Mole Enchiladas
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
214 kcal
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Course
Main Course
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Cuisine
Mexican
Mole Enchiladas
Description
This recipe uses cooked shredded chicken and freshly shredded mozzarella cheese rolled inside corn tortillas that have been warmed or lightly fried to improve pliability. The enchiladas are placed seam-side down in a baking dish coated with mole sauce, then covered with more mole to ensure each roll is well sauced.
They bake at 350°F for 20-25 minutes until heated through and bubbling, allowing the cheese inside to melt and the sauce to thicken slightly. The mole sauce—a complex Mexican sauce commonly made with chili peppers and chocolate—is prepared by heating store-bought mole paste with chicken broth and melted chocolate until it achieves the desired consistency.
After baking, the enchiladas are garnished with Mexican crema or sour cream, crumbled cotija cheese, fresh chopped cilantro, and diced avocado. These toppings add creamy, tangy, and fresh notes that complement the rich and mildly spicy mole sauce. The dish serves well as a main meal and can be made ahead, with the assembled enchiladas refrigerated or frozen prior to baking.
Make-ahead and freezing instructions allow for preparation in advance, with mole sauce stored separately from the enchiladas for best texture upon baking. Thaw frozen enchiladas overnight in the fridge and add fresh mole sauce just before baking.
Ingredients
- 2 cups mole sauce *
- 3 cups cooked , shredded chicken
- 1 cup mozzarella cheese freshly shredded
- 12-14 corn tortillas , or 8 flour tortillas
For topping:
- Mexican crema or sour cream
- cotija cheese , or queso fresco
- cilantro fresh, chopped
- avocado chopped
Instructions
- Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.
- Pour 1/4 cup of mole sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.
- Pour remaining mole sauce over the top. Bake for 20-25 minutes or until hot and bubbly.
- Remove from oven and top with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.
Notes
- To make mole sauce from store-bought Doña Maria paste, heat 4 oz jar with 1½ to 2 cups chicken broth for 20-30 minutes; stir in melted chocolate.
- Assemble enchiladas with chicken and cheese, cover, and refrigerate for 1-2 days before baking.
- Freeze enchiladas in a safe pan covered with foil; freeze mole sauce separately. Thaw overnight in fridge before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 1115mg | 46% |
| Potassium | 202mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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