Chicken Mole Enchiladas – Shredded chicken enchiladas layered with corn or flour tortillas, shredded chicken, Mexican cheese, smothered in homemade mole sauce. Serve with a sprinkle of cotija cheese and cilantro.
I am so excited to share my super easy and delicious shredded chicken mole enchilada recipe with you! My homemade Mole Sauce Recipe is so mouthwatering good, It’ll keep you wanting more!
We served our enchiladas with homemade rice and beans. You can also serve them with fresh guacamole and sour cream and serve with tortilla chips! I will link a few of my favorite side dishes to pair with this recipe for you below.
Ingredients you need to make Mole Enchiladas:
Shredded Chicken – You’ll need about 4 cups of cooked shredded chicken. You can use my super easy Mexican Shredded Chicken recipe or my Slow Cooker Shredded Chicken. Another great idea is to use a rotisserie chicken.
Cheese – Mexican or jack cheese for inside the enchiladas. I sprinkled fresh cotija cheese on top.
Tortillas – King size corn tortillas or soft taco size flour tortillas work best. You can also use regular taco size corn tortillas if that’s all you have on hand.
Oil – Avocado or olive oil.
All-Purpose Flour – This will be used to thicken the mole sauce. You can also use gluten free flour.
Chicken Broth – Bone broth or vegetable broth also work great in this recipe! I prefer using chicken bone broth for the health benefits.
Dark Chocolate – You will need 3 tbsp of chopped dark chocolate. You can also use dark or semi-sweet chocolate chips.
Onion – Red, yellow or white onion.
Garlic – Fresh garlic is best in this recipe! You’ll need 4 cloves.
SEASONINGS: Oregano + Cinnamon + Cumin + Chili Powder + Salt + Black Pepper
Tools to have on hand for this recipe:
- 9″x13″ Baking Dish – To bake the enchiladas in.
- Measuring Cups + Spoons – For properly measuring all of your ingredients.
- Cutting Board + Chef Knife – To chop the onion.
- Mixing Bowl – To toss the shredded chicken with onion and salsa.
How To make Mole Sauce:
Step 1: Heat oil in a large skillet over medium heat. Add onion, garlic, cumin, oregano, cinnamon, salt and pepper. Cover and cook until onions are soft, about 5 minutes, stirring occasionally.
Step 2: When onions are tender, sprinkle in the flour and chili powder whisking until combined.
Step 3: Slowly stir in the broth, 1 cup at a time. Increase heat to high and bring sauce to a low boil until the sauce reduces down to about 3 cups. Be sure to stir occasionally to prevent your sauce from burning.
Remove sauce from heat and whisk in the dark chocolate. Set Aside.
How To Make Chicken Mole Enchiladas:
Preheat oven to 350 degrees.
Step 1: Steam corn tortillas in the microwave for 30-45 seconds to make them soft and easier to work with so they don’t break. (skip this step if using flour)
Step 2: Pour about a third of mole sauce in the bottom of a large baking dish.
Step 3: Lay out tortillas flat and place a small handful of the cheese mixture in each tortilla.
Step 4: Evenly spread the shredded chicken among the tortillas. Then roll the tortillas up and place them in your baking dish. Evenly pour the remaining mole sauce on top of the enchiladas.
Step 5: Cover enchiladas with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.
Step 6: When done, serve with fresh crumbled cotija cheese and chopped cilantro (optional).
Side Dishes to serve with enchiladas:
Authentic Mexican Refried Beans – My homemade Authentic Mexican beans are the ones you hope to get on your plate when eating out at your favorite Mexican Restaurants. They are absolutely delicious and pretty easy to make!
Mexican Rice – The perfect side dish to pair with your favorite enchiladas, tacos, tamales, burritos and more!
Sweet Corn Cake – With only four ingredients, this corn cake is so easy to make and absolutely delicious!
Authentic Mexican Guacamole – Homemade guacamole made with fresh avocados, tomatillos, jalapeno, cilantro and lime juice. This is my go-to recipe!
Fan Favorite Enchilada Recipes:
Ground Beef Enchiladas – Layered with flour tortillas, ground beef, onions, green bell pepper, the best homemade enchilada sauce, and melty cheese! They are simple and delicious and the perfect meal for the family.
Shredded Chicken Enchiladas – Shredded salsa chicken wrapped in tortillas with jack and cheddar cheeses smothered in red enchilada sauce baked to perfection!
Green Chile Chicken Enchiladas – Flavor packed enchiladas loaded with shredded chicken, sour cream and cheese smothered in green enchilada sauce topped with sliced avocado and fresh cilantro.
Chicken Mole Enchiladas
Ingredients
- 4 cups Shredded Chicken see notes below
- 1 1/2 cups Mexican Cheese shredded
- 8 King Corn Tortillas or soft taco flour
Mole Sauce:
- 1/4 cup Oil olive or avocado
- 1 3/4 cup Yellow Onion finely chopped
- 4 Garlic Cloves minced
- 1 tsp Oregano dried
- 1/2 tsp Ground Cinnamon
- 1 tsp Cumin
- 2 1/2 tbsp Chili Powder
- 1/3 cup All-Purpose Flour
- 4 cups Chicken Broth
- 3 tbsp Dark Chocolate chopped (see notes)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
How To make Mole Sauce:
- Heat oil in a large skillet over medium heat. Add onion, garlic, cumin, oregano, cinnamon, salt and pepper. Cover and cook until onions are soft, about 5 minutes, stirring occasionally.
- When onions are tender, sprinkle in the flour and chili powder whisking until combined.
- Slowly stir in the broth, 1 cup at a time. Increase heat to high and bring sauce to a low boil until the sauce reduces down to about 3 cups. Be sure to stir occasionally to prevent your sauce from burning.
- Remove sauce from heat and whisk in the dark chocolate. Set Aside.
How To Make Chicken Mole Enchiladas:
- Preheat oven to 350 degrees.
- Steam corn tortillas in the microwave for 30-45 seconds to make them soft and easier to work with so they don’t break. (skip this step if using flour)
- Pour about a third of mole sauce in the bottom of a large baking dish.
- Lay out tortillas flat and place a small handful of the cheese mixture in each tortilla.
- Evenly spread the shredded chicken among the tortillas. Then roll the tortillas up and place them in your baking dish. Evenly pour the remaining mole sauce on top of the enchiladas.
- Cover enchiladas with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.
- When done, serve with fresh crumbled cotija cheese and chopped cilantro (optional).
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