Chicken Enchiladas with Mole Sauce
Tender shredded chicken rolled in soft corn tortillas, generously smothered in a rich, complex mole sauce, and baked with melted cheese. A deeply flavorful and comforting Mexican-American classic that brings a taste of tradition to your dinner table.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Cook and Shred the Chicken
- b.In a medium pot, combine the chicken breasts, half an onion, smashed garlic cloves, bay leaf, and salt. Add enough water (about 4 cups) to cover everything by an inch.
- c.Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. Cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- d.Carefully remove the chicken from the pot and set it aside to cool. Strain and reserve at least 1 cup of the flavorful cooking liquid.
- e.Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces. Discard the onion, garlic, and bay leaf.
- 2
Step 2
- a.Prepare the Mole Sauce
- b.In a separate saucepan, combine the prepared mole sauce with 1 cup of chicken broth (or the reserved chicken cooking liquid).
- c.Place over medium heat and whisk continuously until the sauce is completely smooth, well-combined, and heated through, about 5-7 minutes. Reduce heat to low to keep it warm while you prepare the tortillas.
- 3
Step 3
- a.Prepare the Tortillas and Oven
- b.Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- c.In a skillet, heat the vegetable oil over medium-high heat until it shimmers.
- d.Using tongs, carefully fry each corn tortilla for about 10-15 seconds per side. The goal is to make them soft and pliable, not crispy.
- e.Transfer the softened tortillas to a plate lined with paper towels to absorb any excess oil.
- 4
Step 4
- a.Assemble the Enchiladas
- b.Pour a thin layer (about 1/4 cup) of the warm mole sauce onto the bottom of your prepared baking dish and spread it evenly.
- c.One by one, dip each fried tortilla into the pot of mole sauce, ensuring it's fully coated on both sides.
- d.Lay the sauced tortilla on a clean plate. Place a generous line of shredded chicken down the center.
- e.Roll the tortilla up snugly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and chicken, arranging them in a single layer.
- 5
Step 5
- a.Bake the Enchiladas
- b.Pour all the remaining mole sauce over the rolled enchiladas, making sure they are completely covered.
- c.Sprinkle the shredded Mexican cheese blend evenly over the top.
- d.Bake for 20-25 minutes, or until the sauce is bubbling hot and the cheese is fully melted and slightly golden brown.
- 6
Step 6
- a.Garnish and Serve
- b.Remove the enchiladas from the oven and let them rest for 5 minutes. This helps them set and makes serving easier.
- c.Drizzle with Mexican crema, then garnish with a sprinkle of finely chopped white onion, fresh cilantro, and toasted sesame seeds.
- d.Serve immediately and enjoy your homemade enchiladas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using a store-bought mole paste or sauce is a great time-saver. Look for a quality brand for the best flavor.
- 2Don't skip frying the tortillas. This brief step prevents them from getting soggy and falling apart in the sauce.
- 3For extra flavor, you can mix a little of the mole sauce and chopped onions into the shredded chicken before rolling.
- 4Reserve the chicken cooking liquid! It's more flavorful than plain broth for thinning the mole sauce.
- 5Let the enchiladas rest for 5 minutes after baking. This helps them set and makes serving easier.
- 6To toast sesame seeds, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly golden, about 2-3 minutes.
Adapt it for your goals.
Vegetarian
Replace the chicken with 2 cups of shredded oyster mushrooms or a mixture of black beans and corn for a hearty vegetarian filling.
Different SauceDifferent Sauce
For a brighter, tangier flavor, use a green enchilada sauce (salsa verde) instead of mole.
Cheese ToppingCheese Topping
Instead of a melting cheese blend, crumble queso fresco or cotija cheese over the top after baking for a more traditional texture and salty flavor.
Spicier VersionSpicier Version
Mix finely diced jalapeños or serrano peppers into the chicken filling, or add them as a fresh garnish on top for an extra kick of heat.
Why this is on our healthy list.
Excellent Source of Protein
The chicken provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Complex Flavors and Antioxidants
Authentic mole sauce is made with numerous ingredients, including chili peppers and sometimes dark chocolate, which are rich in antioxidants that help combat cellular damage.
Provides B Vitamins
Chicken is a good source of B vitamins, particularly niacin (B3) and B6, which are crucial for energy metabolism and brain health.
Frequently asked questions
A serving of two chicken enchiladas with mole sauce contains approximately 550-650 calories, depending on the specific mole sauce, amount of cheese, and oil used.