These hearty mole enchiladas deliver authentic Mexican flavors in just 30 minutes from start to finish. With only 214 calories per serving, this protein-packed dish combines tender filling wrapped in soft tortillas, all smothered in rich, complex mole sauce. Perfect for busy weeknights when you want something satisfying yet nutritious, these enchiladas offer the ideal balance of fiber, protein, and healthy fats. The best part? You’ll need just 10 minutes of prep time to create this restaurant-worthy meal at home.
Ingredients for Mole Enchiladas
- Mole Sauce: 2 cups, rich and flavorful base for enchiladas
- Shredded Chicken: 3 cups cooked, ensures perfect filling consistency
- Mozzarella Cheese: 1 cup freshly shredded for best melting results
- Tortillas: 12-14 corn tortillas or 8 flour tortillas, warmed for flexibility
- For Topping:
- Mexican crema or sour cream for creaminess
- Cotija cheese or queso fresco for authentic flavor
- Fresh cilantro, chopped for garnish
- Avocado, chopped for richness
Step-by-Step Instructions
- Preparation: Preheat your oven to 350°F for perfect enchilada baking
- Tortilla Warming: Heat tortillas on a hot skillet or lightly fry them until pliable
- Base Layer: Spread ¼ cup mole sauce in a 9×13″ baking dish
- Assembly: Fill each tortilla with chicken and cheese, roll tightly and place seam-side down
- Sauce Coverage: Pour remaining mole sauce over assembled enchiladas
- Baking: Cook for 20-25 minutes until hot and bubbly
- Final Touch: Top with crema, cotija cheese, fresh cilantro, and avocado before serving
Cooking Techniques
Warming your tortillas is a key step that makes them soft and pliable! You can heat them on a skillet for about 30 seconds each side, or give them a quick fry in hot oil for extra flavor. If you’re new to rolling enchiladas, keep the tortillas warm under a clean kitchen towel as you work – this keeps them flexible and prevents cracking. A little tip from my kitchen: when frying tortillas, just a light kiss of oil is all you need!
Make It Your Own
Love to mix things up? You can swap the shredded chicken with pulled pork, beef, or even roasted vegetables for a vegetarian version. While mozzarella works great, try Oaxaca cheese for an authentic Mexican touch. Can’t find cotija cheese? Crumbled feta makes a tasty stand-in. For the sauce, store-bought mole works fine, but if you’re feeling adventurous, homemade mole can take these enchiladas to new heights!
Serving Tips
These mole enchiladas love company! Serve them with Mexican rice and refried beans for a complete meal. The toppings really make this dish shine – add a cooling dollop of crema, sprinkle fresh cilantro, and fan out some avocado slices on top. Want extra zip? Set out some lime wedges and pickled red onions for your guests to add as they please. And don’t forget a bowl of extra warm mole sauce on the side!
Storage and Reheating
Made too many? These enchiladas keep well in an airtight container in the fridge for up to 3 days. When you’re ready to eat, pop them in the oven at 350°F for about 15 minutes or until they’re heated through. Add fresh toppings after reheating. For best results, store your toppings separately from the enchiladas. If you like planning ahead, you can also freeze them for up to 2 months – just skip the toppings until serving time!
Mole Enchiladas
Equipment
- 9×13 inch baking pan
- Skillet
Ingredients
Main Ingredients
- 2 cups mole sauce
- 3 cups cooked shredded chicken
- 1 cup mozzarella cheese freshly shredded
- 12-14 corn tortillas or 8 flour tortillas
For topping
- Mexican crema or sour cream
- Cotija cheese or queso fresco
- Fresh cilantro chopped
- Avocado chopped
Instructions
- Preheat oven to 350 degrees F.
- Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.
- Pour ¼ cup of mole sauce into the bottom of a 9×13” pan.
- Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.
- Pour remaining mole sauce over the top. Bake for 20-25 minutes or until hot and bubbly.
- Remove from oven and top with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.
