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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.
This is mole paste in a jar. You can also buy the mole sauce online (AFFILIATE) already made. Just pour and ready to go.
It’s the same sauce used to make Chicken Mole Tamales.
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.
Pollo en Crema de Chile Poblano, Pollo a la Diabla, Pozole Blanco
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.
- 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.
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.
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. Also try this recipe instead with leftover Thanksgiving turkey.
Ensalada de Pollo, Tostadas de Pollo, Caldo de Pollo.
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 Tomato Enchiladas).
How to Make It
There are two ways.
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.
These incredibly DELICIOUS and RICH Chicken Mole Enchiladas Dona Maria are meant to be easy and flavorful.
How Long Do They Last?
- In the fridge, chicken mole enchiladas last 3-5 days.
- In the freezer, they last up to 6 months.
Note: They will get soggy. To prevent this, store the enchiladas without the sauce. Then when ready to eat, reheat and add the sauce.
What to serve with this Enmoladas recipe: extra mole sauce, frijoles refritos, arroz blanco
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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)
- 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
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.
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!
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 love recipes that are inspired from your childhood or family!! Loving the flavors of this Chicken Mole Enchilada recipe!!
Yes. The package with the grandmother is a well known Mexican chocolate sold in US. It comes in circular chunks.
How long will this sauce stay fresh in the refrigerator?
About 5 days to a week.
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.
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.
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.
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.
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.
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. 🙂