Best 6 Chicken Mole Enchiladas Recipes

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Indulge in the tantalizing flavors of Mexican cuisine with our delectable Chicken Mole Enchiladas. This traditional dish combines the richness of mole sauce, tender chicken, and the comforting warmth of tortillas. Embark on a culinary journey as we guide you through three enticing recipes, each offering a unique twist on this classic. Dive into the authentic flavors of the traditional Chicken Mole Enchiladas, where rich mole sauce made from various chilis, spices, and chocolate envelops tender chicken and melted cheese, all nestled within soft tortillas. Experience a delightful variation with our Creamy Chicken Mole Enchiladas, featuring a luscious cream sauce that complements the mole's complexity. For a vegetarian option, our Black Bean and Sweet Potato Enchiladas offer a hearty and flavorful alternative, combining the goodness of black beans, sweet potatoes, and a zesty mole sauce. Whichever recipe you choose, prepare to tantalize your taste buds with this iconic Mexican dish.

Check out the recipes below so you can choose the best recipe for yourself!

'EASIEST EVER' CHICKEN MOLE ENCHILADAS



'Easiest Ever' Chicken Mole Enchiladas image

In Mexico, rich mole poblano is a celebratory dish, often made for special occasions, which takes about 4 days. The sauce in this recipe is a streamlined version that packs in deep and delicious flavor and is easy to make ahead and freeze, so even weekdays can be festive.

Provided by Marcela Valladolid

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 20

2 chicken breasts
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup olive oil
5 dried pasilla or anocho chiles, stemmed and seeded
1 1/2 cups hot water
2 (6-inch) corn tortillas, or handful regular tortilla chips
2 tablespoons olive oil
1 1/2 medium onions, chopped
Kosher salt
2 garlic cloves, minced
2 tablespoons smooth peanut butter
1 teaspoon dried oregano
1 3/4 cups chicken stock
One 3.1-ounce disk Mexican chocolate, chopped, (recommended: Ibarra*)
Freshly ground black pepper
Olive oil, as needed
Twelve 6-inch corn tortillas, warmed
1/4 cup sour cream
3/4 cup queso fresco or mild Feta

Steps:

  • For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
  • For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
  • To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.

CHICKEN ENCHILADAS WITH MOLE SAUCE



Chicken Enchiladas With Mole Sauce image

These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas.

Provided by Allrecipes

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 1h55m

Yield 4

Number Of Ingredients 26

2 tablespoons lard
½ onion, sliced
2 cloves garlic, sliced
1 teaspoon salt
1 tablespoon cumin seeds
2 poblano peppers, seeded and thinly sliced
2 Anaheim peppers, seeded and thinly sliced
4 skinless, boneless chicken thighs, cut into chunks
4 cups chicken broth
2 cups chicken broth
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 corn tortilla, cut into 1-inch strips
4 tomatoes, cut in half crosswise
3 tomatillos, cut in half crosswise
2 tablespoons lard
½ onion, sliced
5 cloves garlic, sliced
2 teaspoons cumin seeds
2 cups chicken broth
salt to taste
1 teaspoon white sugar, or more to taste
3 ounces dark chocolate, coarsely chopped
12 corn tortillas
½ bunch fresh cilantro, coarsely chopped
½ cup crumbled queso fresco

Steps:

  • Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
  • Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
  • Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
  • Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
  • Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.
  • Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
  • Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

Nutrition Facts : Calories 738.8 calories, Carbohydrate 77.7 g, Cholesterol 100.8 mg, Fat 34.8 g, Fiber 13.6 g, Protein 35.4 g, SaturatedFat 13 g, Sodium 2707 mg, Sugar 23.5 g

QUICK AND EASY CHICKEN MOLE ENCHILADAS



Quick and Easy Chicken Mole Enchiladas image

Provided by Wanna Make This?

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

3 tablespoons vegetable oil
3 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 tablespoons tomato paste
One 6-ounce can tomato sauce
1 cup chicken broth
1 tablespoon peanut butter
2 teaspoons brown sugar
Kosher salt
Eight 6-inch flour tortillas
2 cups shredded cooked chicken, skin removed
1 cup shredded Monterey Jack
1/4 cup Mexican crema or sour cream
1/2 cup crumbled queso fresco
2 tablespoons toasted sesame seeds
Cilantro leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the sauce: Heat the oil in a medium skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cocoa powder, cinnamon and cumin and saute until toasted and fragrant, about 2 more minutes. Add the tomato paste and cook 1 minute, then add the tomato sauce and chicken broth and whisk until smooth and combined. Stir in the peanut butter, brown sugar and a pinch of salt. Bring to a simmer and cook for 10 minutes to thicken. Remove from the heat.
  • For the enchiladas: Wrap the tortillas in a damp paper towel and microwave in 30-second internals, just until warmed through and pliable. Add the chicken to a medium bowl and pour about 1/2 cup of the mole sauce over top; toss to coat the chicken. Spread another 1/2 cup of the mole sauce in the bottom of an 11-by-7-inch baking dish.
  • Place one warmed tortilla flat on a clean work surface. Top with 1/4 cup of the chicken filling and 2 tablespoons of the shredded cheese. Roll up and place seam side down in the prepared baking dish. Repeat with the remaining tortillas, filling and shredded cheese. Pour the remaining mole over the top of the rolled tortillas. Cover the dish with foil and bake until the cheese is melted and the mole is bubbling, 25 to 30 minutes.
  • Remove from the oven and top with the crema, queso fresco and sesame seeds. Serve garnished with cilantro leaves.

