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    Home » Recipes » Chicken » Enmoladas (Chicken Mole Enchiladas) + VIDEO

    Enmoladas (Chicken Mole Enchiladas) + VIDEO

    Last Updated November 9, 2022. Originally Posted August 1, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Enmoladas (Chicken Mole Enchiladas) are fried tortillas covered in a rich and savory chocolate mole sauce. Incredibly delicious and extremely flavorful. They are a Mexican food lovers dream come true.
    Jump to Recipe Print Recipe
    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. by Mama Maggie's Kitchen

    Enmoladas covered in a savory mole sauce and topped with queso fresco and slices of white onion.

    Enmoladas are rich and delicious Chicken Mole Enchiladas.

    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.

    Hand holding a container of Dona Maria Mole.

    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.

    Mole sauce in a pot.

    • 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.

    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

    Containers of Mexican Choclate Abuelita and Ibarra Chocolate side by side.

     

    • 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.

    Tortilla frying in a metal skillet.

    • 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.

    Fried Tortilla on a white paper towel.

    • 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?

    Cooked chicken on a blue plate.

    • 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

    Fried tortilla dipped in mole sauce.

    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.

    Fried Tortilla, chicken, onion, queso fresco

    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.

    Chicken Mole Enchiladas topped with queso fresco and slices of onion.

    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 on a plate drenched in mole sauce and topped with onion and cheese.

    Enmoladas (Chicken Mole Enchiladas)

    Enmoladas (Chicken Mole Enchiladas) are fried tortillas covered in a rich and savory chocolate mole sauce. Incredibly delicious and extremely flavorful. They are a Mexican food lovers dream come true.
    5 from 12 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12
    Calories: 312kcal
    Author: Maggie Unzueta

    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)
    • 1/4 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

    If you use pre-made sauce, skip over the next part and go straight to the frying.
    If you don’t have chicken broth, you can use water + chicken bouillon instead or vegetable broth.
    Healthier Option: Stick the corn tortillas in the microwave and warm them up for a 1 minute or until they are pliable.
    Word to the Wise: If the mole thickens up, add more chicken broth.
    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 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.
    To prevent them from getting soggy, store the enchiladas without the sauce. Then when ready to eat, reheat, and add the sauce.

    Nutrition

    Serving: 124g | Calories: 312kcal | Carbohydrates: 34g | Protein: 16g | Fat: 7g | Saturated Fat: 4.8g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 435mg | Potassium: 315mg | Fiber: 3.5g | Sugar: 2.4g
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

     

    Filed Under: Chicken, Mexican, Recipes

    About Maggie Unzueta

    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.

    Reader Interactions

    Comments

    1. Kathy B

      March 23, 2018 at 1:24 pm

      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?

      Reply
      • Maggie Unzueta

        March 23, 2018 at 1:32 pm

        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! 🙂

        Reply
        • Kathy B

          March 23, 2018 at 2:51 pm

          Thanks! It may be awhile, but I know I will. I love mole and Dona Maria’s makes it easy.

      • Susan

        June 30, 2018 at 2:37 pm

        Yes. The package with the grandmother is a well known Mexican chocolate sold in US. It comes in circular chunks.

        Reply
      • Sylvia

        September 24, 2021 at 4:31 am

        5 stars
        Fabulous!!! I will make this recipe over and over again.

        Reply
        • Maggie Unzueta

          October 11, 2021 at 4:22 pm

          So happy you enjoyed this recipe!

        • Debra

          May 31, 2022 at 1:10 pm

          5 stars
          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!

        • Maggie Unzueta

          June 3, 2022 at 9:45 am

          You’re going to love this recipe. So so good!

    2. Kate

      March 27, 2018 at 10:34 am

      Mole is something with which I have never experimented. Great idea to use it with enchiladas. These look so delicious!

      Reply
      • Susan

        June 30, 2018 at 2:42 pm

        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.

        Reply
    3. Jessica Robinson

      March 28, 2018 at 12:52 pm

      5 stars
      I love recipes that are inspired from your childhood or family!! Loving the flavors of this Chicken Mole Enchilada recipe!!

      Reply
    4. Susan

      June 30, 2018 at 2:38 pm

      Yes. The package with the grandmother is a well known Mexican chocolate sold in US. It comes in circular chunks.

      Reply
    5. Jennifer

      August 10, 2018 at 11:46 pm

      How long will this sauce stay fresh in the refrigerator?

      Reply
      • Maggie Unzueta

        October 3, 2018 at 3:46 pm

        About 5 days to a week.

        Reply
    6. lexi@that fit fam

      April 18, 2019 at 8:43 am

      5 stars
      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!

      Reply
      • Maggie Unzueta

        April 19, 2019 at 7:17 am

        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.

        Reply
    7. Becky Turner

      August 3, 2019 at 7:13 am

      5 stars
      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.

      Reply
    8. evelyn

      January 2, 2020 at 3:29 pm

      at what point is the chocolate added? I do not see it in the instructions.

      thank you.

      Reply
      • Maggie Unzueta

        February 7, 2020 at 3:54 pm

        Sorry about that. I added an extra step in the recipe card.

        Reply
    9. Juana

      March 21, 2020 at 9:19 am

      5 stars
      Maggie buenos dias great recetas thank you and have a great day

      Reply
      • Maggie Unzueta

        March 21, 2020 at 3:57 pm

        Hola Juana. Gracias por tu mensaje. Espero que le guste esta receta. Saludos.

        Reply
    10. Christine

      July 23, 2021 at 3:56 pm

      5 stars
      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.

      Reply
      • Maggie Unzueta

        September 14, 2021 at 10:37 am

        I’ve heard of people adding peanut butter to the mole. Must try it.

        Reply
    11. Sylvia

      September 24, 2021 at 4:27 am

      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.

      Reply
      • Maggie Unzueta

        September 27, 2021 at 11:11 am

        That’s so great to hear. Glad you and your friends liked the recipe. 🙂

        Reply

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