Easy Chicken Mole Enchiladas

There is something magical about the way mole sauce clings to warm corn tortillas wrapped around juicy shredded chicken. When I need comfort or want to impress a dinner guest without a ton of fuss, these easy chicken mole enchiladas always deliver. You get the deep cocoa—and—chile complexity of mole in under ninety minutes and a plateful of melty cheese and savory goodness.

I first tried making these enchiladas on a busy weeknight when I craved something special. My parents still ask for this recipe every time we gather for a Sunday meal because it’s nostalgic but simple to make.

Ingredients

• Corn tortillas: Corn tortillas hold structure best and bring authentic flavor, look for fresh ones with a good corn scent
• Queso fresco: This traditional cheese is mild and crumbly, buy it from Latin markets or use a soft fresh farmer cheese as a substitute
• White onion: Diced for stuffing and sliced for topping, choose sweet and firm onions for best taste
• Sesame seeds: Toasted for crunch and a hint of nuttiness, always toast right before using for freshest flavor
• Oil for frying: Needed so tortillas become pliable and richer flavor, use a mild vegetable oil
• Mole Doña Maria jarred mole: For deep classic mole taste in a shortcut jar version, always stir paste well before adding to broth
• Chicken broth: Homemade or from the cooked chicken keeps sauces silky and full of depth
• Abuelita chocolate or dark chocolate: For mole’s signature creamy richness, choose unsweetened or classic Mexican chocolate
• Brown sugar: A pinch brings roundness and balances mole’s spice, opt for fresh moist brown sugar if possible
• Powdered cinnamon: Lends subtle warmth, use true cinnamon for sweeter aroma
• Chicken thighs or drumsticks: These are juicy and shred easily, pick bone in for extra flavor
• Oregano: Dried Mexican oregano has a citrusy note, go for this when possible
• Onion: Adds aromatic flavor to poaching, use a yellow or white one
• Garlic clove: Unpeeled for a gentle infusion, select plump cloves
• Salt: Use kosher or sea salt to draw out all the flavors

Instructions

Sauté the Aromatics:

Add oregano, onion, and a whole garlic clove to a pot of water. Bring to a simmer and let the vegetables infuse the broth for the deepest background flavor.

Poach and Shred the Chicken:

Add the chicken thighs or drumsticks and salt. Simmer until the meat is very tender, about one hour. Remove chicken and let cool slightly before shredding finely with two forks. Strain and reserve the cooking broth for the mole sauce.

Prepare the Mole Sauce:

In a medium saucepan combine the mole paste, chicken broth, chocolate, and cinnamon. Stir until the chocolate and mole paste dissolve completely then simmer gently for five minutes. The sauce should thicken and turn glossy. Taste and adjust with a small pinch of brown sugar or salt as needed.

Make the Cheese and Onion Filling:

In a small bowl combine the crumbled queso fresco with the diced white onion. Toss to blend. This adds a cool and creamy bite to each enchilada.

Fry the Tortillas:

Pour enough oil into a frying pan to cover the bottom by about half an inch. Heat until shimmering then briefly fry each tortilla just until pliable but not crisp. Drain on paper towels to remove excess oil.

Dip and Fill the Tortillas:

One by one dip each warm tortilla into the mole sauce, making sure to coat both sides well. Lay on a plate and fill with a generous line of shredded chicken and a sprinkle of the cheese onion mixture. Carefully roll or fold each one closed.

Assemble and Top the Enchiladas:

Arrange filled tortillas on a serving plate. Spoon more mole sauce over the top, spreading gently so all the surfaces glisten. Scatter with more crumbled cheese, sliced onions, and a sprinkle of toasted sesame seeds.

Serve Immediately:

These enchiladas are best served hot so all the layers are gooey and flavorful. Invite everyone to dig in right away.

I always look forward to the nutty aroma when sprinkling sesame seeds on top. My son once tried to sneak handfuls from the counter because he loves their crunch so much — nothing beats the finish they give these enchiladas.

Storage Tips

Let leftovers cool completely and transfer to an airtight container. They will keep for up to three days in the fridge. For reheating, cover with foil and gently warm in the oven to keep everything moist and melty. Individual enchiladas microwave well too, but mole sauce thickens a bit upon cooling so you might want to add a small splash of water or broth.

Ingredient Substitutions

If you cannot find jarred mole, use homemade or another brand that is available locally. Goat cheese works in a pinch for queso fresco, though it is tangier. Shredded rotisserie chicken makes a fast swap on busy nights. For gluten free diets, double check mole ingredients as some brands add breadcrumbs.

Serving Suggestions

Pile these enchiladas high with extra sliced onions, avocado, or even a drizzle of Mexican crema for a cooling touch. I love serving mine with a crisp cabbage salad or a side of cilantro lime rice to brighten up the plate.

Chicken mole enchiladas are easier than you think and always unforgettable. Friends and family will rave about the flavors long after dinner is over.

Recipe Q&A

→ What chicken cut is best for this dish?

Bone-in chicken thighs or drumsticks are ideal, as they produce tender and juicy meat perfect for shredding.

→ Can I prepare the mole sauce ahead of time?

Yes, you can make the mole sauce in advance and reheat it gently before assembling the enchiladas.

→ Should the tortillas be fried before filling?

Lightly frying the tortillas helps prevent them from tearing when dipped in mole and rolled with the chicken filling.

→ What cheese works best as a topping?

Queso fresco or any fresh farmer's cheese delivers authentic flavor and a creamy finish.

→ How can I achieve a smooth mole sauce?

Simmer the mole paste with broth, chocolate, and cinnamon until no lumps remain and the texture is thick yet pourable.