Bring rich, complex flavor to your dinner table with Chicken Mole Enchiladas, layered with tender shredded chicken and savory mole sauce. After rolling the filling into warm tortillas, they bake until the Oaxaca cheese is perfectly melted. Topped with crumbled queso fresco and toasted sesame seeds, these enchiladas make for a comforting and festive family meal that’s well worth the hour spent in the kitchen.
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Ingredients for Chicken Mole Enchiladas
For the filling
- Boneless, skinless chicken thighs – These stay juicy and tender, but chicken breasts will work in a pinch.
- Vegetable oil – Any neutral oil will do here.
- Yellow onion – Finely chopped so it melts into the sauce beautifully.
- Garlic – Freshly minced is best for the most vibrant flavor.
- Mole sauce – Homemade is incredible, but a good store-bought version saves time.
- Chicken broth – Helps thin the mole just enough for a silky texture.
For assembling
- Corn tortillas – Warm them first so they roll without cracking.
- Oaxaca cheese – Melts like a dream, but Monterey Jack is a fine substitute.
- Queso fresco – The salty crumbles add the perfect finishing touch.
- Fresh cilantro – Skip it if you’re not a fan, but it adds such a fresh pop.
- Toasted sesame seeds – A little crunch and nuttiness to balance the rich mole.
Cook Time for Easy Chicken Mole Enchiladas
I love how these Chicken Mole Enchiladas come together in under an hour, making them a perfect weeknight meal. They’re a fantastic way to bring authentic flavor to your table without spending all day in the kitchen.
| Step | Time |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Total Time | 60 minutes |
If you’re looking for other Mexican dinner ideas that come together quickly, I’ve got plenty of favorites to share.
How to Make Baked Chicken Mole Enchiladas
Step 1: Cook and Shred the Chicken
Preheat the oven to 375°F. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 1/2 pounds of boneless, skinless chicken thighs and cook for 6–8 minutes per side, until browned and fully cooked. Transfer the chicken to a plate and shred it into small pieces using two forks.
Step 2: Prepare the Mole Filling
In the same skillet, sauté 1 finely chopped medium yellow onion and 3 minced garlic cloves over medium heat for about 3 minutes, until softened. Stir in 1 1/2 cups of mole sauce and 1/2 cup of chicken broth, and simmer for 5 minutes, until the mixture is smooth and slightly thickened. Remove from heat and mix in the shredded chicken until evenly coated.
Step 3: Warm Tortillas and Prepare Baking Dish
Warm 12 corn tortillas in a dry skillet or microwave them wrapped in a damp towel for 30 seconds to make them pliable. Spread 1/2 cup of mole sauce evenly across the bottom of a 9×13-inch baking dish.
Step 4: Assemble and Cheese the Enchiladas
Fill each tortilla with about ⅓ cup of the chicken mole filling and a generous sprinkle of shredded Oaxaca cheese, then roll tightly. Place each one seam-side down in the prepared baking dish. Once all the enchiladas are snug in the dish, pour the remaining mole sauce over the top and sprinkle with the rest of the Oaxaca cheese.
Step 5: Bake and Garnish
Bake the enchiladas in the preheated oven for 20–25 minutes, until the cheese is bubbly and the edges of the tortillas are just beginning to crisp. Let them rest for 5 minutes before topping with crumbled queso fresco, fresh cilantro, and a sprinkle of toasted sesame seeds.
Chicken Mole Enchiladas
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
- 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
Equipment
- skillet
- baking dish
- measuring cups
Method
- 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 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.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
These Chicken Mole Enchiladas aren’t just a feast for your senses—they also pack a nourishing punch. The savory mole sauce with chicken and melted cheese brings depth, while the lean protein from the chicken thighs helps keep you satisfied.
I always feel good serving this to my family, knowing we’re enjoying a balanced meal with plenty of flavor. If you’re looking for other wholesome Mexican favorites, I’ve got plenty of ideas. For a deeper look at the cultural roots of the sauce, you can read about traditional Mexican mole sauce and its significance.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 420 |
| Protein | 28g |
| Carbohydrates | 32g |
| Fat | 20g |
For another family-friendly meal that’s both healthy and satisfying, try my Mexican Sweet Potato Chicken Soup—it’s a weeknight lifesaver.
A Lighter Version of Easy Chicken Mole Enchiladas
If you’re keeping an eye on calories or just prefer a lighter touch, you can easily adapt these Chicken Mole Enchiladas. I often make a few simple swaps depending on what I have on hand or who’s joining us at the table.
For a leaner option, use shredded chicken breast instead of thighs and reduce the amount of cheese. You can also opt for a low-sodium chicken broth to control salt intake. Looking for more light chicken dinner ideas? I’ve got you covered. And if you love the idea of cheesy enchiladas topped with sesame seeds but want to keep things balanced, simply use a lighter hand with the garnishes.
Thoughtful Tips for Special Diets
I know how important it is to adapt recipes for dietary needs, especially when cooking for loved ones. Whether you’re sugar-conscious or managing specific health goals, a few thoughtful tweaks can make these Chicken Mole Enchiladas work for you.
For a diabetic-friendly version, check your mole sauce for added sugars—many store-bought brands contain them. You can also use a natural sweetener like stevia to balance the sauce’s bitterness if needed. Portion control is key for glycemic control, so consider serving one enchilada with a generous side of greens. If you’re avoiding dairy, skip the cheese or use a plant-based alternative—the mole itself is so flavorful, you won’t miss a thing.
