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Chicken Mole Enchiladas

Amanda Cooks & Styles
Shredded chicken enchiladas layered with corn or flour tortillas, shredded chicken, Mexican cheese, smothered in homemade mole sauce.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 4 people

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).

Notes

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.
Dark Chocolate - You can use your favorite dark chocolate bar or you can use dark/semi sweet chocolate chips.
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