Making Chicken Mole Enchiladas is your shortcut to a rich, complex Mexican dinner without spending hours in the kitchen. This recipe delivers authentic flavor with a streamlined approach, perfect for a weeknight meal that feels special. I love how the savory mole sauce, tender chicken, and melted cheese come together for a truly comforting dish. You’ll get all the bold flavors of traditional mole enchiladas with zero fuss.

What You’ll Need for Your Homemade Chicken Enchiladas

From Pan to Table in About an Hour

I know time is precious, and this recipe respects that. With a total time of just 60 minutes, including 25 minutes of prep and 35 minutes of cooking, these Chicken Mole Enchiladas are totally achievable for a weeknight. It’s faster than many traditional Mexican Chicken Enchiladas recipes but doesn’t sacrifice an ounce of flavor.

The active time is focused on building the flavorful filling, while the oven does most of the work, melting the cheese and bringing everything together. If you’re looking for other quick dinner ideas, my chicken fajitas are another family favorite that comes together fast.

Adapting Your Enchiladas for a Sugar-Conscious Diet

For those watching their sugar intake, you can easily make this recipe more diabetic-friendly. Many store-bought mole sauces can be high in added sugar, so the key is to read labels carefully. Look for versions with no added sugar or lower sugar content. You can also balance the meal by serving with a high-fiber side like a simple salad to help with glycemic control.

My Pro Tips for Perfect Enchiladas Every Time

After making countless batches of these Homemade Chicken Enchiladas, I’ve picked up a few tricks that make a big difference. Here’s how to guarantee a fantastic result.

• Flavor Swap: For a deeper taste, try using a smothered chicken technique by browning the thighs well before shredding.
• Diet Tweak: Make it gluten-free by ensuring your chicken broth and mole sauce are certified gluten-free.
• Texture Fix: Always warm your corn tortillas before rolling to prevent them from cracking. A quick 30 seconds in a damp paper towel in the microwave works perfectly.
• Storage Tip: These reheat beautifully. Cover with foil and warm in a 350°F oven until heated through, which keeps the tortillas from getting tough.

Chicken Mole Enchiladas

Learn how to make authentic Chicken Mole Enchiladas with this easy recipe featuring tender shredded chicken, rich mole sauce, and melted cheese. Ready in just 60 minutes.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 480 kcal

Equipment

• oven
• large skillet
• baking dish
• knife
• cutting board
• measuring spoons
• mixing bowl

Ingredients

  

Main 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.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.

Keyword Chicken Mole Enchiladas

The Wholesome Goodness in Every Bite

These Chicken Mole Enchiladas aren’t just delicious; they’re nourishing. Chicken thighs provide a great source of protein and essential nutrients like iron and zinc. The sauce, rich with spices and often containing a bit of dark chocolate, offers antioxidants. Using corn tortillas adds a whole-grain component to your meal. For another protein-packed dinner, check out my hearty chicken stew. According to the Harvard T.H. Chan School of Public Health, a diet rich in a variety of plant and animal-based foods contributes to overall health. You can also pair it with a light side like my spinach artichoke chicken for an extra veggie boost.

Creating a Lighter Version

If you’re looking to lighten things up, it’s easy to do. Use a smaller amount of oil for sautéing or use a non-stick spray. You can also opt for reduced-fat cheese or simply use less of it. Another great way to add volume and nutrients is to bulk up the filling with sautéed spinach or bell peppers. For more ideas on leaner meals, my sheet pan chicken is a fantastic option.

Serving Your Enchiladas for a Festive Meal

I love serving these enchiladas straight from the baking dish for a cozy, family-style dinner. The aroma of the mole and melted cheese is irresistible. For a complete Mexican feast, pair them with classic sides. A crisp cabbage slaw or some simple Mexican rice balances the rich sauce perfectly. Don’t forget a scoop of guacamole or a side of Mexican street corn for a true taste of celebration. They also pair wonderfully with a side of vegetable enchiladas if you’re feeding a crowd.

Avoid These Common Enchilada Pitfalls

Even the best recipes can have hiccups. Here’s how to avoid the most common issues with Mexican Chicken Enchiladas.

Why is my mole sauce too thick? If your sauce is too pasty, it won’t coat the enchiladas properly. Always thin it with chicken broth until it’s pourable but still has body.

How to prevent soggy enchiladas? Avoid over-saucing the bottom of the pan and don’t drown the rolled enchiladas. A light coating on top is all you need. For another recipe that masters a saucy balance, see my chicken parmesan.

Why do my tortillas crack? This is the number one issue! Cold tortillas are brittle. Gently heating them until soft and pliable is the non-negotiable secret to perfect rolling. The Serious Eats food lab has a great explanation of the science behind this step. I also find that using a flavorful filling like the one in my crispy garlic chicken can make any wrap more forgiving.

I remember the first time I made enchiladas without warming the tortillas—it was a frustrating mess of broken rolls! Learning this simple trick transformed my results completely.

Keeping Your Enchiladas Fresh for Later

These enchiladas store wonderfully, making them a great make-ahead meal. Let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the baked enchiladas for up to 3 months. I often make a double batch and freeze one for a future busy night. Just thaw overnight in the fridge and reheat in the oven. For another great leftover idea, my chicken lo mein reheats beautifully too.

Why You Should Make These Chicken Mole Enchiladas Tonight

This recipe is a passport to big, comforting flavors without any complicated steps. It’s the kind of meal that brings everyone to the table with excitement. The combination of spicy, savory, and slightly sweet mole with tender chicken is just unforgettable. I promise that once you try these Chicken Mole Enchiladas, they’ll become a regular in your dinner rotation. If you enjoy global flavors, you might also love my chicken shawarma or the sweet and spicy Thai chicken. For a truly special occasion, Marry Me Chicken is another crowd-pleaser. And if you’re feeling adventurous, explore the spices in my Moroccan chicken.

Frequently Asked Questions