There’s a party of flavors waiting to unfold in every bite of Chicken Mole Enchiladas-a dish where tradition meets bold innovation on your plate. Blending the rich,complex notes of mole sauce with tender shredded chicken and wrapped in warm tortillas,these enchiladas are more then just a meal; they’re a vibrant fiesta in every forkful.
Whether you’re a seasoned fan of Mexican cuisine or a curious palate eager to explore, this flavorful fusion invites you to discover how centuries-old ingredients come together in a mouthwatering symphony of taste, texture, and color. Get ready to dive into a culinary experience that honors heritage while igniting your senses.
Chicken Mole Enchiladas are a vibrant celebration of Mexican cuisine, bringing together the deep, complex flavors of traditional mole sauce with tender shredded chicken wrapped in soft tortillas. This dish has long been a staple in Mexican households and festive gatherings, and its layered taste profile-rich, slightly smoky, and subtly spicy-makes it a standout at any table. As you master this recipe, you’ll discover why mole enchiladas are more than just food; they’re a flavorful fiesta on your plate.
Prep and Cook Time
- Preparation Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
Yield
- Serves 6 generous portions
Difficulty Level
- Medium - Ideal for cooks ready to explore traditional Mexican sauces with confidence
Ingredients That Bring Chicken Mole Enchiladas to Life
- 3 cups cooked, shredded chicken (preferably from roasted or boiled chicken breast)
- 12 corn tortillas, warmed and slightly softened
- 2 cups mole sauce (homemade or high-quality store-bought; recipe below)
- 1 cup chicken stock or broth
- 1/2 cup diced white onion
- 2 cloves garlic, minced
- 1/2 cup crumbled queso fresco or shredded Oaxaca cheese
- 1/4 cup toasted sesame seeds, for garnish
- Fresh cilantro sprigs, for garnish
- 1 tbsp vegetable oil or lard
Mastering the Mole Sauce for Authentic Depth and Richness
- 2 dried ancho chiles, deseeded and toasted
- 2 dried pasilla chiles, deseeded and toasted
- 2 dried guajillo chiles, deseeded and toasted
- 1/4 cup almonds, toasted
- 1/4 cup raisins
- 2 tbsp sesame seeds, toasted
- 1 small corn tortilla, toasted and broken into pieces
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp cumin
- 1 small tomato, roasted
- 1 slice day-old white bread, toasted
- 1/4 cup Mexican chocolate or semi-sweet chocolate
- 1 tbsp vegetable oil
- Salt and pepper, to taste
- 2 cups chicken broth
Step by Step Assembly Tips for Perfectly Rolled Enchiladas
- Prepare the mole sauce: Rehydrate the toasted dried chiles in hot water for 15 minutes. Drain and blend them with almonds, raisins, sesame seeds, tortilla pieces, cinnamon, cloves, cumin, roasted tomato, toasted bread, and Mexican chocolate. Add chicken broth gradually for a smooth consistency. Simmer gently in a saucepan with a tablespoon of oil to deepen flavors for 20-30 minutes. Season with salt and pepper.
- Warm your tortillas: Lightly fry each corn tortilla in a skillet with a little oil for 5-10 seconds per side or wrap in a damp towel and microwave briefly to prevent cracking when rolled.
- Mix the shredded chicken: Toss the cooked shredded chicken with sautéed onions and garlic for extra aroma and flavor.
- Fill the tortillas: Spoon about 1/4 cup of chicken filling onto each tortilla center. Roll tightly, seam side down, to prevent unrolling during baking.
- Arrange in baking dish: Place each enchilada snugly side by side in a single layer. pour warmed mole sauce evenly over the top, ensuring each enchilada is generously covered.
- Bake: Preheat your oven to 350°F (175°C). Bake uncovered for 20 minutes until the sauce bubbles and tortillas soak up the mole.
- Add cheese: sprinkle crumbled queso fresco or shredded Oaxaca cheese over enchiladas in the last 5 minutes of baking to let it melt slightly without drying out.
Chef’s Notes: Tips for Success
- Make ahead: Mole sauce can be prepared 2-3 days in advance to deepen flavor. Refrigerate tightly covered.
- substitutions: use rotisserie chicken for convenience or substitute chicken with turkey for a leaner protein option.
- Tortilla tips: Ensuring the tortillas are pliable before rolling is key-don’t skip warming or lightly frying them.
- Adjust heat: If you prefer a milder mole, reduce the number of dried chiles or remove seeds before toasting.
- Texture balance: For added crunch, consider sprinkling toasted pepitas (pumpkin seeds) alongside sesame seeds when serving.
Serving Suggestions and pairings to Elevate Your Fiesta Experience
Presentation: Garnish your chicken mole enchiladas with a sprinkle of toasted sesame seeds, fresh cilantro leaves, and a drizzle of crema. A wedge of lime on the side adds a shining citrus note that highlights mole’s complexity.
