Mole enchiladas are corn tortillas filled with tender shredded chicken, covered in a rich Mexican mole sauce, and baked with cheese until bubbling. Using prepared mole paste makes the layered chile-and-spice flavor practical at home, while a little broth and careful tasting help you turn it into a smooth, balanced sauce.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs
- 6 cups (1.4 L) water, for poaching the chicken
- 1 medium yellow onion, about 5 oz (150 g), halved; use half for poaching and half, thinly sliced, for serving
- 2 garlic cloves (6 g), lightly crushed
- 1 bay leaf
- 8 oz (225 g) prepared mole paste
- 2 cups (475 ml) reserved chicken poaching broth, plus a little more if needed
- ½ cup (120 g) plain tomato purée
- 2 tbsp (30 ml) neutral oil, divided
- 1 tsp (7 g) honey or brown sugar, optional
- ¼ tsp (1.5 g) fine salt, plus more to taste
- 12 corn tortillas, about 6 inches (15 cm) wide
- 2 cups (200 g) shredded Oaxaca cheese or Monterey Jack
- ½ cup (15 g) chopped fresh cilantro
- 1 tbsp (9 g) sesame seeds, optional
- 1 lime (about 60 g), cut into wedges
Instructions
-
Poach the chicken. Put the chicken thighs, water, half the onion, garlic, and bay leaf in a large saucepan. Bring the water just to a boil, then lower the heat so it simmers gently. Cover partly and cook for 18–22 minutes, turning the thighs once, until the thickest piece reaches 165°F (74°C) on an instant-read thermometer. This is the USDA FSIS safe minimum internal temperature for poultry. Lift the chicken onto a plate and let it rest for 5 minutes. Strain and reserve 2 cups (475 ml) of the broth; discard the bay leaf and poaching onion.
-
Shred the chicken. When it is cool enough to handle, pull the chicken into bite-size strands with two forks or clean hands. Season it with a small pinch of salt and 2 tablespoons of the reserved broth so it stays moist while you prepare the sauce. Keep the remaining broth nearby; the amount needed to loosen mole varies by brand and style.
-
Make the mole sauce. Warm 1 tablespoon (15 ml) of oil in a saucepan over medium-low heat. Add the mole paste and stir for about 1 minute, just until fragrant; avoid scorching it. Whisk in the tomato purée and 1½ cups (355 ml) of broth a little at a time. Simmer gently for 8–10 minutes, stirring often, until the sauce is smooth and thick enough to coat a spoon. Add broth a few tablespoons at a time if it is too thick. Taste before adding the optional honey or sugar: some mole pastes are already sweet, while others are more bitter or chile-forward. Season with salt as needed.
-
Prepare the oven and tortillas. Heat the oven to 375°F (190°C). Spread about ½ cup (120 ml) of mole sauce over the bottom of a 9-by-13-inch (23-by-33-cm) baking dish. Warm the tortillas in a dry skillet for about 20 seconds per side, just until pliable, stacking them in a clean towel as you go. If a tortilla cracks when bent, warm it a little longer. A dry skillet keeps the tortillas flexible without making them greasy.
-
Fill and roll. Mix about ½ cup (50 g) of the shredded cheese into the chicken. Spoon roughly ¼ cup (60 ml) of filling down the center of each tortilla, roll it snugly, and set it seam-side down in the dish. Arrange the rolls close together so they support one another and are less likely to unroll. Pour the remaining mole sauce evenly over the tortillas, covering the ends as well as the centers. Scatter the rest of the cheese on top.
-
Bake. Bake uncovered for 18–20 minutes, until the sauce bubbles around the edges and the cheese has melted. If you want a little browning, broil briefly at the end, watching constantly so the cheese does not burn. Let the dish stand for 5 minutes before serving; this short rest helps the enchiladas hold their shape when lifted.
-
Garnish and serve. Scatter the sliced remaining onion, cilantro, and sesame seeds over the top, if using. Serve hot with lime wedges. The lime adds a bright, tart contrast to the deep, gently sweet sauce, so let everyone squeeze on as much as they like.
Tips
- Choose and loosen the mole paste carefully. Prepared mole pastes differ in salt, chile heat, sweetness, and thickness. Start with the listed broth, then thin the sauce gradually; a sauce that pours easily but still clings to a spoon will coat the tortillas without pooling like soup. Check the ingredient label for nuts or sesame if serving anyone with an allergy.
- Keep the tortillas warm and pliable. Corn tortillas tend to split when cold or dried out. Warm them in batches and keep the stack wrapped in a towel. If they still feel brittle, cover the stack with a barely damp towel and microwave it for 20–30 seconds, then use them promptly.
- Prevent soggy enchiladas. Use only a thin layer of sauce under the rolls, and avoid pouring extra broth into the baking dish. The tortillas need enough sauce to stay coated, but excess liquid can make their bottoms soft. If your mole is very thin, simmer it a few minutes longer before assembling.
