Make Enmoladas with this simple and tasty recipe. Fried corn tortillas are coated with an easy mole sauce, then loaded with shredded chicken plus all of your favorite toppings. It’s sure to be a hit!

Three mole enchiladas on a white plate topped with sesame seeds, queso fresco and onion slices. — Recipe for Enmoladas De Pollo

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The Mole Sauce Enchilada

This Enmolada recipe is going to knock your socks off!

What is an Enmolada actually? It is just a type of “Enchilada” but instead of using a chile base sauce, they’re made with a mole sauce to coat the tortillas. The fillings can vary according to taste and dietary preferences. They are very popular throughout Mexico but specially in the south where Mole is a staple in everyday recipes.

This recipe is as easy as it gets—using pre-made mole sauce saves a ton of time, and rotisserie chicken works perfectly (no shame in a shortcut when it tastes this good). The mole brings all the rich, deep flavors, so you don’t have to do much to make this meal stand out. And if you’ve never made enmoladas before, no worries—this one is simple and stress-free!

🩷 xoxo, Ana

All of the ingredients for this recipe on a gray background.

Main Ingredients notes:

The Mole: I like to use the mole that is already prepared and in a box (versus a glass cup). The brand I use is Doña Maria Mole Sauce. This also works for other pre-made mole paste.
Homemade Chicken stock is always better but in a pinch you can use boxed chicken stock.
Corn tortillas: they don’t need to be fresh as they will be lightly fried.
Cooked chicken breast. Home cooked or store bought rotisserie

**A full ingredient list with exact amounts can be found in the recipe card below.**

How To Make The Enmoladas

Make the sauce

A gray skillet with a red/brownish sauce and adding broth from a measuring cup.

In a wide skillet or pot, add the mole paste, chicken stock and chicken bouillon.
Simmer over low medium heat for 10 minutes (uncovered) or until sauce has thickened up. Add Taste for seasoning and add salt and pepper according to taste.

Make the enchiladas

Prep your chicken and keep it warm while you fry the tortillas. Season with salt and pepper according to taste.

Frying a corn tortilla on a small skillet.

Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried (See notes section).

A stacked of fried corn tortillas placed on a paper towel on a plate.

As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.

The tortillas should still be pliable for folding so make sure they’re not fried too long.

A corn tortilla with mole sauce and shredded chicken on the middle of the tortilla.

To assemble the entomatadas, place the tortillas on the serving plate and spoon some sauce on it and spread. Note: You can also dip each tortilla into the warm sauce but I think spooning the sauce on top of the tortilla is less messy.
Fill the tortillas with about ¼ cup of shredded chicken and either fold the tortilla like a taco or roll them. Spoon mole sauce on top of the rolled tortillas until they’re completely covered.

Adding a brown sauce to three rolled corn tortillas on a white plate.

Spoon mole sauce on top of the rolled tortillas until they’re completely covered.

💛 Here is a visual example of how to assemble the enmolada folded in half like a taco. Simply place the chicken on the side (instead of the center) and fold the tortilla over to close it. Add sauce on top. Easy peasy!

Adding a brown sauce to one folded corn tortilla on a white plate.

Three enmoladas on a white plate topped with sesame seeds, drizzled with crema and Mexican red rice on the side.

Now the fun part begins! Sprinkle with sesame seeds, drizzle with crema and top with crumbled queso fresco and sliced onions.
Serve and eat immediately while warm.

What To Serve With Enmoladas

Enmoladas are a dish that goes well with many things. My first choice is to serve with Arroz Rojo to soak all of the wonderful mole sauce. If you want a second side, these Frijoles Charros will go perfectly as well. However, my perfect combination is the following:

With a big bowl of Mexican Sopa.
Calabacitas for a nice veggie option.
Also with Champiñones (Mushrooms Mexican Style) or Espagueti Verde. Whatever you pick as a side dish, I’m sure you’ll love it!

Enmoladas (Chicken Mole Enchiladas)