Chicken Mole Enchiladas

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Chicken Mole Enchiladas

Mole Sauce is one of those things that you either love, like, don’t like or haven’t tried yet. The first time I was introduced to it, I was slightly frightened. In case you aren’t familiar with mole (pronounced MO-LAY), it is a sauce made with peppers, chocolate and a few other ingredients (there are several different varieties in different regions). After I tried it, I thought it was pretty good. Definitely different, but not bad at all.

chicken mole enchiladas
These Chicken Mole Enchiladas are filled with chicken and topped with cheese and mole sauce. Enjoy!

Ingredients:
Large pack corn tortillas
1 jar of mole sauce
1 whole chicken boiled and meat shredded
1 1/2 cups chicken broth
1/2 tsp. salt (or to taste)
1 Tablespoon sugar (or to taste)
Jack Cheese
Cheddar Cheese

chicken mole enchiladas

Start by boiling the chicken and then shredding the chicken. You can reserve the broth if you like, or you can use chicken broth from a carton or can.

Empty the mole sauce into a large saucepan or skillet (it will be solid – not saucy).  Please note: Mole sauce WILL stain, so make sure you wear clothes you don’t care about, in case it splashes on you.  Add 1 cup chicken stock, salt and sugar into pan and blend well and warm through on low heat (watch carefully to avoid burning).  Add more broth as needed – sauce should be the consistency of a melted milkshake.  You may even need more than 1 1/2 cups of broth .

In a large bowl, add chicken and spoonfuls of sauce, until all chicken is lightly coated.  You should still have a lot of sauce left in your pan.    Start rolling the enchiladas on a cutting board or flat surface.  Fill each tortilla with chicken, and a little bit of Jack cheese, and roll (sometimes it helps to warm up the tortillas in the microwave for a few seconds first).  Place each roll into a glass or metal baking pan.

enchiladas

When the pan is full, drizzle sauce over all rolls, and top with jack and cheddar cheese. Save some sauce for dipping!

Bake at 350 degrees until heated through and cheese is melted (about 30 or 40 minutes).

chicken mole enchiladas

Serve with sour cream if desired.

chicken mole

These Chicken Mole Enchiladas are my husband’s favorite things in the world 🙂

If you love Mexican food, make sure you check out our Mexican Casserole recipe!

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About Author

Jennifer Regan is the owner/editor-in-chief of Eighty MPH Mom, a family-friendly blog. She is active in Brand Ambassadorships and campaigns, and is active in social media, helping brands promote!

12 Comments

  1. I love Mole. The first time I tried it a friend from Mexico made me some chicken mole. To this day I haven’t had mole that measured up to hers but I love trying it at different restaurants. I’ve seen that jar at the store and wondered if it’s any good. I think I’ll give it a try

    • The mole in the jar is the only kind I’ve tried – it’s pretty tasty! I would love to try making it from scratch sometime though – I’ll bet that’s delicious!

  2. This looks like what I was looking for. But the instructions end with the cool enchiladas sitting in a pan. I assume that they should be baked before serving. Recommendation for time and temp? Thanks!

    • Using your recipe as a guide, it turned out great. I used left over chicken breasts that already had a bit of pesto sauce on it. Diced it and fried it with an onion, then tossed in a couple spoonfuls of the mole sauce (already diluted with the broth) to really give the filling flavor. By accident I topped it all with Parmesan cheese instead of cheddar but it turned out really good. I did not add any sugar. I will note that I had trouble getting all the lumps out of the mole-from-a-jar. Next time I will cut it up before I add the broth or use an immersion blender.

  3. I made these tonight and they were delish! I’ve been craving good mole enchiladas and these were perfect. I tossed a can of green chilies in and also some almonds in with the chicken. It was really good and just what I wanted.

  4. I use the same mole sauce with the chicken broth & chili de Arbol that I’ve boiled, blend all ingredients in blender. Sauce comes out amazing!!

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