Chicken Mole Enchiladas Recipe

This super easy, no-cook, homemade mole sauce is made from scratch, and gives regular chicken enchiladas a delicious twist for a super fast Mexican dinner to meal prep or even throw together for a quick and easy weeknight meal.

Course Main Course

Cuisine Mexican

Keyword chicken, enchiladas

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 1412kcal

Ingredients

Mole Sauce

2 cups hot water
4 dried Ancho chiles , stemmed and deseeded
¾ sweet onion , roughly chopped
15 ounces fire-roasted tomatoes
4 cloves garlic , smashed
1 tablespoon honey
2½ teaspoons kosher salt
⅓ cup semi-sweet chocolate chips , melted
3 tablespoons creamy peanut butter
½ teaspoon ground cinnamon

Enchiladas

8 to 10 (6-inch) flour tortillas
3 cups cooked shredded chicken
½ yellow onion , diced
2-3 cups shredded cheese (such as cheddar, Monterey Jack, or a Mexican cheese blend)
3 cups mole sauce (recipe above)

Optional Garnishes

Avocado
Chopped green onion
Cilantro
Cotija cheese

Instructions

Soften the dried chiles. In a high-powered blender, add the hot water and submerge the chiles in the water. Let sit for 10 minutes to soften.
Make the mole sauce. To the blender, 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 1 minute.
Preheat the oven to 400°F. In a 9x12-inch baking dish, add 1 cup of the mole sauce, tilting the dish to evenly coat the bottom of the dish.
Assemble the enchiladas. Fill each tortilla with ¼ cup shredded cheese and ⅓ cup of the chicken. Drizzle with more mole sauce and sprinkle with the chopped onion. Roll the enchilada and place the seam-side down in the baking dish. Repeat and place the enchiladas snugly against one another.
Cover and bake. Pour 1 ½ cups of the sauce over the center of the enchiladas and top with more shredded cheese. Tent with aluminum foil and bake for 20 minutes or until warmed through and the cheese is melted.
Uncover and keep baking. Remove the aluminum foil and bake for 10 more minutes. Garnish with the chopped avocado, onion, cilantro, and cotija cheese if desired.

Notes

These 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.

Nutrition