Cinco de Mayo is next week and I started things off by making a tasty mole sauce, which is a good recipe to make ahead of time, and I could not resist using some right away in these chicken mole enchiladas (aka enmoladas). Enchiladas are really easy to make! They are basically a meat in a tasty sauce wrapped up in a tortilla, smothered in more sauce along with cheese and baked to cook. For these enchiladas the meat is shredded chicken which is mixed up with the mole sauce along with some onions and cilantro. Although enchiladas are generally rolled I sometimes like to just stuff the tortillas and fold them, which is easier! I serve the enmoladas with avocado and lime juice! Yum!
Top with sour cream and crumbled queso fresco!
Chicken Mole Enchiladas
Chicken enchiladas drenched in a spicy, tasty mole sauce with hints of chocolate covered in melted cheese.
- 2 cups mole sauce
- 2 cups cooked chicken, shredded, sliced or diced
- 1 small onion, sliced
- 1 handful cilantro, chopped
- 12 corn tortillas, warmed
- 1 cup monterey jack cheese, shredded
- Mix 1 cup of mole sauce with the chicken, onion and cilantro in a large sauce pan and heat until warm.
- Wrap (or fold) the chicken mole in the tortillas, place in a baking dish, pour on the remaining mole sauce and sprinkle on the cheese.
- Bake in a preheated 350F/180C oven until the cheese is melted, bubbling and lightly golden brown.
Option: It’s easier to fold the chicken mole mixture, quesadilla like, rather than rolling them up!
Option: Use chipotle and ancho cocoa enchilada sauce instead of mole sauce.
Tip: To help prevent your corn tortillas from cracking you can warm them in a pan.