Enmoladas are rich and delicious Chicken Mole Enchiladas.
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My paternal grandmother made her own mole estilo Durango, but to me, there’s nothing like Doña María mole poblano. Yes, it’s even better than my grandmother’s. lol!
Almost every Mexican knows this brand too. As if Mexican moms united once upon a time and named it the unofficial mole of Mexico.
It makes a flavorful sauce that just doesn’t compare.
For this recipe, we’re going to use mole paste in a jar or use already prepared mole. Just pour and ready to go.
It’s the same chile sauce used to make Chicken Mole Tamales.
Using pre-made sauce? Skip over the next part and go straight to the frying.
- To a stock pot, add the mole paste and store-bought chicken broth.
- Let it simmer, stirring frequently to “melt” the mole.
Got time? Here is my homemade chicken broth recipe.
Table of Contents
Pro Tip:
Mexican home cooks like to use chicken bouillon. If you don’t have any chicken broth, you can use water + chicken bouillon instead.
Vegetable broth is also acceptable. You want something with flavor. Water by itself is not preferred.
Mexican Chocolate
- Once the ingredients are melted on medium heat and resemble a sauce, add the chocolate.
- Stir frequently.
There is a serious debate in the Mexican community about which is better: Abuelita or Ibarra?
Ibarra is made in Mexico though. Abuelita is produced by Nestle. Both are very similar. Both are equally good.
FYI: I’m team Abuelita. That’s what I was raised with, but I will buy Ibarra on a rare occasion that Abuelita is not found.
- Fry your tortillas in a large frying pan.
- 1 minute on each side in hot oil.
As little as a few tablespoons vegetable oil for a shallow fry. No deep frying to make them hard.
Vegetable oil is the best oil to fry with. It’s cheap and has a good smoking point.
Since we’re only frying for 1 minute on each side, you can indeed use olive oil. It’s expensive, but we’re not using a ton of oil.
Are authentic enchiladas made with corn or flour tortillas?
Authentic enchiladas are made with corn. Not flour tortillas.
- Drain any excess oil on several paper towels.
- Do not skip this step, or it will make your dish oily.
To fry or not to fry? Oil helps the sauce stick to the tortillas, but truth is, you don’t really have to fry tortillas.
Healthier Option:
Brush oil on a corn tortilla and heat up on a griddle.
Healthiest Option:
Stick the corn tortillas in the microwave and warm them up for 1 minute or until they are pliable. Since we’re working with mole, the sauce will easily stick to the tortilla.
That said.. back home in Mexico lindo, there are little grandmas frying away because that’s the way it has always been done. And who can argue against tradition?
- Cook the chicken.
- Shred and set aside.
Try this recipe instead with leftover Thanksgiving turkey or leftover chicken from last night’s dinner.
Chicken is the perfect filling for enchiladas.
Many recipes like Enchiladas Verdes, Entomatadas de Pollo, Enchiladas Suizas include chicken.
Two Ways to Assemble
1. The traditional way:
- Dip the tortilla in the mole sauce, then stuff it with chicken, and roll.
- This method is very messy.
Dona Maria Mole Enchiladas come together very quickly.
Word to the Wise: If the mole thickens up, add more chicken broth.
2. The cleaner way:
- Stuff the tortilla with shredded chicken.
- Roll up the enchilada and place it on a serving plate.
- Then cover with mole sauce and add your toppings.
Vegetarian-Friendly Version:
Make the Dona Maria Mole Enchiladas without chicken and only cheese.
Or substitute the cheese with vegetarian cheese.
Or, stuff with crumbled tofu or vegetables for vegan enmoladas.
How Long Do They Last?
- In the fridge, they last 3-5 days.
- In the freezer, they last up to 6 months.
Please know that they will get soggy. To prevent this from happening, store the enchiladas without the sauce.Then when ready to eat, reheat and add the sauce.
