Making Chicken Mole Enchiladas brings the rich, complex flavors of authentic Mexican cuisine right to your kitchen. This traditional Mexican dish combines tender shredded chicken with a deeply flavorful mole sauce, wrapped in warm corn tortillas and baked until bubbly. It’s a perfect project for a cozy weekend meal that yields restaurant-quality results.

Everything You Need for Perfect Chicken Mole Enchiladas

Your Timeline for Cozy Kitchen Success

I know timing matters for a weeknight meal, so let’s break it down. The total time for these Chicken Mole Enchiladas is about 60 minutes. You’ll spend 25 minutes on active prep and 35 minutes of mostly hands-off cooking.

This is a perfect pace for a weekend cooking project or a relaxed weeknight where you can multitask. While the enchiladas bake, you can easily whip up a simple side salad or some Mexican street corn. The result is well worth the hour.

Thoughtful Tips for Special Diets

As a chef, I believe everyone should be able to enjoy great food. If you’re sugar-conscious or managing your glycemic intake, you can easily adapt these Chicken Mole Enchiladas. Many store-bought mole sauces contain added sugar, so the key is to read labels carefully.

Look for a mole sauce with no added sugar or make your own using sugar alternatives like stevia. You can also control portion size to help with glycemic control. Serving one enchilada with a large side of non-starchy vegetables creates a balanced, glucose-friendly plate.

Chef’s Secrets for Flawless Enchiladas

After years in professional kitchens, I’ve learned a few tricks that make all the difference. Follow these pro tips and you’ll get perfect Chicken Mole Enchiladas every single time.

Warm Your Tortillas: This is non-negotiable. Cold corn tortillas crack. Warm them in a dry skillet or a damp paper towel in the microwave for 30 seconds to make them pliable. For another great chicken dish with a different flavor profile, try my sweet and spicy Thai chicken.

Don’t Overfill: Use about 1/4 cup of filling per tortilla. Overstuffing leads to messy breaks. Roll them snugly and place seam-side down.

Season as You Go: Taste your mole sauce mixture before assembling. Sometimes a pinch of salt or a squeeze of lime juice can brighten everything up. If you love melty cheese, you’ll appreciate the technique in my chicken parmesan.

Reheat with Care: Leftover enchiladas are amazing. Reheat them covered in foil in a 350°F oven to prevent the cheese from burning and the tortillas from drying out.

Chicken Mole Enchiladas

Learn to make delicious Chicken Mole Enchiladas with this easy recipe. Perfectly spiced chicken wrapped in corn tortillas with rich mole sauce and melted cheese. Ready in just 60 minutes!

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine Mexican

Servings 6 enchiladas

Calories 420 kcal

Equipment

• large skillet
• oven
• 9×13-inch baking dish
• mixing bowl
• knife
• measuring spoons
• measuring cups

Ingredients

  

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1.5 cups mole sauce, store-bought or homemade
• 0.5 cup chicken broth
• 12 corn tortillas
• 1 cup shredded Oaxaca cheese
• 0.25 cup crumbled queso fresco
• 0.25 cup chopped fresh cilantro
• 0.25 cup toasted sesame seeds

Instructions

 

• Preheat oven to 375°F. Heat vegetable oil in a large skillet over medium heat. Add chicken thighs and cook until browned and fully cooked, about 6-8 minutes per side. Transfer to a plate and shred with two forks.
• In the same skillet, sauté onion and garlic until softened, about 3 minutes. Stir in mole sauce and chicken broth, simmering for 5 minutes until smooth and slightly thickened. Remove from heat and mix in shredded chicken.
• Warm tortillas in a dry skillet or microwave wrapped in a damp towel for 30 seconds to make them pliable. Spread 1/2 cup mole sauce on the bottom of a 9×13-inch baking dish.
• Fill each tortilla with 1/4 cup chicken mixture, roll tightly, and place seam-side down in the dish. Pour remaining mole sauce over the top and sprinkle with Oaxaca cheese.
• Bake uncovered for 20 minutes until cheese is melted and bubbly. Garnish with queso fresco, cilantro, and sesame seeds before serving.

