Chicken Enchiladas are Mexican comfort food at its most crave worthy. Along with these Chicken Mole Enchiladas, don’t miss Classic Chicken Enchiladas, Creamy Green Chili Chicken Enchiladas, Salsa Verde Honey Lime Chicken Enchiladas, Enchiladas Verdes, Ground Beef Enchiladas and Breakfast Enchiladas.
How to Make Chicken Mole Video
What is in These Chicken Mole Enchiladas?
These enchiladas are comprised of two main components: the Chicken Mole and the enchilada fixings such as cheese, tortillas, etc. Here’s what you’ll need for each:
For the Chicken Mole
For the Enchiladas
How to Make Chicken Mole Enchiladas
STEP 1: MAKE the chicken mole
I suggest making the Chicken Mole the day before making the enchiladas because it is a time-consuming process. The next day, all you’ll have to do is stuff and bake! I have a post dedicated to the process, so I won’t go into super detail here, but in summary:
Poach the chicken in water, bouillon and orange juice, then shred.
To make the Mole Sauce, sauté onions and garlic then add toasted whole spices, sunflower seeds and almonds, dried chilies, tomatoes, tomatillos, raisins, and some of the reserved broth from making the chicken. Simmer for about 25 minutes until the chilies are tender.
Puree everything in a blender until smooth.
Pour about half of the sauce over the shredded chicken and stir to coat and reserve the rest for topping the enchiladas (you won’t use quite all of it).
STEP 2 – FLASH FRY TORTILLAS:
Flash frying the tortillas is optional – you can use the microwave method instead – but flash frying enhances the corn flavor which is sublime. Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat.Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Repeat with all tortillas.
STEP 3 – Combine FILLING:
Add shredded Chicken Mole to a large bowl and combine with cheese. This makes assembly extra quick!
STEP 4 – ASSEMBLE:
Spread ½ cup Mole Sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin).Slater each tortilla with a generous amount of sour cream (optional), then top with a generous amount of shredded chicken/cheese (about ⅓ cup).
Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas. Top enchiladas evenly with sauce followed by remaining cheeses.
STEP 4 – BAKE:
Bake enchiladas until cheese is melted and enchiladas are warm throughout. As is the case with all Mexican food, whether it’s tacos, burritos, fajitas, tortilla soup or chicken enchiladas, they are even better with toppings!
TOPPING IDEAS:
Sour cream or Greek yogurt: the bright tangy creaminess cuts through and compliments the earthy flavor profile.Fruit Salsa: I love a sweet and spicy fruit salsa with the rich, robust earthiness of the Chicken Mole Enchiladas. Try pineapple salsa, mango salsa or pineapple mango salsa.Tomatoes: quartered cherry tomatoes or seeded, chopped Roma tomatoes or skip the plain tomatoes and use pico de gallo.Pico de gallo: is fresh tomato salsa that adds a vibrant, punchy freshness. You can use my homemade pico de de gallo recipe or store bought. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge. Bring to room temperature before serving.Cilantro: if you skip the pico de gallo, load on fresh cilantro and tomatoes for a fresh, zesty flair.Avocados: chopped or sliced avocados.Guacamole: use my homemade guacamole recipe (amazing!), your favorite recipe or even use store bought.Hot Sauce: pass around the hot sauce so individuals can customize the heat.
This Chicken Mole Enchilada recipe is extremely versatile and a great springboard for all sorts of add-ins. Just keep in mind that you will need to reduce the amount of chicken by the amount of add-ins so you don’t end up with lots of extra filling. This Chicken Mole Enchilada recipe is fabulous with cilantro lime rice or just plain rice along with sour cream, avocados or guacamole, and/or a fruit salsa like mango salsa or pineapple salsa. If you’re looking for more side dishes, it’s delicious with:
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