How to Serve Chicken Mole Enchiladas
I love serving these Chicken Mole Enchiladas family-style, right in the baking dish at the center of the table. It reminds me of noisy, happy dinners at my abuela’s house, where sharing food felt like sharing love.
For sides, I always include a crisp Mexican Street Corn Kale Salad and a bowl of creamy black beans. A light, citrusy white wine or a cold horchata drink pairs wonderfully with the rich mole. And if you’re in the mood for another crowd-pleasing Mexican-inspired main, my ground beef tacos are always a hit.
Mistakes to Avoid
I’ve learned a few things over the years—sometimes the hard way—about making Chicken Mole Enchiladas. Avoiding these common pitfalls will help your enchiladas turn out perfect every time.
First, don’t skip warming your tortillas. Cold corn tortillas crack when you roll them, making assembly messy. A quick toast in a dry skillet keeps them flexible. Second, be careful not to overbake. You want the cheese bubbly and golden, not browned and tough. Remember, they continue cooking a bit after you pull them from the oven.
Another mistake? Using cold filling. If your chicken mole filling isn’t warm when you assemble, the center stays cool while the cheese melts, leading to uneven baking. I also see folks pour on too much sauce before baking, making the tortillas soggy. Save some for serving! For more on classic mole sauce ingredients and technique, check out this resource.
Finally, don’t rush the rest time. Letting your Chicken Mole Enchiladas sit for 5–10 minutes allows the flavors to marry and makes serving cleaner. For other tender chicken recipes that are hard to mess up, my sous vide method is foolproof. And if you love cheesy bakes, my ground beef tacos are another family favorite that’s equally forgiving.
Trust me, I’ve had my share of cracked tortillas and overflowed sauce—learning these tricks saved many weeknight dinners!
How to Store Chicken Mole Enchiladas
We rarely have leftovers of these Chicken Mole Enchiladas—my family devours them—but when we do, I’ve learned how to keep them tasting fresh. It reminds me of my mom carefully wrapping extra enchiladas for my dad’s lunch the next day, each container packed with love.
Let the enchiladas cool completely before storing. I transfer them to an airtight container—glass works best—and keep them in the fridge for up to 3 days. You can also freeze them for up to 3 months. Wrap individual portions tightly in foil, then place in a freezer bag to prevent frost.
To reheat, thaw overnight in the fridge if frozen. Then bake at 350°F for 15–20 minutes until warmed through. For a quick fix, microwave single servings for 1–2 minutes, but the oven keeps the texture best. For another make-ahead Mexican favorite, my shrimp cocktail is great chilled. And if you’re looking for more freezer-friendly chicken dishes, my classic soup always satisfies.
Try This Chicken Mole Enchiladas Yourself
I hope you feel inspired to make these Chicken Mole Enchiladas in your own kitchen. There’s something so comforting about pulling a bubbling dish of enchiladas from the oven, filling your home with the scent of warm spices and melted cheese.
I remember the first time I made this for friends—their smiles told me everything. This recipe is about sharing joy, tradition, and a whole lot of flavor. Whether it’s a busy Tuesday or a festive gathering, these enchiladas bring people together.
If you loved this recipe, you might also enjoy my easy grilled chicken breast for summer nights, or my cilantro lime chicken for a zesty twist. For more festive Mexican dinner ideas, check out my Cinco de Mayo guide. And if you’re in the mood for something different, my juicy chicken burgers are always a hit.
Don’t forget to share your results with me—nothing makes me happier than seeing your kitchen creations!
Frequently Asked Questions
What is mole on enchiladas?
Mole on enchiladas is a rich, savory sauce made with chocolate, chilies, and spices. It adds deep, complex flavor to Chicken Mole Enchiladas, balancing sweet, spicy, and earthy notes. It’s a traditional Mexican sauce that turns simple enchiladas into something special.
What is chicken mole made of?
Chicken mole typically includes tender shredded chicken simmered in a sauce of dried chilies, tomatoes, nuts, spices, and a touch of chocolate. For this recipe, I use chicken thighs for their richness, but breast works too. The sauce clings beautifully to the chicken, making every bite flavorful.
What are common mistakes when making enchiladas?
The most common mistakes include using cold tortillas that crack, overbaking until dry, or adding too much sauce before baking. I also recommend warming your filling to ensure even cooking. For more tips, see my easy grilled chicken guide to avoid overcooking proteins.
What cheese goes with mole sauce?
Oaxaca cheese is my top choice for its meltiness and mild flavor, but queso fresco or Monterey Jack also work well. The creamy, mild cheese balances the bold mole sauce. I finish with a sprinkle of queso fresco and sesame seeds for texture.
More Cozy Mexican Dinners To Try
If you loved these enchiladas, you’ll adore these other family-friendly meals from my kitchen. Each one brings its own warmth and flavor to the table.
Mexican Sweet Potato Chicken Soup – A comforting, slightly spicy soup that’s perfect for chilly evenings.
Healthy Mexican Layer Dip – A fresh, vibrant dip packed with beans, veggies, and zesty flavors for sharing.
Mexican Street Corn Kale Salad – All the flavors of classic street corn in a hearty, healthy salad.
Ground Beef Tacos – Crispy, saucy tacos that come together in minutes for a fun weeknight meal.
