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overhead shot of chicken mole enchiladas in pan

Chicken Mole Enchiladas

These chicken enchiladas with mole sauce 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.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 16
Calories 269kcal
Author Ryan Beck


  • 1 rotisserie chicken, skin removed and shredded
  • 3 tablespoon olive oil + more for tortillas
  • 2 cups white onion, chopped
  • 1 poblano pepper, diced
  • 2 teaspoon cumin
  • 2 teaspoon dried oregano
  • ¼ teaspoon cinnamon
  • 5 tablespoon garlic, minced
  • 5 tablespoon chili powder
  • 3 tablespoon all-purpose flour
  • 5 cups low-sodium chicken stock
  • ½ cup dark chocolate chips
  • 6 tablespoon almond butter
  • 2 tablespoon tomato paste
  • 1 teaspoon sea salt
  • 16 (6 inch) Corn tortillas
  • 1 lb monterey jack cheese, shredded
  • fresh cilantro and avocado for serving


  • Heat 3 tablespoon olive oil in large saucepan over medium heat. Add onion, poblano pepper, 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 chicken stock, whisking constantly and scraping up bits on bottom of pan. Bring to boil and simmer for about 5 minutes.
  • Remove from heat and use immersion blender to puree until smooth. Return saucepan to medium-high heat and stir in the chocolate, almond butter, tomato paste and salt. Simmer for 5 minutes or until sauce has thickened. Adjust for salt if needed.
  • Heat 1 teaspoon 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 ⅓ cup mole sauce each to two 13x9 baking dishes. Arrange 8 tortillas on work surface and spoon ¼ cup chicken, 1 tablespoon onion, and 2 tablespoon 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.


  • Heat corn tortillas in small skillet for 20 seconds per side so they are pliable. If you skip this step, the tortillas will break apart is you roll them up.
  • Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need. Just buy blocks of cheese and grate yourself.
  • If you don’t have rotisserie chicken, you can cook 1.5 lbs fresh boneless chicken. Just heat some oil in a large skillet over medium-high heat and sauté for 4 minutes per side or until the chicken is cooked through.
  • Use quality dark chocolate for the sauce. If you can find Mexican chocolate, even better.
  • Add some fresh avocado to give the dish some healthy fat. You can also make your own guacamole.
  • Store leftovers in an airtight container in the fridge for 2-3 days.


Serving: 1g | Calories: 269kcal | Carbohydrates: 19g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 55mg | Potassium: 57mg | Fiber: 3g | Sugar: 5g