When I think of hearty, soul-satisfying meals, chicken mole enchiladas come to mind as the ultimate comfort food. There’s something about the rich, complex flavors of mole sauce combined with tender, shredded chicken that elevates a simple dinner into an unforgettable feast. On a particular rainy afternoon, I found myself craving that vibrant taste of Mexico, and these authentic enmoladas were the perfect escape.
As I carefully dipped each soft tortilla into the warm mole, the fragrant aroma of chocolate and spices filled my kitchen, making my heart sing. Topped with creamy queso fresco and a sprinkle of toasted sesame seeds, every bite is a delightful explosion of flavors and textures. Whether you’re hosting a gathering or simply looking to impress your loved ones (or even yourself!), these enmoladas are easy to make yet entirely satisfying. Grab your ingredients, and let’s embark on this culinary adventure together!
Why are chicken mole enchiladas irresistible?
Authenticity shines through every layer, as these enchiladas capture the heart of Mexican cuisine. Voyage of flavors unfolds with rich mole sauce, balancing savory chicken and creamy queso fresco. Quick and easy to assemble, perfect for busy weeknight dinners or special occasions. Visually stunning, each plate garnished with sesame seeds beckons to be shared. Plus, with variations like veggie options, you can satisfy everyone’s palate!
Chicken Mole Enchiladas Ingredients
For the Mole Sauce
- Mole Paste – Use a jar of Doña Maria mole for authentic flavor; enrich it with chocolate Abuelita and a pinch of cinnamon for depth.
- Chicken Broth – A key component to smoothen the sauce; homemade or store-bought options work perfectly.
For the Filling
- Shredded Chicken – This protein source can be any leftover chicken or rotisserie for a quick option.
- Onion – Use diced white onion for enhanced flavor; yellow or red onions are great alternatives.
- Queso Fresco – This adds creaminess and a touch of saltiness; you can substitute it with feta for a different flavor profile.
For the Tortillas
- Corn Tortillas – The base of your enmoladas; fresh homemade or quality store-bought tortillas yield the best results.
- Oil – Needed for frying the tortillas; sunflower oil is ideal, but feel free to use any cooking oil you have on hand.
For the Toppings
- Sesame Seeds – These add a delightful nutty flavor and texture; easy to find in the spice aisle.
- More Onion – Thinly sliced for garnishing; offers a fresh crunch that complements the dish beautifully.
- Extra Queso Fresco – For topping your enmoladas; sprinkle liberally for added creaminess.
Enjoy crafting your chicken mole enchiladas with this carefully curated list of ingredients, perfect for a heartwarming meal!
How to Make Chicken Mole Enchiladas
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Cook the Chicken: In a pot, combine chicken with water, oregano, onion, garlic, and salt. Cook until tender, about 1 hour. This will enhance the flavor of the chicken and add a delightful broth for your mole.
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Shred the Chicken: Once cooled, shred the chicken with two forks and cover it to keep moist. Keeping the chicken moist ensures a juicy filling for your enmoladas.
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Prepare the Mole Sauce: In a pan, mix mole paste, chicken broth, chocolate, and cinnamon. Simmer for about 5 minutes until smooth and thickened. This delectable sauce is the heart of your chicken mole enchiladas.
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Fry the Tortillas: Heat oil in a frying pan and fry each tortilla for about 15 seconds on each side until soft. This step is crucial for preventing the tortillas from breaking during assembly.
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Assemble the Enmoladas: Dip each fried tortilla in warm mole sauce, then layer in shredded chicken, diced onion, and queso fresco. Roll or fold each tortilla to enclose the filling.
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Plate the Enmoladas: Arrange the rolled enmoladas on a plate, generously topping them with more mole sauce, additional onion slices, queso fresco, and a sprinkle of sesame seeds. This presentation adds a beautiful touch to your meal.
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Serve and Enjoy: Serve immediately for optimal flavor and warmth. Each bite will transport you to the heart of Mexico, making it a meal to remember!
Optional: Garnish with fresh cilantro for a burst of color and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chicken Mole Enchiladas
- Fridge: Store leftover enmoladas in an airtight container for up to 3 days. Layer with parchment paper between them to maintain texture and prevent sticking.
- Freezer: For longer storage, freeze enmoladas individually wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. This ensures they remain delicious.
- Reheating: To enjoy, thaw overnight in the fridge, then reheat in the oven at 350°F (175°C) for 20 minutes or until heated through. You can drizzle with extra mole sauce before reheating for added flavor.
- Mole Sauce Storage: The mole sauce can be stored separately for up to 6 days in the fridge or frozen for up to 6 months, making it a versatile addition to your meals!
Tips for the Best Chicken Mole Enchiladas
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Tortilla Technique: Ensure the tortillas are well-fried to prevent tearing during assembly. Proper frying softens them perfectly!
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Mole Mastery: Always dip the tortillas in mole sauce before filling. This enhances moisture and richness in your chicken mole enchiladas.
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Keep it Moist: After shredding the chicken, cover it to retain its moisture until you’re ready to roll. This ensures a juicy filling.
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Sauce Consistency: If your mole sauce becomes too thick, thin it out with a splash of chicken broth. It should be smooth for easy dipping.
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Customize It: Don’t hesitate to experiment with fillings. Adding roasted vegetables or different cheeses can offer delightful variations.
Chicken Mole Enchiladas Variations
Feel free to explore these delightful twists to enhance your chicken mole enchiladas experience!
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Vegetarian Option: Replace shredded chicken with a mix of sautéed mushrooms, zucchini, and bell peppers for a hearty veggie-filled version. This mix brings a lovely earthiness, ensuring everyone at the table enjoys a satisfying meal.