- Use an easy filling swap. For a meat-free version, replace the chicken with 3 cups (510 g) cooked black beans or pinto beans, drained and lightly mashed, plus 1 cup (150 g) sautéed mushrooms if you like. The beans make a hearty filling; taste and adjust salt because they will not bring the seasoning of poached chicken.
Serving Suggestions
Serve two enchiladas per person with a crisp, fresh side to balance the warm, savory sauce. A simple cabbage slaw with lime, sliced radishes, or a green salad works well; rice and beans make the meal more substantial. Mexican rice, plain rice, or warm seasoned black beans are useful choices when you want a familiar plate that will catch any extra mole.
Set out the lime wedges, cilantro, and sliced onion at the table so diners can finish their portions to taste. A spoonful of crema or sour cream can soften the chile and add a cool, creamy note, though it is optional. If the sauce is particularly rich or sweet, lean toward crisp vegetables and plenty of lime rather than adding another heavy side.
Variations
Use a different protein: Shredded cooked turkey works much like chicken. For pork, use already-cooked, shredded pork and warm it with a splash of broth before filling the tortillas. If cooking a different meat specifically for this dish, follow the appropriate safe minimum internal temperature and check it with a thermometer.
Make it vegetarian: Black beans, pinto beans, or a mixture of beans and roasted vegetables all work. Roast diced zucchini, sweet potato, or mushrooms until tender before combining them with the filling; vegetables should not be watery when rolled into the tortillas. Use vegetable broth instead of chicken broth to thin the mole.
Adjust the cheese or heat: Oaxaca cheese is a traditional-style melting cheese that can be difficult to find outside Mexican markets. Monterey Jack is an accessible substitute with a mild, stretchy melt; mozzarella also works but tastes less distinctive. For more heat, add a pinch of ground chile to the sauce, tasting as you go. For a gentler version, choose a milder mole paste and serve extra chile separately.
Try a more elaborate sauce: Some regional and family mole recipes start with dried chiles, toasted seeds, spices, and other ingredients blended into a sauce; the combinations vary widely. This recipe uses prepared paste for convenience, so it will not have exactly the same flavor as a mole made fully from scratch. If using a different paste, follow its label for preparation and use the broth here to adjust the finished consistency.
Storage and Reheating
Refrigerate leftover enchiladas within 2 hours of cooking. Cover the dish or transfer portions to airtight containers and keep them refrigerated for 3–4 days. The tortillas will soften as they sit in the sauce, but the filling and flavor remain suitable for reheating during that window. Store extra garnishes separately when possible so the onion and cilantro stay fresher.
For the oven, cover the dish with foil and reheat at 350°F (175°C) until hot throughout, usually about 20–25 minutes for a portion-sized dish or longer for a larger, cold pan. Add a spoonful of broth if the sauce looks dry. For an individual serving, microwave it in a covered, microwave-safe dish in 60-second bursts, turning or stirring where practical. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer.
To freeze, cool the enchiladas promptly, portion them into freezer-safe containers, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating, or reheat from frozen in a covered oven-safe dish until the center reaches 165°F (74°C). Freeze without fresh garnishes and add those after reheating. Do not leave cooked enchiladas at room temperature for extended storage.
Frequently Asked Questions
What is mole, and is it always spicy?
Mole is a family of Mexican sauces made in many regional and household styles, often combining chiles, spices, seeds, and other ingredients. Some versions include chocolate, but mole is not simply chocolate sauce. Heat and sweetness vary, so taste the paste after thinning it and adjust gently rather than assuming every mole will be hot.
Can I use store-bought mole sauce instead of mole paste?
Yes. Ready-to-serve mole sauce is usually thinner than concentrated paste, so start with the amount needed to coat the enchiladas and simmer it briefly if it seems watery. You may not need all the broth, and you may need less salt. Follow the package directions if it gives a specific preparation method.
Can I make the components ahead?
Yes. Poach and shred the chicken, and prepare the mole sauce up to 2 days ahead; refrigerate them separately in covered containers. Rewarm the sauce gently and loosen it with broth if it thickens in the refrigerator. For the best tortilla texture, assemble the enchiladas shortly before baking rather than leaving them covered in sauce for hours.
Why are my corn tortillas cracking?
They may be cold, stale, or insufficiently warmed. Heat each tortilla until flexible before filling, and keep the others covered so they do not dry out while you work. If one tears, you can patch it with a small piece of another tortilla or use it anyway; the sauce and neighboring rolls will help hold the filling in place.
Can I assemble the enchiladas without baking them right away?
You can assemble them, cover the dish, and refrigerate it for up to 1 day, but the tortillas will absorb sauce and become softer. Keep the sauce slightly thicker than usual and reserve a little to add just before baking if the surface looks dry. Bake from cold until bubbling and hot throughout, allowing extra time; check the center rather than relying only on the usual bake time.
Related
- King Shrimp Recipes: Lemon-Garlic Butter Skillet
- King’s Hawaiian Bread Pudding with Vanilla Custard
- King’s Hawaiian Cinnamon Rolls with Quick Cream Cheese Icing
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).