These incredibly delicious and rich Enmoladas (or Chicken Mole Enchiladas) are meant to be easy and flavorful. Serve with extra mole sauce. Then top with queso cotija or queso fresco and thinly sliced onion. Buen provecho!
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Did you make this recipe? Please rate the recipe below!
Enmoladas (Chicken Mole Enchiladas)
Ingredients
- 1 8.25-ounce Dona Maria Mole Paste
- 4 cups chicken broth
- 1 tablet Mexican chocolate (such as Abuelita or Ibarra)
- 4 cups leftover chicken shredded
- 12 corn tortillas
- 1 cup oil
- 1 cup Queso Fresco crumbled (optional)
- ¼ onion thinly sliced (optional)
Instructions
- 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.
- Add the chocolate. Stir occasionally to help it melt.
- Turn heat off.
- 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 on the stove or 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. Serve immediately.
Video
Notes
Make the Dona Maria Mole Enchiladas without chicken and only cheese.
Or substitute the cheese with a vegetarian cheeses.
Or, stuff with crumbled and cooked tofu or vegetables. How Long Do They Last?
- In the fridge, chicken mole enchiladas last 3-5 days.
- In the freezer, chicken mole enchiladas last 6 months.
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
Just like it says quick and easy but these were also DELICIOUS! Made them for friends and they thought I made the mole from scratch. I didn’t add chicken just plain cheese and they were perfect. I’ll use this recipe again and again and again.
That’s so great to hear. Glad you and your friends liked the recipe. 🙂
I added 1 tbsp of creamy peanut butter and 1 chinch of the hot chocolate to the sauce with chicken broth. But I put the chicken onion and cheese and mole sauce in the tortilla wrapped up staked on backing sheet and topped with more mole sauce e and baked til all hot and cheese is melty. Soo addictive thanks for the recipe. This is my first time trying a mole. It has a different flavor to it but I’m totally addicted and keep going back for more.
I’ve heard of people adding peanut butter to the mole. Must try it.
Maggie buenos dias great recetas thank you and have a great day
Hola Juana. Gracias por tu mensaje. Espero que le guste esta receta. Saludos.
at what point is the chocolate added? I do not see it in the instructions.
thank you.
Sorry about that. I added an extra step in the recipe card.
Found it at my little Mexican Market .
I have a good recipe for Mole but in this heat I’ll enjoy the short cut.
Soon as the temperature gets out of the 90’s we are having Cheese and onions enchiladas with Mole sauce. Funny story… Hubby came in once when I was finishing off my Mole Sauce and caught me dropping a couple of chocolate bon bons ( only chocolate I had and the sauce need rounding off) in the pot. The look on his face was priceless.
Team Ibarra here! It’s what we grew up on, so nothing quite tastes the same. Love this quick way to make mole! thanks for sharing!
I know what you mean. My grandma used to a mole from scratch. Delicious, but it wasn’t Dona Maria. You get used tastes and flavors.
How long will this sauce stay fresh in the refrigerator?
About 5 days to a week.
Yes. The package with the grandmother is a well known Mexican chocolate sold in US. It comes in circular chunks.
I love recipes that are inspired from your childhood or family!! Loving the flavors of this Chicken Mole Enchilada recipe!!
Mole is something with which I have never experimented. Great idea to use it with enchiladas. These look so delicious!
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.
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?
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! 🙂
Thanks! It may be awhile, but I know I will. I love mole and Dona Maria’s makes it easy.
Yes. The package with the grandmother is a well known Mexican chocolate sold in US. It comes in circular chunks.
Fabulous!!! I will make this recipe over and over again.
So happy you enjoyed this recipe!
I haven’t tried putting it on enchiladas, but I made this recipe for the mole sauce to pour over roasted chicken thighs. It was so easy, and very delicious! I had extra, so I put it in my freezer. I will definitely be making enchiladas next time!
You’re going to love this recipe. So so good!