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

This Enmolada recipe is going to knock your socks off! Just a handful of everyday spices (plus the mole sauce) makes incredible Chicken Mole Enchiladas that are infused with exotic Mexican flavours. The smell when this is cooking is amazing!

What is an Enmolada actually?

They are very popular throughout Mexico but specially in the south. 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.

I must admit that I’m cheating a little bit and to make the sauce I’m using store bought versus making it from scratch. Who has time for that? 😀

Why you’ll love this recipe

  • So easy – Using the pre-made sauce cuts a lot of time. And there is nothing wrong with using a rotisserie chicken to save time. It’s delicious too!
  • So flavorful! – The mole sauce packs a ton of flavor.
  • Stress-Free Recipe: If you’re trying this recipe for the first time, don’t worry. It’s an effortless, stressless recipe!
Three mole enchiladas on a white plate topped with sesame seeds, queso fresco and onion slices and Mexican red rice on the side.

Ingredients

To make this recipe, you will need the following ingredients (amounts included in the full recipe below):

  • 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
  •  Homemade Chicken stock is always better but in a pinch you can use boxed chicken stock.
  • Chicken bouillon: for extra flavouring.
  • Salt and pepper to taste
  • Corn tortillas: they don’t need to be fresh as they will be lightly fried.
  • Vegetable oil: enough to fry the tortillas
  • Cooked chicken breast. Home cooked or store bought rotisserie

Toppings

  • sesame seeds
  • Mexican crema or sour cream
  • crumbled queso fresco
  • white onion slices
All of the ingredients for this recipe on a gray background.

Save to Pinterest to make later! 

How To Make The Enmoladas

Make the sauce

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

Make the enchiladas

  1. Keep the cooked shredded chicken warm in a pot or microwave. Season with salt and pepper according to taste.
  2. 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).
  3. 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.

  1. To assemble the entomatadas, place the tortillas on the serving plate and spoon some sauce on it and spread. (Note: or you can dip each tortilla into the warm sauce).
  2. 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.

Here is an example of how to assemble the enmolada folded 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 😉

  1. Sprinkle with sesame seeds, drizzle with crema and top with crumbled queso fresco and sliced onions.
  2. Serve and eat immediately while warm.


Chef’s Tips and Notes

  • Make ahead: For a weeknight meal, cook and shred the chicken ahead of time or buy a rotisserie chicken.
  • Frying the Tortilla:The tortillas should still be pliable for folding so make sure they’re not fried too long. Check out this video on how I fry the tortilla lightly.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We omitted salt from the calculations since you will need to add to your tastes.
Three mole enchiladas on a white plate topped with sesame seeds, queso fresco and onion slices and Mexican red rice on the side.

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:

A bite of enmoladas on a fork.
An icon of a plate with a fork and knife.
Enjoy…

More Mexican Recipes

If you like these enchiladas, I bet you’ll love these recipes too! I hope you give them a try:

If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below on the blog. It’s also super helpful to me and other readers if you share any changes you made to the recipe. Gracias!!!!

Print Recipe:

Three mole enchiladas on a white plate topped with sesame seeds, queso fresco and onion slices.

Enmoladas (Chicken Mole Enchiladas) Recipe

Servings 12 Enmoladas
Ana Frias
5 from 6 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Make Enmoladas with this simple recipe in 30 minutes or less! Corn tortillas are coated with an easy mole sauce plus your favorite filling.
12 Enmoladas

Ingredients  

  • 2 9.5 oz boxes Doña Maria Mole Sauce
  • 1 cup chicken stock
  • 1 Tablespoon chicken bouillon
  • Salt and pepper to taste
  • 12 corn tortillas
  • ½ cup vegetable oil or more, enough to fry the tortillas
  • 2 cooked chicken breast. Home cooked or store bought rotisserie shredded
Toppings
  • sesame seeds
  • Mexican crema or sour cream
  • crumbled queso fresco
  • white onion slices

Instructions 

Make the sauce

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

Make the enchiladas

  • Keep the cooked shredded chicken warm in a pot or microwave. Season with salt and pepper according to taste.
  • 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).
  • 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. 
  • To assemble the enmoladas, place the tortillas on the serving plate and spoon some sauce on it and spread. (Note: or you can dip each tortilla into the warm sauce if you prefer).
  • 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.
  • Sprinkle with sesame seeds, drizzle with crema and top with crumbled queso fresco and sliced onions.
  • Serve and eat immediately while warm.

Muy Delish Notes:

  1. Make ahead: For a weeknight meal, cook and shred the chicken ahead of time or buy a rotisserie chicken.
  2. Frying the Tortilla:The tortillas should still be pliable for folding so make sure they’re not fried too long. Check out this video on how I fry the tortilla lightly.
  3. Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We omitted salt and the toppings from the calculations since you will need to add to your tastes.
  4.  

Add Your Own Private Notes

Whenever you come back to this recipe, you’ll be able to see your notes.

Nutrition

Serving: 1entomatada | Calories: 197kcal | Carbohydrates: 13g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 358mg | Potassium: 72mg | Fiber: 2g | Sugar: 3g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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