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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.
Cook and Shred the Chicken
Prepare the Mole Sauce
Prepare the Tortillas and Oven
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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.
This mexican_american recipe takes 80 minutes to prepare and yields 4 servings. At 604.33 calories per serving with 48.57g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Assemble the Enchiladas
Bake the Enchiladas
Garnish and Serve
Replace the chicken with 2 cups of shredded oyster mushrooms or a mixture of black beans and corn for a hearty vegetarian filling.
For a brighter, tangier flavor, use a green enchilada sauce (salsa verde) instead of mole.
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.
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.
The chicken provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
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.
Chicken is a good source of B vitamins, particularly niacin (B3) and B6, which are crucial for energy metabolism and brain health.
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.
They can be part of a balanced diet. The dish is a good source of protein from chicken. To make it healthier, you can use less cheese, bake instead of frying the tortillas (though they may be softer), and serve with a side salad.
Yes, you can assemble the enchiladas (without the final sauce and cheese on top) up to 24 hours in advance. Store them covered in the refrigerator. When ready to bake, pour the remaining sauce, top with cheese, and add 5-10 minutes to the baking time.
The key is to warm them and make them pliable. Quickly frying them in hot oil for 10-15 seconds per side is the most effective method. This creates a slight barrier that also prevents them from getting soggy.
While corn tortillas are traditional for enchiladas, you can use flour tortillas. They will result in a softer, chewier texture. You do not need to fry flour tortillas; simply warm them in a dry skillet or microwave before filling and rolling.
These enchiladas pair wonderfully with Mexican rice, refried beans, a simple avocado salad, or grilled corn (elote).