Enmoladas (Chicken Mole Enchiladas)

Enmoladas (Chicken Mole Enchiladas)

While I was researching ideas for the chicken mole tacos I came across the concept of enmoladas or chicken mole enchiladas. I really liked the sound of a warm chicken mole filling wrapped in tortillas and smothered in mole sauce so I made sure to save enough of my mole sauce to make some. Since it was a busy weeknight I wanted to keep things easy so I went with unbaked enchiladas with a filling consisting of just some leftover heated shredded chicken mixed up with some mole sauce. Next up was the mole sauce topping and because the mole sauce was pretty thick I added some chicken broth to thin it down a bit so that it would pour nicely over the tortilla wrapped chicken. Just because I kept the filling simple did not mean that I wanted to sacrifice any flavour and so I made up for it by throwing lots of garnishes onto the enchiladas including sliced onion, sour cream, queso fresco and cilantro. All of the garnishes had the added benefit of making something covered in a brown sauce look a little bit better and I quite enjoyed eating them this way! I would say that these enmoladas were definitely my favourite of enjoying this batch of the mole sauce and it has been a tasty week of mole indeed!

Happy Cinco de Mayo!

Tip: To help prevent your corn tortillas from cracking you can warm them in a pan with a touch of oil.

Enmoladas (Chicken Mole Enchiladas)

Enmoladas (Chicken Mole Enchiladas)

Enmoladas (Chicken Mole Enchiladas)

Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Servings: 4

Chicken enchiladas drenched in a spicy, thick and chocolaty mole sauce served with onions, sour cream and queso fresco.

  • 1 cup mole sauce
  • 1 cup chicken broth
  • 1 pound shredded chicken, warm
  • 12 corn tortillas
  • 1/2 cup sour cream
  • 1 small onion, sliced
  • 1/2 cup queso fresco or feta, crumbled
  • 1 handful cilantro
  • 4 teaspoons sesame seeds, toasted
  1. Simmer the mole and chicken broth in a saucepan until it reaches the consistency of a thick creamy dressing and remove from heat.
  2. Mix the chicken and enough of the mole that it is moist and holds together.
  3. Place 1/4 cup of the chicken mixture in the center of a tortilla, wrap it and place it on a plate with the seam side down. Repeat with remaining tortillas and chicken.
  4. Pour the remaining mole sauce over the tortillas and serve garnished with sour cream, sliced onion, queso fresco, cilantro and sesame seeds.


JennDZ - The Leftover Queen said...

I love Mole! I haven't had it in a while and this makes me realize how much I enjoy it!

tmcc4 said...

I love your pictures!!!! Awesome job!

Joanne said...

I think I need to whip up some mole this weekend just so that I can try all of these variations!

Food Glorious Food! said...

Wonderful quick and easy recipe! Thanks for sharing!


Foodafok said...

Bravo! I really like this recipe. http://usubufood.blogspot.com/2011/05/savanyu-maj.html

Cooking contests said...

Ooooo a chocolate sauce on chicken enchiladas? Interesting.. may have to try it out myself next time I do enchiladas. Thanks for sharing!!

Take care,
-- Chelsey

sweetcarolinescooking.com said...

Mmm these look fantastic! I love how you were able to stretch the mole and make so many different meals with it.

Helene said...

That is a delectable Dinner Kevin!

Little Sable said...

I love your blog !
With love Little Sable

Josie said...

Thanks for this! My husband had been looking for other ideas for his Mole sauce.

Cookin' Canuck said...

The color of that mole sauce is gorgeous. If it tastes as rich as it looks, I know it would be a favorite in our house.

Gisela Verdin said...

A better tip for the Tortillas is, dip the edges with some water and heat them in a pan ;)

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