These chicken mole enchiladas are a unique take on a traditional Mexican dish, where the sauce is the star but you can make in it in under 2 hours.
Cinco de Mayo will be here before you know it, which for me is always a great excuse to eat some Mexican food. One of my favorite’s (and Lauren’s) is chicken mole enchiladas. No it isn’t traditional mole sauce as it doesn’t have nuts, but it’s much quicker and still does have chocolate in it which gives a great depth of flavor.
What is great about this recipe is you can easily control the spice level based off how much chili powder you like compared to how much chocolate is put in. My wife and I can’t handle too much heat so we definitely like it on the milder side compared to some people. However it still tastes great.
Thinking back since Lauren and I started dating, this is probably in the top 5 for recipes I’ve made the most times. It’s inspired by an epicurious recipe my dad made a few years ago and I instantly was hooked. So hopefully you enjoy it as much as us!
What Ingredients are in Chicken Mole Enchiladas?
- Rotisserie chicken
- Chicken stock
- Olive oil
- Produce – white onion, garlic, cilantro
- Spices – chili powder, dried oregano, cumin, cinnamon
- All-purpose flour
- Dark chocolate chips
- Corn tortillas
- Monterey jack cheese
What is Mole Sauce?
Mole sauce originated in Mexico and comes in several variations of rich sauces that come in colors like yellow, red, black and even green. However, in general, they contain a combination of nuts, fruits, chilis and chocolate. A properly done mole takes hours, sometimes even days to make. As I mentioned earlier, this mole isn’t “traditional” per se, but is packed with flavor.
Can you Make Enchiladas with Flour Tortillas?
Corn tortillas are more traditional for enchiladas, but flour tortillas will work as well. Choose 7-8″ flour tortillas or 6″ corn tortillas as they fit best in most pans.
How do You Keep Your Tortillas from Cracking?
I highly recommend it as it makes them more pliable when adding the filling and rolling. There are a few different ways you can accomplish this:
- Heat individual tortillas in skillet for 20 to 30 seconds per side
- Wrap a stack of tortillas in foil and place in 325°F oven until warm
- Moisten a paper towel and wrap stack of tortillas and place in microwave for 30 seconds or until warm
Similar Recipes to Chicken Mole Enchiladas
- Turkey and Butternut Squash Enchiladas
- Spiralized Sweet Potato Enchilada Skillet
- Homemade Enchilada Sauce
- Veggie Black Bean Enchiladas
- Chicken Tortilla Rice Bake
Chicken Mole Enchiladas
- 1 rotisserie chicken, skin removed and shredded
- 5 cups low sodium chicken stock
- 3 tbsp olive oil + more for tortillas
- 2 cups white onion, chopped
- 5 tbsp garlic, minced
- 2 tsp dried oregano
- 2 tsp cumin
- 1/4 tsp cinnamon
- 5 tbsp chili powder
- 3 tbsp all-purpose flour
- 3/4 cup dark chocolate chips
- 16 (6 inch) corn tortillas
- 1 lb monterey jack cheese, shredded
- fresh cilantro and avocado for serving
- Heat 3 tbsp olive oil in large saucepan over medium heat. Add 1 cup onion, oregano, cumin and cinnamon and cook for about 10 minutes or until onion is tender, stirring occasionally. With about 1 minute left, add garlic and combine. Mix in chili powder and flour and stir for about 2 minutes until combined. Gradually add 5 cups chicken stock, whisking constantly and scraping up bits on bottom of pan. Bring to boil and simmer for about 40 minutes. Remove from heat and stir in chocolate. Adjust for seasoning with salt and pepper.
- Heat 1 tsp olive oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 30 seconds per side. Transfer to a plate. Repeat with remaining tortillas, adding oil as needed.
- Preheat oven to 375°F. Mix 1 cup mole sauce with shredded chicken in medium bowl. Add 1/3 cup mole sauce each to two 13x9 baking dishes. Arrange 8 tortillas on work surface and spoon 1/4 cup chicken, 1 tbsp onion, and 2 tbsp cheese in each. Roll up tortillas and arrange seam side down in on prepared dish. Repeat with remaining tortillas in other dish.
- Top enchiladas with remaining mole sauce and cheese. Cover with foil and bake for 20 minutes (30 if chilled). Remove foil and turn oven to broil. Broil for 2 minutes until cheese is bubbling and brown. Let cool for 5 minutes and enjoy! (PS you can freeze this and just bake when ready - you'll have to bake for 45 minutes to cook all the way through)