Keyword Chicken Mole Enchiladas

A Look at the Nutritional Benefits

This dish isn’t just about incredible flavor; it also offers some solid nutritional value. Using chicken thighs provides a good source of protein, which is essential for muscle maintenance and keeps you feeling full. The sauce, thanks to ingredients like chili peppers and spices in the mole, can be a source of antioxidants.

When you use corn tortillas, you’re incorporating whole grains into your meal. For a different take on a healthy, protein-packed dinner, my smothered chicken is another great option. According to the MyPlate guidelines, balancing your plate with vegetables makes for a well-rounded meal. Topping your enchiladas with fresh cilantro adds a burst of freshness without extra calories. You can also explore leaner proteins like in this grilled chicken caprese.

Creating a Lighter Version

If you’re looking for a lighter take on this classic, a few simple swaps can reduce the calorie count without sacrificing taste. You can use reduced-fat cheese varieties or simply use less cheese. For the chicken, using breast meat instead of thighs is a leaner option.

Another great idea is to serve these as “enchilada bake” layers instead of rolling, which can help with portion control. For another healthy and flavorful chicken recipe, check out my spinach artichoke chicken.

How to Serve Your Enchiladas for a Beautiful Meal

I love serving these enchiladas family-style right at the table. The aroma is incredible and it makes for a really interactive, cozy dinner. The key to a beautiful presentation is contrast: the dark mole sauce, the melted white cheese, and the bright green cilantro and white sesame seeds.

Pair them with simple sides that don’t compete with the complex mole flavor. A crisp cabbage slaw or some cilantro-lime rice works perfectly. For a different but equally satisfying Mexican-inspired meal, you might enjoy these vegetable enchiladas. And if you’re feeding a crowd, a platter of beef tacos alongside these enchiladas is always a hit.

Common Mistakes (And How to Avoid Them)

Even experienced cooks can run into a few issues with enchiladas. Let’s tackle the most common ones so your Chicken Mole Enchiladas turn out perfectly.

Soggy Tortillas: This happens if you don’t warm the tortillas first or if you drench them in too much sauce before baking. Warm them to make them resilient, and just a light coating of sauce in the baking dish is enough.

Dry Chicken Filling: The secret is using chicken thighs, which are more forgiving than breasts, and not overcooking them. Shredding the chicken while it’s still warm also helps it absorb the sauce beautifully. For a different cooking method that also keeps chicken juicy, see my sheet pan chicken.

Bland Sauce: Taste your mole mixture! If it tastes a bit flat, it will be flat in the final dish. A little salt, a dash of chili powder, or a squeeze of lime can work wonders. For more on building flavor, Bon Appétit has great general tips.

I remember the first time I made mole, I was so intimidated. But breaking it down into simple steps, just like we do here, takes the fear away. The result is always worth it.

Storing and Enjoying Your Enchiladas Later

These Chicken Mole Enchiladas make fantastic leftovers. In fact, I think the flavors meld and improve overnight. Let the baked enchiladas cool completely, then store them in an airtight container in the refrigerator for up to 4 days.

For longer storage, you can freeze them. Wrap the baking dish tightly in plastic wrap and foil, or transfer individual portions to freezer-safe containers. They’ll keep for up to 3 months. Reheat from frozen in a 350°F oven until hot all the way through. For another recipe that reheats beautifully, my chicken divan is a great option.

Ready to Make These Incredible Enchiladas?

I encourage you to give this recipe a try. It might seem involved, but the process is truly satisfying. There’s nothing like the smell of mole sauce simmering on the stove and the satisfaction of creating such a special meal from scratch.

Gather your ingredients, take your time, and enjoy the process. I promise, the result—a pan of bubbling, savory, deeply flavorful Chicken Mole Enchiladas—will be a meal you’re proud to serve. If you enjoy global flavors, you might also love my Moroccan chicken or my chicken shawarma. For a quicker chicken dinner, these chicken fajitas are always a winner, and for maximum crispiness, don’t miss my crispy garlic chicken.

More Cozy Chicken Dinners You’ll Adore

If you loved the rich, comforting flavors of this dish, you’re sure to find a new favorite in this collection. Here are more recipes that deliver on both ease and incredible taste.

Honey Garlic Chicken Thighs – A sticky, sweet, and savory glaze that caramelizes beautifully on juicy thighs.