Chicken Enchiladas with Mole Sauce
Corn tortillas wrapped around tender shredded chicken, smothered in a rich, deeply savory mole sauce with a whisper of chocolate and warm spices. This Mexican classic bakes up bubbly and golden, delivering layers of complex flavor in every bite. Comfort food with soul, ready in about an hour.
For 4 servings
- boil · ~15 min
Poach the chicken and rehydrate the chiles.
1.Place chicken breast in a saucepan, cover with water, and bring to a gentle boil. Cook until just done (12-15 min).2.Meanwhile, toast dried chiles in a dry pan over medium heat for 30 seconds per side until fragrant.3.Cover toasted chiles with hot water and soak for 10 minutes to soften.TIPDon't overboil the chicken — it will cook further in the oven. Pull it as soon as it reaches 165°F internal. - saute · ~11 min
Build the mole base.
1.Heat oil in a skillet over medium heat. Add diced onion and cook until translucent (4-5 min).2.Add minced garlic and sauté until fragrant (30 sec).3.Add chopped tomatoes and cook until they soften and release juices (5 min).4.Stir in cumin powder and cinnamon, cooking for 30 seconds until aromatic.TIPMake sure the spices hit the hot oil — this blooms their flavor and is the secret to a deep, layered mole. - mix · ~2 min
Blend the mole sauce.
1.Drain the softened chiles and add them to a blender.2.Add the sautéed tomato-onion mixture, almond butter, dark chocolate, raisins, salt, and water.3.Blend on high until completely smooth, about 1-2 minutes. Taste and adjust salt.TIPFor an ultra-velvety sauce, pass the blended mole through a fine-mesh strainer — but a powerful blender gets you 90% there. - simmer · ~10 min
Simmer the mole sauce.
1.Pour the blended mole back into the skillet.2.Bring to a gentle simmer over medium-low heat.3.Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly and darkens in color.TIPThe sauce should coat the back of a spoon. It will thicken more in the oven, so don't over-reduce it now. - prep · ~5 min
Shred the chicken.
1.Remove the poached chicken from water and let cool slightly.2.Use two forks to shred the chicken into bite-sized pieces.3.Toss the shredded chicken with ¼ cup of the mole sauce to keep it moist and flavorful.TIPShred while the chicken is still warm — it pulls apart much more easily and absorbs the sauce better. - assemble · ~10 min
Assemble the enchiladas.
1.Preheat oven to 350°F (175°C).2.Spread a thin layer of mole sauce on the bottom of a 9x13 baking dish.3.Warm corn tortillas briefly (30 sec in microwave or on a dry skillet) to make them pliable.4.Place a portion of shredded chicken down the center of each tortilla, roll tightly, and place seam-side down in the dish.5.Pour remaining mole sauce evenly over the rolled enchiladas.6.Sprinkle crumbled queso fresco over the top.TIPWarming tortillas is non-negotiable — cold tortillas crack when rolled. If they still crack, they're likely stale. - bake · ~25 min
Bake until hot and bubbly.
Place the baking dish in the preheated oven and bake for 20-25 minutes, until the sauce is bubbling around the edges and the cheese just begins to brown.
TIPDon't overbake or the cheese can turn rubbery. You're looking for melted with just a few golden spots. - garnish · ~5 min
Garnish with fresh cilantro and serve hot.
Remove from oven and let rest for 5 minutes. Sprinkle generously with chopped cilantro and serve immediately.
TIPA squeeze of fresh lime juice right before eating cuts through the richness of the mole beautifully.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Toasting the dried chiles in a dry pan brings out their smoky richness — just 30 seconds per side is enough.
- 2Warm tortillas in a dry skillet or microwave before rolling; cold tortillas will crack and break apart.
- 3Shred chicken while it's still warm for easier pulling and better absorption of the seasoned mole sauce.
- 4Don't over-reduce the mole on the stovetop; it will thicken further as the enchiladas bake in the oven.
- 5Use a 70% or higher dark chocolate for depth without excessive sweetness in the mole.
- 6Let the baked enchiladas rest 5 minutes before garnishing; this helps the sauce set and prevents burning your mouth.
- 7For extra richness, toast the almonds or substitute almond butter with toasted sesame seed paste (tahini).
Adapt it for your goals.
Low-oil
Skip the oil used for sautéing; instead, dry-sauté the onion and garlic in a nonstick pan with a splash of water or vegetable broth. The mole still develops rich flavor from the toasted chiles and spices.
high proteinHigh-protein
Replace the chicken with shredded turkey or double the chicken quantity. For even more protein, add a can of drained black beans to the filling alongside the shredded chicken.
veganVegan
Replace chicken with 1.5 cups of cooked and shredded king oyster mushrooms or jackfruit, and use a plant-based crumbled cheese or omit cheese entirely. The mole itself is naturally vegan.
jainJain
Omit garlic and onion; use a pinch of asafoetida (hing) to replicate the savory base. Replace chicken with paneer or potatoes. Check that the chocolate and tortillas have no dairy or egg.
spicy moleSpicy-mole
Add 1-2 additional dried chipotle chiles or a fresh halved habanero (remove seeds for less heat) to the blender. The extra heat balances the sweetness of raisins and chocolate.
Why this is on our healthy list.
Rich in Antioxidants
Dried ancho and chipotle chiles are high in capsaicin and carotenoids, which support immune health and reduce inflammation.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein essential for muscle repair and satiety.
Heart-Healthy Fats
Almond butter and dark chocolate offer monounsaturated fats and flavonoids, which may support cardiovascular health.
Natural Sweetness Without Refined Sugar
Raisins and roasted tomatoes add sweetness to the mole, reducing the need for added sugars or artificial sweeteners.
Contains Beneficial Spices
Cumin and cinnamon are traditionally used to aid digestion and provide anti-inflammatory properties.
Frequently asked questions
You can, but corn tortillas are traditional and hold up better to the heavy sauce. Flour tortillas may become soggy more quickly.