Side dishes: Pair enchiladas with Mexican-style rice flavored with tomato and garlic, and refried black beans enriched with a touch of cumin. For added freshness, serve a simple jicama and orange salad with chili powder and lime.
Beverage ideas: Complement the meal with a chilled agua fresca-like hibiscus (jamaica) or tamarind-or a classic Mexican cerveza for a true fiesta vibe.
| Nutrient | Per Serving |
|---|---|
| Calories | 450 |
| Protein | 32g |
| Carbohydrates | 35g |
| Fat | 15g |
For a deeper dive into Mexican sauces, explore our Authentic Mexican Sauces guide. To learn about the cultural roots of mole sauce, the Smithsonian Magazine offers an insightful overview.
Q&A
Q&A: Chicken Mole Enchiladas – A Flavorful Fiesta on Your Plate
Q1: What exactly are Chicken Mole Enchiladas?
A1: Imagine tender shredded chicken wrapped in warm corn tortillas, lovingly bathed in a rich, velvety mole sauce-a complex blend of chocolate, spices, and chili peppers-then topped with melted cheese and baked to perfection. Chicken Mole Enchiladas are a vibrant Mexican dish that marries smoky, sweet, and savory flavors into one unforgettable bite.
Q2: What makes mole sauce so special and distinctive?
A2: Mole sauce is nothing short of a culinary masterpiece.its a symphony of ingredients-dried chilies, toasted nuts, aromatic spices, rich chocolate, and sometimes a hint of fruit-slowly simmered to create layers of depth, warmth, and a whisper of sweetness. This complexity balances the hearty chicken and soft tortillas, elevating the enchiladas beyond ordinary fare.
Q3: How is Chicken Mole Enchiladas different from other enchiladas?
A3: while many enchiladas rely on simple red or green sauces, Chicken mole Enchiladas bring a luxurious twist. The mole sauce introduces a nuanced flavor profile with its bittersweet chocolate base and earthy spice hints, offering a fiesta of tastes that contrast and complement the mild chicken filling in a way traditional enchilada sauces don’t.
Q4: Can mole sauce be homemade, or should I buy it ready-made?
A4: Both options are viable! Homemade mole sauce is a rewarding labor of love, ofen involving dozens of ingredients and a slow-cooked process that results in unparalleled freshness and depth.However, high-quality store-bought mole paste or sauce can be a fantastic shortcut, especially when you’re short on time but still want an authentic taste.
Q5: What are some tips to perfect your Chicken Mole Enchiladas at home?
A5: Start with moist, tender chicken-think slow-cooked or poached-so it soaks up the luscious mole sauce.Lightly warm your tortillas before rolling to prevent cracks, and don’t skimp on cheese; it melts beautifully and adds a creamy finish. Lastly,garnish with fresh cilantro,sesame seeds,or a dollop of sour cream for added texture and brightness.
Q6: How can I serve Chicken Mole Enchiladas to impress guests?
A6: Plate your enchiladas with a side of fluffy Mexican rice and refried beans or a crisp, zesty cabbage slaw to balance the rich mole. For drinks, classic margaritas or a refreshing agua fresca work wonders. And don’t forget a sprinkle of fresh lime juice right before serving-its acidity wakes up all the intricate mole flavors.
Q7: Is Chicken Mole Enchiladas a festive dish, or can it be enjoyed anytime?
A7: While mole has roots in celebratory occasions-birthdays, weddings, and holidays-Chicken Mole Enchiladas are versatile enough for both special feasts and cozy weeknight dinners. Their bold flavors make every meal feel like a fiesta, turning ordinary days into flavorful celebrations.
Q8: Are there variations of mole that pair well with chicken enchiladas?
A8: Absolutely! Mole comes in many regional varieties: the dark and rich mole poblano, tangy green mole verde, or bright red mole rojo. Each lends a unique personality to your enchiladas, so don’t hesitate to experiment and find your favorite flavor profile.
Indulge in Chicken Mole Enchiladas and invite a vibrant Mexican fiesta straight to your plate. With every bite, experience layers of history, culture, and bold flavors that dance in perfect harmony. Olé!
Final Thoughts
As the rich, velvety mole sauce melds seamlessly with tender chicken and wraps itself in warm tortillas, Chicken Mole Enchiladas invite you to experience a true celebration of flavors on your plate. This vibrant dish not only honors the depth and tradition of Mexican cuisine but also brings a festive twist to any meal. Whether you’re serving it at a lively gathering or savoring it quietly at home, Chicken mole Enchiladas promise a flavorful fiesta that lingers long after the last bite. So go ahead-embrace the spice, the chocolate, the warmth-and let this culinary masterpiece transform your dinner into an unforgettable celebration.
