Mole Enchiladas Recipe: Easy Authentic Mexican Dish

The Mole Enchiladas Recipe is a true celebration of traditional Mexican cuisine, combining tender tortillas with a rich, flavorful mole sauce.

Known for its deep, complex taste made from chili peppers, spices, and a hint of chocolate, this dish offers a perfect balance of savory and slightly sweet flavors.

Whether you’re cooking for family or exploring new recipes, this Mole Enchiladas Recipe will guide you through simple steps to create an authentic and delicious meal at home.

Ingredients for Mole Enchiladas Recipe

How To Make Mole Enchiladas

Toast the dried ancho and guajillo chilies in a dry skillet over medium heat for about 2 minutes until fragrant, turning frequently to prevent burning. Transfer to a bowl and cover with hot chicken broth. Let soak for 20 minutes until softened.

In the same skillet, lightly char the onion quarters and garlic cloves until blackened in spots, about 5 minutes. This adds a wonderful depth of flavor to the mole sauce.

Transfer the softened chilies (reserve the soaking liquid), charred onion, garlic, raisins, peanut butter, cumin, cinnamon, and salt to a blender. Add 1 cup of the reserved soaking liquid and blend until completely smooth, about 2 minutes.

Heat vegetable oil in a large saucepan over medium heat. Carefully pour in the blended mole sauce (it will splatter). Cook, stirring frequently, for 10 minutes. Add the chopped chocolate and stir until melted and incorporated. If the sauce is too thick, add more chicken broth to reach desired consistency.

Preheat your oven to 350°F (175°C). Spread ½ cup of mole sauce across the bottom of a 9×13-inch baking dish.

Warm the corn tortillas in the microwave wrapped in a damp towel for 30 seconds to make them pliable. Dip each tortilla briefly in the mole sauce to coat both sides.

Fill each tortilla with about ¼ cup shredded chicken, roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.

Pour the remaining mole sauce over the enchiladas, ensuring they’re completely covered. Sprinkle crumbled queso fresco on top.

Bake for 25-30 minutes until the enchiladas are heated through and the sauce is bubbling. Remove from oven and let rest for 5 minutes.

Garnish with toasted sesame seeds and fresh cilantro before serving.

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Tips and Tricks

• Make the mole sauce up to 3 days ahead and store it in the refrigerator. The flavors actually improve as they meld together overnight.
• If you can’t find dried chilies, substitute with 3 tablespoons of chili powder, though the flavor won’t be quite as complex.
• Use rotisserie chicken to save time, or substitute with cooked turkey, pork, or even sautéed vegetables for a vegetarian version.
• Warm your tortillas properly to prevent cracking when rolling. Stack them in a damp kitchen towel and microwave for 30-45 seconds.
• For a richer sauce, add a tablespoon of toasted sesame seeds to the blender when making the mole.
• Adjust the sweetness by adding or reducing the amount of chocolate and raisins according to your preference.
• Freeze assembled but unbaked enchiladas for up to 3 months. Thaw overnight in the refrigerator before baking.
• Top with Mexican crema or sour cream for added richness and to balance the bold flavors.

Delicious Variations to Try

Transform this classic recipe into something new by experimenting with different proteins and fillings. Try using carnitas (slow-cooked pork) for a richer, more indulgent version, or swap the chicken for tender beef barbacoa.

Vegetarians can stuff the enchiladas with black beans, roasted sweet potatoes, and corn for a hearty meatless meal that’s equally satisfying. Each protein brings its own unique character while the mole sauce remains the star.

For a breakfast twist, fill your enchiladas with scrambled eggs, chorizo, and potatoes, then top with the mole sauce and bake.

This unexpected combination creates a showstopping brunch dish that will impress your guests. You can also experiment with different cheeses—try Oaxaca cheese for superior meltability, or add a sharp aged cheddar for more pronounced flavor.

Frequently Asked Questions

Can I use jarred mole sauce instead of making it from scratch?

Yes, absolutely! While homemade mole offers the best flavor, quality jarred mole paste or prepared mole sauce works wonderfully as a time-saving alternative. Simply thin it with chicken broth to achieve the right consistency for coating enchiladas. Look for authentic Mexican brands at Latin markets for the best results.

How do I prevent my enchiladas from getting soggy?

The key is to avoid over-soaking the tortillas in sauce. Quickly dip each tortilla rather than letting it sit, and make sure your filling isn’t too wet. Also, spread a thin layer of sauce on the bottom of the baking dish rather than pooling liquid, and don’t add all the sauce until just before baking.

What should I serve with mole enchiladas?

These enchiladas pair beautifully with Mexican rice, refried beans, or a simple side salad with lime vinaigrette. Fresh pico de gallo, pickled jalapeños, and sliced avocado make excellent toppings. For beverages, try horchata, hibiscus tea, or a light Mexican beer to complement the rich mole flavors.

Final Thoughts

These mole enchiladas bring restaurant-quality Mexican cuisine right to your table with surprisingly simple techniques. The homemade mole sauce elevates this dish from ordinary to extraordinary, while the flexible recipe allows you to adapt it to your family’s preferences.

Whether you’re celebrating a special occasion or simply treating yourself to something special, these enchiladas deliver authentic flavor that will have everyone asking for seconds.

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Mole Enchiladas

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 6 servings

Ingredients

  

• 3 whole dried ancho chilies stemmed and seeded
• 2 whole dried guajillo chilies stemmed and seeded
• 2 cups chicken broth
• 2 ounces dark chocolate chopped
• 1 medium white onion quartered
• 4 cloves garlic
• 3 tablespoons raisins
• 2 tablespoons peanut butter
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 3 cups cooked chicken shredded
• 12 pieces corn tortillas
• 1 cup queso fresco crumbled
• 2 tablespoons sesame seeds for garnish
• ¼ cup fresh cilantro chopped

Instructions

 

• Toast the dried ancho and guajillo chilies in a dry skillet over medium heat for about 2 minutes until fragrant, turning frequently to prevent burning. Transfer to a bowl and cover with hot chicken broth. Let soak for 20 minutes until softened.
• In the same skillet, lightly char the onion quarters and garlic cloves until blackened in spots, about 5 minutes.
• Transfer the softened chilies (reserve the soaking liquid), charred onion, garlic, raisins, peanut butter, cumin, cinnamon, and salt to a blender. Add 1 cup of the reserved soaking liquid and blend until completely smooth, about 2 minutes.
• Heat vegetable oil in a large saucepan over medium heat. Carefully pour in the blended mole sauce and cook, stirring frequently, for 10 minutes. Add the chopped chocolate and stir until melted. If too thick, add more chicken broth.
• Preheat oven to 350°F (175°C). Spread ½ cup of mole sauce across the bottom of a 9×13-inch baking dish.
• Warm the corn tortillas in the microwave wrapped in a damp towel for 30 seconds. Dip each tortilla briefly in the mole sauce to coat both sides.
• Fill each tortilla with about ¼ cup shredded chicken, roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
• Pour the remaining mole sauce over the enchiladas and sprinkle crumbled queso fresco on top.
• Bake for 25-30 minutes until the enchiladas are heated through and the sauce is bubbling. Let rest for 5 minutes.
• Garnish with toasted sesame seeds and fresh cilantro before serving.

Notes

Mole sauce can be made up to 3 days ahead. Assembled enchiladas freeze well for up to 3 months. Adjust chocolate and chili amounts to suit your taste preferences.