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Homemade chicken mole enchiladas are rich, flavorful, and deeply satisfying. Smothered in smoky mole sauce and loaded with tender chicken and cheese, they’re baked until golden and ready to serve.
Craving something creamier instead? Try our White Chicken Enchiladas for a cheesy, comforting twist.
Here’s Why This Chicken Mole Enchilada Recipe Works
Saucy from top to bottom: Mole goes under, inside, and over the enchiladas, so every tortilla is soaked in smoky, complex goodness.
Melted cheese throughout: Stirred into the filling and finished on top, the cheese adds creamy richness and that classic bubbly finish.
Make-it-your-way flexibility: Use corn or flour tortillas, homemade or store-bought mole. It works with what you’ve got. Or skip the tortillas altogether and try our Polenta Enchilada Casserole.
Meal prep friendly: Prep the filling and roll the enchiladas in advance. Just cover and refrigerate until ready to bake. It makes an easy weeknight dinner.
Recipe Tips
Warm the tortillas first: Warming the tortillas makes them pliable and less likely to crack when rolling.
Sauce inside and out: A smear inside each tortilla keeps the filling moist; the rest goes on top for full flavor and even baking.
Don’t overfill: Stick to about ½ cup of filling per tortilla. Overstuffing leads to tears and uneven rolls.
Grate your own cheese (if you can): Pre-shredded works fine, but freshly grated melts a little smoother and blends better into the filling.
Let it rest before serving: A five-minute rest after baking helps the cheese set and the flavors come together. It makes a difference.
Add a fresh topping: A spoonful of guacamole sauce adds a creamy contrast to the smoky mole.
Enchiladas With Mole Sauce
Whether you use a homemade mole sauce or your favorite store-bought shortcut, these Mexican inspired chicken mole enchiladas are full of flavor. They’re simple to assemble, flexible with ingredients, and exactly the kind of homemade dinner that’s worth making again.
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Chicken Mole Enchiladas
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Ingredients
- 3 cups mole sauce
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 (15 ounce) can canned black beans, drained
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 2 cups cooked chicken, chopped or shredded
- 1 ½ cups grated Monterey Jack cheese
- 1 cup grated cheddar cheese
- 8 to 10 corn tortillas, or flour tortillas
Instructions
- Preheat oven to 350 degrees. Spread 1 cup of the mole sauce in the bottom of a 9×13 inch baking dish.
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook until translucent. Add the garlic and cook for 30 to 40 seconds..
- Remove from the heat and add the black beans, cumin, oregano, and salt. Toss to combine then stir in the cooked chicken.
- In a medium-size bowl combine the Monterey Jack and cheddar cheese. Reserve one cup of shredded cheese and mix the remainder of the cheese into the chicken mixture. Toss to combine well.
- Spread 1 to 2 tablespoons of mole sauce on one side of each tortilla. Place 1/2 cup of the chicken mixture in the center of each tortilla. Roll up and place in the casserole dish, seam side down. Repeat with the rest of the tortillas.
- Pour the remainder of the mole sauce over the enchiladas and sprinkle with cheese.
- Place the casserole dish in the preheated oven and bake for 30 minutes or until the cheese is bubbly on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This looks wonderful! Love chicken enchiladas, and I’ll eat mole sauce on anything (ice cream, anyone? 🙂 Really delightful recipe — thanks.
LOL, thanks John
It looks droolworthy with mole sauce!
thanks Angie