Name: Mole Enchiladas Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican
Ingredients: Corn Tortillas: 12 Cooked Shredded Chicken: 3 cups Prepared Mole Sauce: 2 cups Queso Fresco: 1 cup, crumbled Fresh Cilantro: 1/2 cup, chopped White Onion: 1/2 cup, finely chopped Vegetable Oil: 1/4 cup Lime Wedges: For serving Salt and Pepper: To taste

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If you’re looking for a classic Mexican comfort dish that truly dazzles, Mole Enchiladas will win your heart (and your dinner table) in just one bite. Rich with tradition, this recipe layers tender corn tortillas, succulent shredded chicken, and a lush chocolatey mole sauce, then bakes everything together until every forkful is a celebration. Add fresh crumbled queso fresco, a sprinkle of cilantro, sharp white onion, and a squeeze of lime, and you’ve got a dish that’s both deeply satisfying and impossible to resist. There’s a reason families and fiestas alike turn to Mole Enchiladas: they turn any meal into an occasion.

Ingredients You’ll Need

It’s amazing how a handful of simple ingredients can come together to make something truly special. Each one lends its own role to the vibrant flavors and gorgeous colors in Mole Enchiladas—don’t skip out, because every element is essential for authenticity and taste!

Corn Tortillas: Fresh corn tortillas provide a slightly chewy base and soak up the mole sauce beautifully.
Cooked Shredded Chicken (3 cups): Tender, juicy chicken acts as the hearty filling—using leftovers is a great time-saver!
Prepared Mole Sauce (2 cups): The star of the show, this velvety, complex sauce brings depth, spice, and a touch of chocolatey richness.
Queso Fresco (1 cup, crumbled): This crumbly Mexican cheese adds a salty, creamy finish right before serving.
Fresh Cilantro (1/2 cup, chopped): Fragrant cilantro brings a pop of freshness and color on top.
White Onion (1/2 cup, finely chopped): A little bit of crunchy, pungent brightness in every bite.
Vegetable Oil (1/4 cup): Used to lightly fry tortillas, making them wonderfully pliable and flavorful.
Lime Wedges: A squeeze of lime juice just before serving ties all the flavors together with zesty punch.
Salt and Pepper: These basic seasonings ensure every component is perfectly seasoned.

How to Make Mole Enchiladas

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures a gentle, even heat that will warm the filled enchiladas perfectly without drying them out. A steady temperature sets the stage for melty cheese and bubbling sauce later on.

Step 2: Prepare the Tortillas

In a skillet over medium heat, add the vegetable oil. Once it’s shimmering, fry each corn tortilla for about 10 seconds per side. This quick bath in oil softens the tortillas, making them easy to roll and helping them stand up to the mole sauce without turning mushy. After frying, let the tortillas drain on a plate lined with paper towels.

Step 3: Fill and Roll

Spread 1/2 cup of mole sauce across the bottom of your baking dish—this keeps everything from sticking and starts adding savory flavor from the first layer. For each tortilla, add a generous spoonful of shredded chicken down the center, sprinkle with a little salt and pepper, then roll it up tightly. Place each enchilada seam side down in the pan, keeping them snug and tidy.

Step 4: Sauce and Bake

Pour the remaining mole sauce over all the rolled enchiladas, smothering them so every edge soaks up that luscious, richly spiced flavor. Cover the dish with foil, then bake for 20 minutes, until the enchiladas are hot and the sauce is bubbling invitingly around the edges.

Step 5: Add Toppings and Serve

Remove the enchiladas from the oven, take off the foil, and immediately shower them with crumbled queso fresco, a handful of chopped onion, and plenty of fresh cilantro. Serve each portion with wedges of lime for squeezing right at the table, and prepare yourself for lots of oohs and aahs!

How to Serve Mole Enchiladas

Garnishes

For maximum brightness and contrast, don’t skimp on fresh garnishes! Crumbled queso fresco, chopped cilantro, and diced white onion not only look beautiful but also add tang, crunch, and color. A drizzle of crema or a few avocado slices takes Mole Enchiladas from comforting to utterly crave-worthy.

