Classic Mexican Chicken Mole Enchiladas

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Classic Mexican chicken mole enchiladas, known in Mexico as enmoladas, feature tender shredded chicken rolled in corn tortillas and smothered in a rich, complex mole sauce. This iconic dish balances smoky dried chiles, warm spices, and bittersweet Mexican chocolate for a deeply savory experience, perfect for Sunday dinners or special occasions.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 30 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 9 gFiber
• 11 gSugar
• 38 gProtein
• 820 mgSodium
• 960 mgPotassium
• 240 mgCalcium
• 5.5 mgIron
• 9 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the mole sauce base

• 4 dried ancho chiles, stems and seeds removed
• 3 dried guajillo chiles, stems and seeds removed
• 2 dried pasilla chiles, stems and seeds removed
• 1 medium white onion, quartered
• 4 garlic cloves, peeled
• 2 ripe Roma tomatoes
• 3 cups warm chicken broth

For the mole flavor and filling

• 1/4 cup sesame seeds, toasted
• 1/4 cup raw almonds
• 2 tablespoons raisins
• 1 disk (90 g) Mexican chocolate, chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 cups shredded cooked chicken breast

For assembly and garnish

• 8 corn tortillas
• 1 cup Oaxaca cheese or Monterey Jack, shredded
• 1/2 cup queso fresco, crumbled
• 1/4 cup Mexican crema or sour cream
• 1/4 cup toasted sesame seeds
• 1/4 cup thinly sliced white onion
• Fresh cilantro leaves

Directions

1. Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant, then soak in hot water for 20 minutes until softened. Drain, reserving 1/2 cup of the soaking liquid.
2. Char the tomatoes, onion, and garlic in a dry skillet over high heat until blackened in spots, about 6 minutes. In a blender, combine the soaked chiles, charred vegetables, sesame seeds, almonds, raisins, Mexican chocolate, cinnamon, cloves, and chicken broth. Blend until completely smooth.
3. Heat 2 tablespoons vegetable oil in a large saucepan over medium heat. Strain the blended sauce through a fine-mesh sieve into the pan, pressing to extract every drop of flavor. Stir in the reserved soaking liquid and simmer gently for 20 minutes until the sauce thickens and darkens.
4. Warm the tortillas one at a time in a dry skillet for 10 seconds per side until pliable. Dip each tortilla into the warm mole sauce, turning to coat both sides completely.
5. Place 1/4 cup of shredded chicken and 1 tablespoon of Oaxaca cheese down the center of each sauced tortilla. Roll tightly and arrange seam-side down in a greased 9×13-inch baking dish.
6. Pour about 1 cup of the remaining mole sauce over the rolled enchiladas, spreading evenly. Sprinkle the remaining Oaxaca cheese over the top.
7. Bake uncovered in a preheated 375°F (190°C) oven for 12 minutes until the cheese is melted and the sauce bubbles around the edges. Let rest for 5 minutes.
8. Drizzle with crema, then top with crumbled queso fresco, toasted sesame seeds, sliced onion, and fresh cilantro. Serve hot with Mexican rice and refried black beans.

Cook’s Notes

• Use authentic Mexican chocolate like Ibarra or Abuelita for the best depth; bittersweet chocolate alone lacks the cinnamon and sugar notes.
• Strain the blended mole through a fine-mesh sieve for a silky sauce that clings beautifully to the tortillas without any skin or seed grit.
• For a shortcut, use 2 cups of rotisserie chicken and start with quality jarred mole paste, then enrich it with toasted seeds and chocolate.
• Mole sauce deepens in flavor overnight, so make it a day ahead and refrigerate for an even better-tasting dish.
• Serve with warm corn tortillas, refried black beans, and lime wedges to cut through the richness of the sauce.

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