Chicken Mole Enchiladas

Name: Chicken Mole Enchiladas
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 600 g chicken breast (boneless, skinless); 1 pcs onion (medium, quartered, for boiling chicken); 4 pcs garlic (cloves, for mole sauce); 3 pcs dried ancho chile (stemmed and seeded); 2 pcs dried guajillo chile (stemmed and seeded); 2 pcs tomato (medium, roughly chopped); 2 tbsp almonds (whole, raw); 1 tbsp peanuts (raw, shelled); 1 tbsp sesame seeds; 1 tbsp raisins; 8 pcs corn tortilla (6-inch); 15 g dark chocolate (70% cocoa or higher, chopped); 1 pinch ground cinnamon; 1 pinch ground cumin; 1 tsp dried oregano (Mexican oregano preferred); 0.5 tsp salt; 1 pinch black pepper; 3 tbsp vegetable oil (for frying tortillas and sauce); 60 g queso fresco (crumbled, for topping); 2 tbsp crema (Mexican crema or sour cream, for drizzling); 2 tbsp cilantro (fresh, chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

Corn tortillas wrapped around tender shredded chicken, smothered in a rich, velvety mole sauce made from dried chiles, nuts, and a hint of dark chocolate. Baked until bubbly and topped with crumbled queso fresco and a drizzle of crema, these enchiladas are a deep, smoky, and slightly sweet celebration of Mexican comfort food.

PREP

40m

COOK

25m

SERVES

2 PIECES

690 cal

SERVINGS

METHOD · 9 STEPS

boil · ~20 min
Poach and shred the chicken.
1.Place chicken breast, quartered onion, and a pinch of salt in a saucepan. Cover with water by 1 inch.
2.Bring to a boil over high heat, then reduce to a simmer and cook until chicken is tender and cooked through, about 15 minutes.
3.Remove chicken to a plate to cool slightly, then shred with two forks. Reserve the cooking liquid.
TIPShred the chicken while it's still warm for easier handling.
fry · ~23 min
Toast the dried chiles.
1.Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
2.Add the stemmed and seeded ancho and guajillo chiles and toast for 30-45 seconds per side until fragrant and slightly darkened.
3.Transfer toasted chiles to a bowl and cover with hot water. Soak for 20 minutes to soften, then drain.
TIPDon't let the chiles burn — they turn bitter in seconds.
fry · ~10 min
Build the mole sauce base.
1.In the same skillet, heat another 1 tablespoon of oil over medium heat.
2.Add garlic cloves, almonds, peanuts, sesame seeds, and raisins. Fry for 3-4 minutes until nuts are golden and sesame seeds start to pop.
3.Add chopped tomatoes and cook until softened, about 5 minutes.
TIPStir constantly — nuts and seeds burn quickly.
mix · ~5 min
Blend the mole sauce until smooth.
1.Transfer the fried nut-tomato mixture to a blender.
2.Add the drained softened chiles, cinnamon, cumin, oregano, salt, and black pepper.
3.Add 1 cup of the reserved chicken cooking liquid and blend until silky smooth, scraping down the sides as needed.
4.Pour the blended sauce back into the clean skillet.
TIPBlend in batches if your blender is small, and hold the lid firmly with a towel for safety.
simmer · ~11 min
Simmer the mole and finish with chocolate.
1.Cook the blended mole sauce over medium-low heat, stirring often, for 10 minutes.
2.Add the chopped dark chocolate and stir until completely melted and glossy.
3.Taste and adjust salt. The sauce should coat the back of a spoon. Thin with more broth if too thick.
TIPThe mole thickens as it simmers — keep it slightly loose, as it will tighten further in the oven.
fry · ~5 min
Soften the tortillas.
1.Heat the remaining 1 tablespoon of oil in a clean skillet over medium heat.
2.Quickly fry each corn tortilla for 5-10 seconds per side just until pliable. Drain on paper towels.
TIPDon't let the tortillas get crispy — a quick dip in hot oil just makes them soft and pliable for rolling.
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 inch baking dish.
3.Place a generous spoonful of shredded chicken down the center of each tortilla, roll tightly, and place seam-side down in the dish.
4.Pour the remaining mole sauce evenly over the rolled enchiladas, covering all exposed tortilla edges.
TIPCovering every edge of the tortillas with sauce prevents them from drying out in the oven.
bake · ~25 min
Bake until hot and bubbly.
1.Bake the enchiladas at 350°F for 20 minutes, until the sauce is bubbling around the edges and the enchiladas are heated through.
2.Remove from the oven and let rest for 5 minutes.
TIPLook for bubbling sauce as the sign they're ready — don't overbake or the tortillas can get mushy.
garnish · ~1 min
Garnish and serve.
1.Sprinkle crumbled queso fresco generously over the hot enchiladas.
2.Drizzle with crema and scatter fresh chopped cilantro over the top.
3.Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Toast the dried chiles just until fragrant — burnt chiles add bitterness to the mole.
2
Shred the chicken while it's still warm; it pulls apart more easily than cold chicken.
3
Blend the mole in batches if needed, and hold the blender lid with a towel to prevent hot liquid splatters.
4
Fry tortillas only 5-10 seconds per side to keep them pliable; crispy tortillas will crack when rolled.
5
Cover every edge of the rolled tortillas with sauce so they don't dry out in the oven.
6
Let the baked enchiladas rest 5 minutes before serving so the sauce sets slightly for cleaner slices.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace shredded chicken with sautéed mushrooms, black beans, or roasted sweet potatoes for a hearty meatless version that still pairs beautifully with the mole.

lower fat

Lower-fat

Skip the oil for softening tortillas: warm them one by one in a dry skillet or directly over a gas flame until pliable, then proceed with assembly.

spicier

Spicier

Add 1-2 dried chiles de árbol (stemmed and seeded) when toasting the anchos and guajillos for a significantly fiercer mole.

nut free

Nut-free

Replace almonds and peanuts with pepitas (pumpkin seeds) and sunflower seeds; toast them the same way for a nut-free mole that's just as rich.

chicken mole enchilada casserole

Chicken mole enchilada casserole

Layer the tortillas with chicken and sauce like lasagna instead of rolling, then bake — this is faster to assemble and yields stacked, casserole-style servings.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Antioxidants from Dried Chiles

Ancho and guajillo chiles are packed with capsaicin and flavonoids that support cellular health and add deep flavor without excess sodium.

✓

Heart-Healthy Fats from Nuts and Seeds

Almonds, peanuts, and sesame seeds provide monounsaturated fats and vitamin E, which are linked to cardiovascular health.

✓

Lean Protein for Satiety

Chicken breast offers a high-protein, low-fat base that keeps the dish filling and muscle-friendly.

✓

Mineral Boost from Dark Chocolate

The 70% cocoa dark chocolate contributes iron, magnesium, and zinc — plus it deepens the mole's complexity naturally.

QUESTIONS?

Frequently asked questions

Yes, but homemade mole from dried chiles, nuts, and chocolate has far more depth — if using store-bought, choose a high-quality brand and consider adding a pinch of cinnamon and extra chocolate to lift the flavor.