share some of the few questions I've been asked and my answers.
What are enmoladas?
Enmoladas are a traditional Mexican dish made by slightly frying corn tortillas, dipping them in a mole sauce, and filling them with various ingredients, such as chicken or cheese. The last step is to cover them with a rich mole sauce and add your favorite topping, like Mexican queso fresco or slices of onions.
What is the difference between enchiladas and enmoladas?
There is no historical document or the exact location where the enmoladas originated. However, the mole sauce is believed to have originated in Puebla. Some claim the state of Oaxaca is where the mole was created, as these states have their own popular mole sauces. Enmoladas were likely created by the Mexican practice of using leftover ingredients creatively.
What fillings can I use for enmoladas?
Common fillings include shredded chicken, queso fresco, and potatoes, but you can also use vegetables, pork, or beef, depending on your preference.
Can I make enmoladas vegetarian or vegan?
Yes! Enmoladas can easily be made vegetarian by using plant-based fillings such as veggies like boiled potatoes, mushrooms or vegan cheese.
Are enmoladas spicy?
The spiciness of enmoladas depends on the mole sauce used. Depending on the location of the mole and the ingredients, the mole will have different flavors, some moles are mild and sweet, while others have a bit more heat. You can adjust the spice level by choosing or making a mole that suits your taste.
How do I store leftover enmoladas?
Enmoladas are best enjoyed right after you prepare them, as the sauce can cause them to become mushy. However, you can always store your mole sauce in an airtight container in the refrigerator for a few days and assemble your enmoladas when you desire.
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📖 Recipe
Enmoladas | 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 medium-sized frying pans. Place the mole sauce in one of the frying pans and set it over medium-low heat. Have a plate covered with paper towels ready. (Please check the ingredients list)
- Meanwhile, add the vegetable oil to the other frying pan and turn the heat to high. Once the oil is hot, lower the heat to medium and fry the tortillas, one by one, to fry each size quickly. The tortillas should still be soft and pliable once you remove them from the frying pan. 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 kitchen tongs (or a large spatula) into the warm mole sauce, making sure they are completely submerged. This step is also 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 crumbed cheese and finely sliced onions.
- Add any other optional topping as suggested in the ingredient list.
Notes
- Have all your ingredients ready since this dish requires you to assemble it quickly.
- Enmoladas or any other enchiladas are best served as soon as they are made. That means the chicken must be already shredded and warm, and the mole sauce and any garnish you plan to use must already be at hand.
- If you are using a Mole paste, dissolve it in hot chicken broth (or vegetable broth for a vegan alternative) in a skillet until it boils and you have a smooth sauce. Season with salt and pepper, if needed.
- To learn how to add extra flavors like chocolate and Mexican spices to your store-bought mole paste, check how to make your mole taste like homemade.
- If you want to learn how to make your mole from scratch, visit Mole poblano, where I will show you how to cook your chicken, devein your dried chiles, and blend all together.
- You can also use leftover rotisserie shredded chicken.
- For other fillings, consider using queso fresco or cooked potatoes.
- If you cannot find Mexican Fresh Cheese, use farmer's cheese, ricotta cheese, or parmesan cheese (for those living in other countries where it is hard to get).
Tito Montiel
how you make mole or you buy from store?
Mely Martínez
Hello Tito,
Here is the link to the recipe for Mole Poblano from scratch. However, if you want to use the store bought Mole, I have a recipe to make it to taste like a homemade version. Here is the link to the preparation using Dona Maria Mole Paste
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!