Enmoladas (Chicken Mole Enchiladas) + VIDEO

Every Mexican knows Doña María. As if Mexican moms united once upon a time and named it the official Mexican mole brand.

It’s a rich and flavorful sauce that is the star of this Enmoladas, or Chicken Mole Enchiladas, recipe.

Watch Video How to Make Enmoladas

Here, this is a paste in a jar. You can also buy the mole sauce online (AFFILIATE) already made. Just pour and ready to go.

Note: If you use pre-made sauce, skip over the next part and go straight to the frying.

The process is simple. Very, very simple.

• To a stock pot, add the mole paste and store-bought chicken broth, or if you have time, this is my recipe for homemade chicken broth recipe.
• Let it simmer, stirring frequently to “melt” the mole. The paste will absorb the broth.

Tip From Mexican Moms: It is very common for Mexican home cooks to cook with 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. I do not recommend using water by itself.

• Once the ingredients have melted and resemble a sauce, add the chocolate.
• Stir frequently.

For those of you who don’t know, there is a serious debate in the Mexican community 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.

For More Mexican Chicken Recipes:
Pollo en Crema de Chile Poblano, Pollo a la Diabla, Pozole Blanco

For those of you curious, 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.
• 1 minute on each side.

This is a shallow fry. We’re not deep frying these 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. It won’t break the bank.

Are authentic enchiladas made with corn or flour tortillas?

Authentic enchiladas are made with corn. Not flour. However, there are some recipes using flour tortillas, but this is a new thing.

• Drain any excess oil on several paper towels.
• Do not skip this step, or it will make the Enmoladas oily.

To fry or not to fry? Truth is: you don’t really have to fry the tortillas.

Healthier Option: Stick the corn tortillas in the microwave and warm them up for a 1 minute or until they are pliable.

All you really need is for the tortillas to be able to roll up. You save the calories. Your heart is happy.

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?

This recipe for Enmoladas, or Chicken Mole Enchiladas, is a great use for leftover chicken.

You can use any part of the chicken. Meat is meat.

My other favorite leftover Mexican chicken recipes: Ensalada de Pollo and Mexican Chicken Soup (Caldo de Pollo).

Pro Tip: Try this recipe instead with leftover Thanksgiving turkey.

You can very easily make this recipe using ground beef and pork too. I’ve even heard of people getting fancy and making it with duck.

You can also make these with a tomato sauce instead of mole sauce. In that case, you’d be making Entomatadas de Pollo (or Chicken Entomatadas).

Two Ways To Make Enmoladas

1. The traditional way:
Dip the tortilla in the mole sauce, then stuff with chicken, and roll.
This method is very messy.

Dona Maria Mole Enchiladas come together very quickly. Remember you’re dealing with chocolate. So, you have to work quickly to make your Enmoladas, or Chicken Mole Enchiladas.

Word to the Wise: If the mole thickens up, add more chicken broth.

2. The cleaner way:

• Stuff the tortilla with chicken.
• Roll up the enchilada and place on a plate.
• Then cover with mole sauce and add your toppings.

The VIDEO shows this method of how to wrap enchiladas.

Vegetarian-Friendly Version:
Make the Dona Maria Mole Enchiladas without chicken and only cheese.
Or substitute the cheese with a vegetarian cheeses.
Or, stuff with crumbled tofu or vegetables.

How Long Do Chicken Mole Enchiladas Last?

• In the fridge, chicken mole enchiladas last 3-5 days.
• In the freezer, chicken mole enchiladas last 6 months.

Note: They will get soggy. To prevent this, I highly encourage you to store the enchiladas without the sauce. Then when ready to eat, reheat and add the sauce.

These incredibly delicious and rich Chicken Mole Enchiladas Dona Maria are a Mexican food lovers dream. This Enmoladas Recipe is meant to be easy and flavorful. Serve them with extra sauce on the side… everyone will want extra sauce.

What to serve with your Chicken Mole Enchiladas: frijoles refritos, arroz blanco, or even a simple green salad.

Did you make this recipe? Please rate the recipe below!

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