Go Back
+ servings
Enmoladas on a plate drenched in mole sauce and topped with onion and cheese.
Print Recipe
5 from 8 votes

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner
Cuisine: Mexican
Servings: 12
Calories: 312kcal



  • 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.



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.


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