Chicken Mole Enchiladas (Rich, Complex & Surprisingly Easy)

Let me be honest with you: mole intimidated the hell out of me for years. All those ingredients—like, 30+ spices, different types of chiles, chocolate, nuts, seeds. Who has time for that? I thought mole was something you only got at authentic Mexican restaurants, not something regular people made at home.

Then I discovered jarred mole paste (shoutout to Doña Maria), and everything changed. Suddenly, I could make chicken mole enchiladas that tasted like I’d spent all day toasting chiles and grinding spices, but in reality? Forty minutes, start to finish.

These enchiladas are rich, complex, and honestly kind of fancy. The mole sauce has this deep, almost mysterious flavor—hints of chocolate, warm spices, a touch of heat. It’s the kind of dish that makes people think you’re a way better cook than you actually are 🙂

Why You’ll Love This Recipe

Authentic Flavor Without the Work – Traditional mole takes hours and like 30 ingredients. This version uses quality jarred mole paste and tastes just as complex and delicious. Nobody will know you took the shortcut.

Rich and Complex Flavors – Mole is unlike any other sauce. It’s got layers—chocolate, cinnamon, chiles, sesame, a hint of sweetness. Every bite is interesting and different. It’s comfort food that feels sophisticated.

Impressive but Doable – Serve these at a dinner party and people will be blown away. They look and taste like restaurant-quality food, but you’re not slaving away in the kitchen for hours.

Uses Rotisserie Chicken – Keep it easy with store-bought rotisserie chicken. Shred it, season it, and you’ve saved yourself a ton of time without sacrificing flavor.

Naturally Gluten-Free Option – Use corn tortillas (the traditional choice anyway) and this dish is naturally gluten-free. Perfect if you’re cooking for someone with celiac or gluten sensitivity.

Perfect for Fall and Winter – There’s something about mole that just feels cozy. Those warm spices, the rich sauce, the depth of flavor—it’s the perfect comfort food when the weather turns cold.

Ingredients

For the Chicken:

• 3 cups cooked shredded chicken – Rotisserie chicken is your best friend here. You can also poach chicken breasts if you prefer.
• ½ teaspoon cumin – Adds warmth to the chicken.
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Mole Sauce:

• 1 jar (8.25 oz) mole paste (Doña Maria is the most common brand) – This is the magic ingredient that makes everything easy.
• 2 cups chicken broth – For thinning out the mole paste to the right consistency.
• 1 tablespoon vegetable oil – For sautéing.
• 2 cloves garlic, minced – Because more garlic is always better.
• 1 tablespoon peanut butter (optional) – Adds richness and helps emulsify the sauce. Trust me on this.
• 1 ounce Mexican chocolate (or dark chocolate), chopped – Deepens the flavor and adds that signature mole richness.
• 1 teaspoon sugar – Balances the bitterness and spice.

For Assembly:

• 12-14 corn tortillas (6-inch) – Corn tortillas are traditional and taste better with mole.
• ½ cup vegetable oil – For softening the tortillas.

For Garnish:

• 2 tablespoons sesame seeds, toasted – Traditional mole garnish and adds a nutty crunch.
• ¼ cup crumbled queso fresco or cotija cheese – Salty and creamy contrast to the rich mole.
• Thinly sliced white onion – Raw onion cuts through the richness.
• Fresh cilantro, chopped
• Mexican crema or sour cream (optional)
• Lime wedges

Key Notes:

• Mole paste brands: Doña Maria is the most widely available, but Rogelio Bueno and La Chata are also good. Check the Latin foods aisle.
• Mexican chocolate: Abuelita or Ibarra brands work great. If you can’t find it, use dark chocolate (70% cacao).
• Tortilla prep is crucial: Don’t skip the oil-dipping step. It makes the tortillas pliable and prevents sogginess.

Step-by-Step Instructions

Step 1: Prep Your Chicken

If using rotisserie chicken, shred the meat and place it in a bowl. Season with cumin, salt, and pepper. Mix well and set aside. If you’re poaching chicken, season it with the spices while it’s still warm.

Step 2: Make the Mole Sauce (The Star of the Show)

Heat the vegetable oil in a large saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn). Add the entire jar of mole paste and stir it around with the garlic for about a minute. It’ll be thick and paste-like.

Gradually pour in the chicken broth, whisking constantly to break up the mole paste and create a smooth sauce. It’ll look lumpy at first, but keep whisking. Bring the mixture to a gentle simmer.

