Delicious homemade Mole Enchiladas (enmoladas) include shredded chicken and cheese inside corn tortillas, smothered in mole sauce and baked.

Three mole enchiladas on a plate, garnished with sour cream, cotija cheese, cilantro and avocado.

Transport your kitchen to the heart of Mexico with these simple Mole Enchiladas that can be adapted to add whatever filling you like! We always make mole enchiladas using leftovers from homemade mole sauce, but I’ve given instructions for using a jar of Doña Maria mole sauce as well.

Ingredients needed:

Chicken: rotisserie chicken, or even Thanksgiving turkey leftovers work great, or substitute with carnitas (pork), carne asada (beef), veggies, tofu, or shrimp.

Cheese: mozzarella, or your favorite kind.

Mole sauce: All mole sauces taste a little different, but my homemade mole sauce is authentic mole poblano and has hints of earthy sweetness and spice. See recipe notes to substitute store-bought mole sauce.

Tortillas: white or yellow corn tortillas taste best, but flour tortillas can be used.

Toppings: Sour cream, avocado, cotija or queso fresco cheese, cilantro, sliced radishes.

The ingredients needed to make mole enchiladas including mole sauce, chicken, cheese and tortillas.

How to make Mole Enchiladas:

  • Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds in each side, or fry them lightly in oil.
  • 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.

Two process photos for making mole enchiladas including chicken and cheese on a corn tortilla, and filled tortillas placed in a baking dish.

  • Pour remaining mole sauce over the top. Bake for 20-25 minutes or until hot and bubbly.
  • Remove from oven and top a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.

Mole sauce poured over chicken enchiladas and another photo of the baked enchiladas topped with sour cream, avocado, cilantro and queso fresco.

Vegetarian Mole Enchiladas:

Replace the chicken with black beans and sautéed veggies, like butternut squash, zucchini, spinach, onion, bell peppers and mushrooms.

Make Ahead and Freezing Instructions:

To Make-ahead: Fill the enchiladas with chicken and cheese, place in pan, cover and refrigerate for 1-2 days, until ready to bake. Pour mole sauce over enchiladas just before baking.

To Freeze Enchiladas:Fill corn tortillas with chicken and cheese, roll tightly and place in an aluminum freezer-safe, disposable container. Cover well with aluminum foil. Freeze mole sauce separately. Mole enchiladas can be frozen for up to 3 months. Thaw overnight in the refrigerator. Pour mole sauce over enchiladas just before baking.

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Recipe

Three mole enchiladas on a plate, garnished with sour cream, cotija cheese, cilantro and avocado.
Prep 10 mins
Cook 20 mins
Total 30 mins
Add to Meal Plan

Video

Ingredients
  

  • 2 cups mole sauce *
  • 3 cups cooked , shredded chicken
  • 1 cup freshly shredded mozzarella cheese
  • 12-14 corn tortillas , or 8 flour tortillas

For topping:

  • Mexican crema or sour cream
  • Cotija cheese , or queso fresco
  • Fresh chopped cilantro
  • Chopped avocado

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 9x13'' 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.

Notes

Mole sauce: to use store-bought Doña Maria mole paste, add half of a 8.25 ounce jar to a sauce pan and heat with 1 ½ - 2 cups of chicken broth, cooking for 20-30 minutes, until desired thickness. Stir in 1 ounce melted chocolate.
Make-ahead instructions: Fill the enchiladas with chicken and cheese, place in pan, cover and refrigerate for 1-2 days, until ready to bake. Pour mole sauce over enchiladas just before baking.
Freezing Instructions: Fill the enchiladas with chicken and cheese and place in a freeze safe pan. Cover well with aluminum foil. Freeze mole sauce separately. Mole enchiladas can be frozen for up to 3 months. Thaw overnight in the refrigerator. Pour mole sauce over enchiladas just before baking. 

Nutrition

Calories: 214kcalCarbohydrates: 23gProtein: 14gFat: 7gSaturated Fat: 3gCholesterol: 42mgSodium: 1115mgPotassium: 202mgFiber: 3gSugar: 4gVitamin A: 495IUVitamin C: 11mgCalcium: 105mgIron: 1mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    My husband lived in Mexico for several years and has often talked about mole. I have looked it up several times to try and make it, but have always felt a little intimidated by the recipe. When I saw this on your site, I figured I could try your version as I love your recipes. I made it this past weekend for our anniversary and my husband was thrilled!! He LOVED it! He said it tasted just like he remembers (which is a huge compliment!)