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Turkey Substitute: Use shredded turkey instead of chicken for a unique spin, especially delightful after Thanksgiving. The subtle flavor of turkey pairs beautifully with mole, giving you a familiar yet fresh taste.
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Different Cheese: Swap queso fresco with crumbled goat cheese or sharp cheddar for a bold flavor twist. Each cheese offers a distinct texture and taste, adding a new layer to your enchiladas.
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Spicy Kick: Add diced jalapeños or a splash of hot sauce to the chicken filling for those who love heat. Just a pinch transforms the dish into a fiery adventure without overwhelming the palate.
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Crispy Enchiladas: After assembling, dip the rolled enchiladas in egg wash and lightly fry them in oil until crispy. This offers a delightful crunch and adds a new dimension to the classic soft filling.
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Fruity Twist: Incorporate diced pineapples or mangoes into the chicken mixture for a sweet and savory combination. This unexpected addition brightens the flavors and makes each bite refreshing.
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Herbed Goodness: Mix in fresh herbs like cilantro or parsley into your filling for a burst of freshness. Just a handful enhances the overall taste, elevating your enchiladas from delicious to extraordinary.
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Chunky Mole: For a textured twist, blend in chopped nuts like peanuts or almonds into your mole sauce. Their crunch and subtle flavor augmentation elevate the depth, providing an exciting contrast!
Dive into these creative variations, making your chicken mole enchiladas uniquely yours and filled with the love of home cooking!
Make Ahead Options
These chicken mole enchiladas are a dream for meal prep lovers! You can prepare the mole sauce and shredded chicken up to 3 days in advance and store them in separate airtight containers in the refrigerator. To maintain quality, ensure the mole sauce is well-sealed to prevent any drying out. When you’re ready to serve, simply reheat the mole sauce while frying fresh tortillas just before assembly. Dip the tortillas in the warm sauce, fill them with your prepped chicken and toppings, roll them up, and serve immediately for that fresh and vibrant taste. This method allows you to enjoy delectable homemade chicken mole enchiladas with less hassle during busy weeknights!
What to Serve with Chicken Mole Enchiladas?
To create a memorable dining experience, pair these delightful enmoladas with complementary sides and flavors that elevate the entire meal.
- Mexican Rice: A fluffy side bursting with spices and herbs, it’s the perfect canvas to soak up the rich mole sauce.
- Refried Beans: Creamy and savory, these beans add a hearty element that balances the dish beautifully, providing extra protein.
- Fresh Avocado Salad: Crisp, fresh, and bright, a simple salad with avocado, lime, and cilantro adds refreshing notes that cut through the richness of the enmoladas.
Consider enjoying your meal with a lovely glass of Hibiscus Iced Tea. Its tangy sweetness pairs wonderfully with the deep flavors of the mole, creating a harmonious balance on your palate.
Lastly, finish your culinary journey with Churros, those irresistible crispy treats dusted in cinnamon sugar will leave your guests with a sweet memory of an incredible meal.
Chicken Mole Enchiladas Recipe FAQs
What type of mole sauce should I use for the best flavor?
Absolutely! I recommend using a jar of Doña Maria mole, as it provides the authentic flavors associated with traditional Mexican cuisine. To enhance the sauce, add a few squares of chocolate Abuelita and a pinch of cinnamon. This depth will elevate your chicken mole enchiladas to a new level of deliciousness.
How should I store leftover chicken mole enchiladas?
To store your leftover enmoladas, place them in an airtight container and keep them in the fridge for up to 3 days. For best results, I suggest layering parchment paper between each enmolada to maintain their texture and prevent any sticking. This way, you’ll have a tasty meal ready whenever you crave it!
Can I freeze chicken mole enchiladas?
Yes, you can! For freezing, wrap each enmolada individually in plastic wrap and then place them inside a freezer bag. This method will keep your enmoladas delicious for up to 3 months. When you’re ready to enjoy them, just thaw them overnight in the fridge, then reheat in the oven at 350°F (175°C) for about 20 minutes.
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What should I do if my mole sauce is too thick?
If your mole sauce turns out thicker than desired, just thin it out by adding a splash of chicken broth and stirring well. Heat the sauce on low until it reaches your preferred consistency. This ensures your chicken mole enchiladas are juicy and flavorful!
Can I make chicken mole enchiladas with a vegetarian option?
Very much so! If you’re seeking a vegetarian twist, simply substitute the shredded chicken with a mix of sautéed vegetables, such as zucchini, bell peppers, or mushrooms. This will provide a delightful variation while still allowing you to enjoy that rich mole sauce.
How long can I keep mole sauce in the fridge?
You can store the mole sauce in the fridge for up to 6 days. Just keep it in an airtight container to preserve its flavor and aroma. Alternatively, for longer storage, consider freezing the sauce in a freezer-safe container for up to 6 months, making it a versatile staple for many meals!
Savor Homemade Chicken Mole Enchiladas Bursting with Flavor
Ingredients
Equipment
Method
- Cook the chicken in a pot with water, oregano, onion, garlic, and salt until tender for about 1 hour.
- Shred the chicken once cooled and cover to keep moist.
- Prepare the mole sauce by mixing mole paste, chicken broth, chocolate, and cinnamon in a pan and simmer for 5 minutes until smooth.
- Heat oil in a frying pan and fry each tortilla for about 15 seconds on each side.
- Assemble the enchiladas by dipping each tortilla in warm mole sauce, then adding shredded chicken, onion, and queso fresco before rolling.
- Plate the enchiladas and top generously with mole sauce, more onions, queso fresco, and sesame seeds.
- Serve immediately for optimal flavor.