Enmoladas (Chicken Mole Enchiladas) + VIDEO

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.

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.

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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