Get ready to experience deep, complex flavors with minimal effort with these Chicken Mole Enchiladas. This recipe brings the authentic taste of a traditional mole recipe to your weeknight table, proving you don’t need all day to create something truly special. I love sharing these globally inspired, locally quick meals that pack a serious flavor punch.

What You’ll Need for Chicken Mole Enchiladas

For the Chicken Filling

• Chicken thighs – Boneless and skinless for easy, flavorful shredding.
• Vegetable oil – For cooking the chicken and building the sauce base.
• Yellow onion – Finely chopped to melt into the sauce for sweetness.
• Garlic – Minced for that essential aromatic foundation.

For the Mole & Assembly

• Mole sauce – The star of the show; use a quality store-bought or homemade version.
• Chicken broth – Thins the mole to the perfect, pourable consistency.
• Corn tortillas – The traditional base for truly authentic enchiladas de pollo.
• Oaxaca cheese – A fantastic Mexican melting cheese for that stretchy topping.
• Queso fresco – Crumbled over the top for a fresh, salty finish.
• Fresh cilantro & sesame seeds – For a pop of freshness and nutty garnish.

From Pan to Plate in About an Hour

I know that “mole” can sound intimidating, but I promise this recipe is designed for efficiency. With a total time of just 60 minutes, these homemade chicken enchiladas are completely achievable for a weeknight. You’ll spend about 25 minutes on prep and another 35 minutes of mostly hands-off baking time.

Compared to traditional recipes that can take hours, this is a fantastic shortcut. The active cooking is quick, and the oven does the rest of the work, melting the cheese into a bubbly perfection. If you’re looking for more quick international dinners, my quick chicken fajitas are another weeknight lifesaver.

This timeline makes it perfect for a cozy family dinner where you want impressive flavor without being stuck in the kitchen all evening.

Thoughtful Tips for Special Diets

Creating meals everyone can enjoy is important to me. For those who are sugar-conscious or managing dietary needs, these Chicken Mole Enchiladas can be easily adapted. Many traditional mole sauces contain a bit of sugar or chocolate, but you have great options.

First, seek out a mole sauce labeled specifically as low-sugar or with no added sugar. You can also make a simple swap by using a sugar alternative like stevia if you’re making your own sauce from scratch. Another great tip is to balance your plate with a generous side of non-starchy vegetables to help with overall glycemic control.

My Secret Tips for Perfect Chicken Mole Enchiladas

After making countless batches of enchiladas, I’ve picked up a few tricks that make all the difference. These pro tips will ensure your Chicken Mole Enchiladas turn out perfectly every single time.

• Flavor Swap: If you can’t find Oaxaca cheese, a blend of mozzarella and mild cheddar works beautifully as a melting substitute.
• Diet Tweak: For a lighter version, use low-carb tortillas and reduced-fat cheese. The rich mole sauce is so flavorful you won’t miss the extra calories. For another healthy twist, try the lean protein in my spinach artichoke chicken.
• Texture Fix: Always warm your corn tortillas before rolling! This simple step prevents them from cracking and makes assembly a breeze. A quick 30 seconds in a microwave between damp paper towels is all it takes.
• Storage Tip: Leftovers reheat wonderfully. Cover the baking dish with foil and warm in a 350°F oven for about 15 minutes. For another great make-ahead meal, check out my crispy garlic chicken.

Nutrition and Health Benefits

This dish isn’t just about incredible taste; it also offers some solid nutritional benefits. Using chicken thighs provides a good source of high-quality protein and essential nutrients like iron and zinc. The spices and chilies in the mole sauce contribute antioxidants.

When you use corn tortillas, you’re adding a whole grain to your meal. For a deeper dive into balanced meals, the Harvard Healthy Eating Plate is a great resource. If you love flavorful, health-forward chicken dishes, my Marry Me Chicken is another fantastic option. You might also enjoy the wholesome ingredients in these vegetable enchiladas.

A Lighter Version of Chicken Mole Enchiladas

Want to lighten things up? It’s surprisingly easy. You can use shredded chicken breast instead of thighs for a leaner protein option. Look for a mole sauce with lower sodium and sugar content. Another great trick is to use a light hand with the cheese or choose a reduced-fat variety.

For a different healthy and flavorful chicken dish, my sheet pan chicken is a great way to get a complete meal with easy cleanup.

How to Serve Chicken Mole Enchiladas for a Festive Meal

I love serving these enchiladas family-style right out of the baking dish—it feels so warm and inviting. The aroma of the baking mole is absolutely incredible. To round out the meal, I always include a few simple sides.

A classic side of Mexican street corn is a perfect complement to the rich sauce. A simple cabbage slaw or black bean salad adds a refreshing crunch. For another main dish option that pairs well with these sides, everyone loves these easy beef tacos.

Common Mistakes to Avoid with Your Enchiladas

Let’s talk about a few common pitfalls so you can avoid them. The biggest mistake is using cold tortillas, which leads to cracking. Always warm them up first! Another issue is overfilling the tortillas; a 1/4 cup of filling is the sweet spot for easy rolling.

Be sure to simmer the mole sauce with the broth until it thickens slightly. This prevents the enchiladas from becoming soggy. For more tips on perfecting saucy dishes, see my guide for smothered chicken. Also, don’t skip toasting the sesame seeds; that nutty flavor is a key part of the authentic mole experience. The Serious Eats guide to toasting seeds is very helpful. For a different take on a cheese-topped classic, chicken parmesan has its own set of tricks.

I remember the first time I made enchiladas and they fell apart—it was a learning experience! Now, these tips guarantee perfect results every time.

How to Store and Reheat Your Chicken Mole Enchiladas

These enchiladas are almost as good the next day. I love having leftovers for lunch. Let the baked dish cool completely, then cover it tightly with foil or transfer portions to airtight containers. They’ll keep in the fridge for up to 3 days.

For longer storage, you can freeze them. Wrap the entire dish or individual portions in plastic wrap and then foil. They’ll freeze beautifully for up to 2 months. Thaw overnight in the fridge before reheating in a 350°F oven until hot and bubbly. For another great freezable meal, my hearty chicken stew is perfect.

You Have to Try These Chicken Mole Enchiladas

I truly hope you give this recipe a try. It’s one of those meals that feels like a special occasion but is simple enough for any Tuesday. The complex, slightly sweet, and savory flavor of the mole is something everyone should experience.

If you enjoy global flavors, you might also love the spices in my chicken shawarma or the Asian-inspired chicken lo mein. For more spice, the sweet and spicy Thai chicken is a winner. And if you’re fascinated by complex spice blends, the Moroccan chicken is a must-try. This recipe for Chicken Mole Enchiladas is your ticket to a delicious, globally-inspired dinner.

More Flavor-Packed Dinners You’ll Adore

If you loved the bold flavors in this dish, here are a few more recipes that bring international flair to your kitchen with ease.

Chicken Fajitas – A sizzling skillet dish that’s always a crowd-pleaser.
Sweet and Spicy Thai Chicken – The perfect balance of heat and sweetness.
Moroccan Chicken – Warm spices and tender chicken for a cozy meal.

Frequently Asked Questions