Enmoladas or chicken mole enchiladas are a super easy Mexican dish that will feed your whole family! These enmoladas are filled with shredded chicken but you could always switch it out for queso fresco if you prefer. If you enjoy this recipe you’ll have to check out my barbacoa enchiladas next!
If you have leftover chicken in your fridge then this is the perfect recipe to use it up.
It is so easy and quick to make.
And not to mention very yummy.
Using the jarred mole Dona Maria makes this recipe super simple but if you have the time you could always make homemade mole.
What does mole sauce taste like?
Mole is an amazing flavor experience. It has a little of everything from spicy, sweet, nutty and a hint of bitterness but not too much. It’s one of the most amazing dishes ever if you ask me.
Is mole the same as enchilada sauce?
No, while they may look the same they are very different.
Enchilada sauce is much simpler and is made with just a few ingredients.
Meanwhile mole is much more complex and is made with many ingredients as many as 20 or more.
It takes time to make but it’s very delicious.
Ingredients needed for enmoladas
- mole sauce
- shredded chicken
- corn tortillas
- crumbled queso fresco
- diced onion
- oil for frying
How to make enmoladas
First of all you want to have your mole sauce cooked, hot and ready to go.
You can follow this easy mole recipe using Dona Maria.
You will also need to have the filling ready.
In this case it’s shredded chicken.
Then you can start on the tortillas.
I used only 12 in this recipe because I didn’t have enough chicken to use more but you can make as many as you need.
The tortillas need to be fried quickly.
Frying them makes them pliable and prevents them from getting soggy from the mole sauce.
After frying the tortillas transfer them to a paper towel lined plate to drain.
After the mole is cooked and the tortillas are fried the enmoladas are ready to be assembled.
Dip one tortilla at a time into the mole sauce. Then fill it with the chicken.
Don’t add too much chicken or it will be difficult to close the enmoladas.
Close the tortilla by rolling it and repeat these steps with the remaining tortillas.
That’s all there is to it. See how easy it is?
That’s why it’s one of our favorite recipes.
I used 3 cups of shredded chicken and 12 tortillas for this recipe.
If you have more chicken then you can fry more tortillas and make more enmoladas.
The mole recipe makes a lot so if you want to use it all for enmoladas definitely use more chicken and tortillas.
You could also use queso fresco as a filling instead of the shredded chicken or you could use both!
What do you put mole sauce on?
Besides enchiladas mole sauce taste really good on fried eggs. I also like it on my rice.
Looking for more delicious recipes? Give these a try:
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Easy enmoladas recipe
Chicken mole enchiladas are super easy to prepare therefore they make for an incredible and delicious easy weeknight dinner.
They are a really great way to use leftover chicken.
And lastly don’t forget to top them with your favorite garnishes such as queso fresco and diced onion
I hope you enjoyed todays easy recipe.
and I hope you enjoy it just as much as we do.
Let know what you think in the comments below and don’t forget to leave it a rating.
Thank you so much for visiting, see you soon!
Chicken Mole Enchiladas
Chicken mole enchiladas also known as “enmoladas” are a delicious and super easy Mexican meal your family will love!
- mole sauce
- 3 cups chicken shredded and warmed
- 12 corn tortillas
- queso fresco optional
- diced onion optional
Heat up a skillet with enough oil for frying. Once oil is hot quickly fry the tortillas one at a time for a few seconds on each side.
Transfer the tortillas to a paper towel lined plate to drain.
Dip one tortilla at a time into the mole sauce. Then fill it with the shredded chicken and roll it up like an enchilada. Don’t add too much chicken or it will be difficult to close the enchilada.
Repeat with the remaining tortillas.
Serve. Pour more mole sauce over the enchiladas if desired. Top with your favorite garnishes.