Beyond Easy Chicken Mole Enchiladas

These mole sauce chicken enchiladas can be prepped ahead and refrigerated for 3 days before baking, or wrap tightly with plastic wrap then foil and freeze for up to 2 months. To cook from frozen, bake at 375°F for 45 minutes, tented with aluminum foil, then another 10 minutes uncovered.


  • For the Mole Sauce
  • 2 cups hot water
  • 4 dried Ancho chiles stemmed and deseeded
  • ¾ roughly chopped sweet onion
  • 1 15- ounce can fire-roasted tomatoes
  • 4 cloves garlic smashed
  • 1 tablespoon honey
  • teaspoons kosher salt
  • 1/3 cup semi-sweet chocolate chips melted
  • 3 tablespoons creamy peanut butter
  • 1/2 teaspoon ground cinnamon
  • To Assemble the Enchiladas
  • 8 to 10 6- inch flour tortillas
  • 3 cups shredded chicken
  • 1/2 yellow onion diced
  • 2-3 cups shredded cheese
  • 3 cups mole sauce
  • Avocado chopped green onion, cilantro and cotija cheese for garnish


  1. For the Mole Sauce
  2. In a high-powered blender, add the hot water and submerge the chiles in the water. Let sit for 10 minutes to soften. Add the onion, tomatoes, garlic, honey and kosher salt and blend on high until smooth. Then, add the chocolate chips, peanut butter and cinnamon and blend for 30 seconds to one minute.
  3. To Make the Enchiladas
  4. Preheat the oven to 400°F.
  5. In a 9 X 12 baking dish, add 1 cup of the mole sauce, tilting the dish to evenly coat the bottom of the dish. Fill each tortilla with 1/4 cup shredded cheese and 1/3 cup of the chicken. Drizzle with more mole sauce and sprinkle with the chopped onion. Roll the enchilada and place seam side down in the pan. Repeat and place the enchiladas snugly against one another. Pour 1 1/2 cups of the sauce over the center of the enchiladas and top with more shredded cheese. Tent with aluminum foil and for 20 minutes or until warmed through and the cheese is melted. Remove the aluminum foil and bake for 10 more minutes. Garnish with the chopped avocado, onion, cilantro and cotija cheese if desired.