SPICY CHICKEN ENCHILADAS WITH RED MOLE SAUCE



Spicy Chicken Enchiladas with Red Mole Sauce image

What makes these enchiladas so good? The key to the exceptional flavor is the red mole sauce made from a delectable, pureed mixture featuring toasted almonds, onion, tomatoes, chipotle chiles, raisins and cinnamon. You'll turn dinner into a fiesta when you serve this kickin' dish!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h20m

Yield 4

Number Of Ingredients 16

2 tablespoons finely chopped unsalted whole natural almonds
2 tablespoons sesame seeds
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 canned chipotle peppers in adobo sauce
¼ cup raisins
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 dash ground cinnamon
1 cup Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
¾ cup Mexican blend cheese
8 (6 inch) corn tortillas, warmed
¼ cup sour cream

Steps:

  • Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
  • Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
  • Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
  • Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
  • Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
  • Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 42.1 g, Cholesterol 53.8 mg, Fat 23 g, Fiber 6.3 g, Protein 18.2 g, SaturatedFat 9.5 g, Sodium 754.9 mg, Sugar 10.4 g

CHICKEN MOLE ENCHILADAS



Chicken Mole Enchiladas image

Provided by Food Network

Categories     main-dish

Yield 6-8 Servings

Number Of Ingredients 20

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 bolillo (substitute small French roll), cut into 1-inch pieces
2 dried ancho chiles, stemmed, seeded and diced
2 California red chile pods, stemmed, seeded and diced
1 large or 2 small tomatillos, husks removed, rinsed and chopped
1 tomato, chopped
1 (32-ounce) carton chicken broth (recommend organic low sodium), divided
2 tablespoons smooth peanut butter
1.5 ounces Mexican chocolate (recommend Nestle-Abuelita), coarsely chopped
2 teaspoons cocoa powder
3 tablespoons DOA MARA® Mole Paste
2 teaspoons salt
½ cup canola oil, for frying
12-18 corn tortillas
1 pound shredded store-bought rotisserie chicken
1½ cups white shredded cheese (Monterey Jack or Oaxaca)
1 medium white onion, diced
1½ cups crumbled queso fresco

Steps:

  • Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, ancho chiles, California red chile pods, tomatillos and tomato and saute 10 minutes or until soft. Pour half the broth into blender and add half the sauteed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste and salt and blend until very smooth. Transfer sauce to large skillet. Pour other half of the broth and sauteed ingredients into blender. Puree and add the mixture in large skillet. Bring to a boil, reduce heat and simmer 10 minutes, stirring continuously to keep from sticking to skillet. Remove from heat and set aside. Heat oven to 350°F. Spread 1 cup sauce in ungreased 9x13-inch baking dish. Heat oil and fry tortillas until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat. Fill with shredded rotisserie chicken, cheese and onion. Roll tortillas and place seam side down in baking dish side by side. Pour sauce over enchiladas. Cover dish with aluminum foil and bake 15 to 20 minutes or until warm. Garnish with queso fresco and serve with favorite side dish.

CHICKEN MOLE ENCHILADAS SUPREME



Chicken Mole Enchiladas Supreme image

Cheesy chicken, lettuce and tomatoes create distinctive Mexican enchiladas in 15 minutes - made using Progresso® reduced-sodium chicken broth.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 8

2 tablespoons mole sauce (from 8.25-oz jar), stirred
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2 cups chopped deli rotisserie chicken (from 2-lb chicken)
6 low-carb flour tortillas (6 inch)
3 cups shredded lettuce
1 1/2 cups refrigerated prechopped tomato
1/4 cup crumbled queso fresco cheese (1 oz)
6 medium green onions, chopped (6 tablespoons)

Steps:

  • Heat oven to 425°F. Place mole sauce in medium saucepan. Gradually add broth, stirring with wire whisk until smooth. Cook over medium-high heat, stirring often, until thoroughly heated.
  • Meanwhile, place chicken in small microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 1 to 2 minutes or until thoroughly heated.
  • Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spoon 1/3 cup chicken down center of each tortilla. Spoon 1 tablespoon sauce over chicken on each tortilla; fold 2 sides toward center. Place enchiladas, seam sides down, in baking dish. Pour remaining sauce over enchiladas.
  • Bake uncovered 9 to 10 minutes or until thoroughly heated.
  • Place 1 enchilada on each serving plate; top with lettuce, tomato, cheese and onions.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Fat 1/2, Fiber 10 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg

Tips:

  • Prep Your Ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you stay organized and save time.
  • Use Fresh Ingredients: Fresh ingredients will give your enchiladas the best flavor. If possible, use fresh chicken, vegetables, and herbs.
  • Make Your Own Mole Sauce: While you can use store-bought mole sauce, making your own is definitely worth the effort. It's not as hard as you might think, and it will give your enchiladas a truly authentic flavor.
  • Don't Overcook the Chicken: Chicken can easily become dry and tough if it's overcooked. Be careful not to cook it for too long.
  • Warm Your Tortillas: Warming your tortillas before filling them will make them more pliable and less likely to crack.
  • Stuff the Enchiladas Generously: Don't be shy with the filling! The more filling you use, the more delicious your enchiladas will be.
  • Use a Baking Dish with High Sides: This will prevent the mole sauce from bubbling over and making a mess in your oven.
  • Bake the Enchiladas Until the Cheese is Melted and Bubbling: This will ensure that your enchiladas are cooked through and the cheese is nice and melted.
  • Serve Immediately: Enchiladas are best served immediately, while they're still hot and fresh.

Conclusion:

Chicken mole enchiladas are a delicious and satisfying dish that is perfect for any occasion. With their rich, complex flavors and tender chicken, these enchiladas are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting dish to make, give chicken mole enchiladas a try. You won't be disappointed!

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