Side Dishes

Mole Enchiladas pair beautifully with fluffy Mexican rice, smoky charro beans, or even a simple green salad tossed with citrus. The richness of the mole sauce loves something fresh and vegetal alongside, so don’t hesitate to serve up a crunchy slaw or a pile of sautéed zucchini on the side.

Creative Ways to Present

If you’re hosting, try arranging Mole Enchiladas in individual baking dishes or mini cast iron skillets for a fun, personal touch. For a festive twist, top each serving with sliced radishes and pomegranate seeds. Or, let guests build their own, setting out warm tortillas, mole sauce, chicken, and all the toppings so everyone gets in on the delicious action.

Make Ahead and Storage

Storing Leftovers

Any leftover Mole Enchiladas will keep well in an airtight container in the refrigerator for up to three days. Make sure to let them cool to room temperature before sealing, so the flavors stay vibrant and the texture doesn’t get soggy.

Freezing

To freeze Mole Enchiladas, assemble as usual but hold off on the final bake and toppings. Wrap the baking dish tightly with plastic wrap and foil, then freeze for up to two months. Thaw in the fridge overnight before reheating and finishing with fresh garnishes.

Reheating

Reheat individual servings in the microwave until heated through, or warm larger portions in a 350°F oven, covered, until bubbly. If things look a bit dry, just spoon over a little extra mole sauce or a splash of chicken broth before reheating to bring everything back to life.

FAQs

Can I use flour tortillas instead of corn?

Corn tortillas are traditional and give an earthy flavor, but you can substitute flour tortillas for a softer, slightly sweeter result. Just note that flour tortillas absorb more sauce and may get a bit softer, so keep an eye on the texture.

What’s the best way to prepare the chicken?

Rotisserie chicken makes this recipe weeknight-friendly, but you can also poach or roast chicken breasts or thighs and shred them by hand. Season the chicken simply with salt and pepper to let the mole sauce shine.

Can Mole Enchiladas be made vegetarian?

Absolutely! Swap out the chicken for sautéed mushrooms, roasted vegetables, or even black beans and corn for a hearty, meatless alternative that’s every bit as satisfying.

Where can I find mole sauce if I don’t want to make it from scratch?

Many grocery stores carry prepared mole sauce in the Latin foods aisle, or you can find a range of options online and at Mexican markets. Just look for a brand with rich, dark color and a balanced flavor profile—some are spicier, some sweeter, so taste before using!

Do Mole Enchiladas have to be baked?

Baking is essential for melding all the flavors and warming everything through, but if you’re short on time, you can assemble, sauce, and microwave single portions until hot, then top and serve immediately.

Final Thoughts

Once you’ve experienced the joy (and those irresistible flavors) of homemade Mole Enchiladas, you’ll find it hard not to crave them again and again. From cozy family dinners to special occasions, this dish brings everyone together around the table. Grab your tortillas, get saucy, and let the magic begin!

Mole Enchiladas Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings
Diet: Non-Vegetarian

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Description

These Mole Enchiladas are a delicious and comforting Mexican dish filled with shredded chicken, smothered in rich mole sauce, and topped with queso fresco, cilantro, and onions. Baked to perfection, these enchiladas are a perfect balance of flavors and textures.

Ingredients

Corn Tortillas:

Cooked Shredded Chicken:

3 cups

Prepared Mole Sauce:

2 cups

Queso Fresco:

1 cup, crumbled

Fresh Cilantro:

1/2 cup, chopped

White Onion:

1/2 cup, finely chopped

Vegetable Oil:

1/4 cup

Lime Wedges:

For serving

Salt and Pepper:

To taste

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C).
Fry the tortillas: Heat vegetable oil in a skillet and lightly fry each tortilla to make them pliable. Drain on paper towels.
Prepare the enchiladas: Spread mole sauce on the bottom of a baking dish. Fill tortillas with chicken, season, roll, and place seam side down in the dish. Pour remaining mole sauce over the enchiladas.
Bake: Cover with foil and bake for 20 minutes.
Finish and serve: Remove from oven, sprinkle with queso fresco, onion, and cilantro. Serve with lime wedges.