Enmoladas are Chicken Mole Enchiladas. Fried tortillas stuffed with chicken and covered with mole sauce. Savory and sweet. Delicious and flavorful. This Mexican recipe is a great way to use up leftovers.
Disclosure: This post contains affiliate links.
When I have the time, I make my own mole. It’s not as complicated as people think. The problem is time. I take the help where I can, and that means a family favorite Dona Mara Mole Sauce 
It’s not just my family. Every Mexican knows this brand. As if Mexican moms united once upon a time and named this it the official Mexican mole brand.
The process is simple. Very, very simple. To a stock pot, I add the mole paste and store-bought chicken broth
Then at the very end, add the chocolate. I grew up on Abuelita chocolate
Fry your tortillas.
Drain any excess oil on a several paper towels
I’m using leftover chicken, but think Thanksgiving. You can make these Enmoladas, or Chicken Mole Enchiladas, instead with leftover turkey. So yummy!
The traditional way:
Dip the tortilla in the mole sauce, then stuff with chicken, and roll.
I find this method very messy.
The cleaner way:
Set up your station.
Stuff the tortilla with chicken, then roll, cover with mole sauce, then top with slices of onion and queso fresco.
Watch VIDEO below for this process.
Remember you’re dealing with chocolate. So, you have to work quickly to make your Enmoladas, or Chicken Mole Enchiladas. If the mole thickens up, add more chicken broth. Hope you enjoy!
Watch Video How to Make Enmoladas
- 1 8.25-ounce Dona Maria mole paste
- 4 cups chicken broth
- 1 tablet Abuelita (or any Mexican chocolate)
- 4 cups leftover chicken, shredded
- 12 tortillas
- 1 cup oil
- 1 cup Queso Fresco, crumbled
- ¼ onion, thinly sliced
- In a large stock pot, add the mole paste.
- Add 3½ cups of chicken broth.
- Stir constantly.
- The paste will begin to absorb the liquid.
- Bring to a simmer for 20 minutes.
- In the meantime, heat oil in a skillet.
- Add each tortilla individually to the hot oil.
- Fry 1-2 minutes on each side.
- Place on a paper towel to drain any excess oil.
- Check mole sauce.
- If it’s too thick, add the remaining chicken broth to the mole.
- Stir and bring the mole back up to a simmer.
- Then turn off stove.
- Heat up the leftover chicken in the microwave.
- Add a fried tortilla to the serving plate.
- Add chicken to the center of the tortilla.
- Roll up to form your enchilada.
- Repeat until done.
- With a ladle, pour mole sauce over the enchiladas.
- Top with queso fresco and slices of onion.
Disclosure: This post contains affiliate links.
Kathy B says
I would love to try these. You talk about adding the chocolate at the very end, but there is no chocolate shown in the ingredients or the instructions. Did I miss something?
Maggie Unzueta says
Thanks for catching. My recipe card did not update the change. It’s ok now!
Fyi: I published a longer video tutorial on Enmoladas on YouTube: https://www.youtube.com/watch?v=Tg-6GDPMuwI
I hope you try these Chicken Mole Enchiladas! 🙂
Kathy B says
Thanks! It may be awhile, but I know I will. I love mole and Dona Maria’s makes it easy.
Susan says
Yes. The package with the grandmother is a well known Mexican chocolate sold in US. It comes in circular chunks.
Kate says
Mole is something with which I have never experimented. Great idea to use it with enchiladas. These look so delicious!
Susan says
I make it in a very similar way except I boil a whole chicken with 5 garlic cloves, half peeled onion, salt, shred it and save the amazing broth to make mole sauce. Can’t compare can broth to this.
Jessica Robinson says
I love recipes that are inspired from your childhood or family!! Loving the flavors of this Chicken Mole Enchilada recipe!!
Susan says
Yes. The package with the grandmother is a well known Mexican chocolate sold in US. It comes in circular chunks.
Jennifer says
How long will this sauce stay fresh in the refrigerator?
Maggie Unzueta says
About 5 days to a week.