Add the chopped chocolate, peanut butter (if using), and sugar. Stir until everything melts and combines into a smooth, glossy sauce. Let it simmer on low for about 10 minutes, stirring occasionally. The sauce should coat the back of a spoon but still be pourable. If it’s too thick, add more broth. If it’s too thin, let it simmer longer.

Taste it and adjust—add more salt if needed, more sugar if it’s too bitter, or a pinch of cinnamon if you want more warmth.

Step 3: Preheat and Prepare

Preheat your oven to 350°F (175°C). Spread about ¾ cup of mole sauce on the bottom of a 9×13-inch baking dish. Reserve about 1½ cups of mole sauce for topping. Mix the remaining mole sauce with your shredded chicken so the chicken is well coated.

Step 4: Soften the Tortillas

Heat the vegetable oil in a small skillet over medium heat—you want about ¼ inch of oil. Once shimmering, use tongs to dip each tortilla into the hot oil for 5-10 seconds per side. The tortillas should soften and become pliable. Transfer to a paper towel-lined plate. This step is crucial for preventing cracks.

Step 5: Assemble the Enchiladas

Take a softened tortilla and spoon about ¼ cup of the mole-coated chicken down the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, packing them snugly together.

Step 6: Top with Mole Sauce

Pour the reserved mole sauce evenly over all the rolled enchiladas. Make sure they’re all covered—this keeps them moist and flavorful. Unlike regular enchiladas, we’re not adding cheese on top before baking. The mole is the star here.

Step 7: Bake

Cover the dish with aluminum foil and bake for 20 minutes. This warms everything through and lets the flavors meld together.

Step 8: Garnish and Serve

Remove from the oven and let rest for 5 minutes. Sprinkle with toasted sesame seeds, crumbled queso fresco, thinly sliced white onion, and fresh cilantro. Serve with Mexican crema and lime wedges on the side.

Serving Suggestions

Mole enchiladas are pretty rich and flavorful on their own, so you want sides that keep things light and fresh:

Mexican Rice – A simple white rice or cilantro-lime rice is perfect. It soaks up the extra mole sauce without competing with the flavors.

Refried Beans – Classic pairing. The creaminess of the beans complements the complexity of the mole.

Fresh Cabbage Slaw – Something crunchy and acidic cuts through the richness beautifully. Shredded cabbage with lime juice and a pinch of salt is all you need.

Pickled Red Onions – The tangy, sharp flavor of pickled onions is perfect with mole. Plus they’re easy to make—just quick-pickle some red onions in lime juice and salt.

Simple Green Salad – Keep it super simple with romaine, radishes, and a light lime vinaigrette.

Horchata or Mexican Beer – For drinks, horchata (sweet rice drink) is traditional and balances the spice. Or go with a light Mexican lager like Corona or Modelo.

Storage Tips

Refrigerator: Store leftover enchiladas in an airtight container for up to 4 days. Mole actually tastes better the next day once all those flavors have had time to deepen and meld together. IMO, day-two mole enchiladas are even better than fresh.

Freezing: These freeze beautifully. You can freeze the assembled dish before baking (wrap tightly in plastic wrap, then foil) or freeze leftovers after baking. They’ll keep for up to 3 months. The mole sauce freezes particularly well and maintains its complex flavor.

Reheating: For individual portions, microwave for 2-3 minutes until heated through. For the whole dish, cover with foil and reheat in a 350°F oven for 20-25 minutes. If frozen, add an extra 15-20 minutes and keep it covered the whole time.

Extra Mole Sauce: If you have leftover mole sauce, store it separately in an airtight container for up to a week. Use it over grilled chicken, as a base for tacos, or even mixed into scrambled eggs. Mole is incredibly versatile.

Pro tip: The mole sauce can be made up to 3 days ahead and stored in the fridge. Just reheat it gently when you’re ready to assemble the enchiladas.

Final Thoughts

I’ll be real with you: before I tried making these, I thought mole was too complicated, too exotic, too much work for a regular weeknight. It felt like something you ordered at restaurants, not something you made at home in your regular kitchen.

But once I got over that mental block and bought a jar of mole paste? Game over. These enchiladas became one of my favorite special-occasion dinners. They’re fancy enough to serve to guests but easy enough that I’m not stressed making them.

The best part is watching people’s faces when they take that first bite. Mole is such a unique flavor—rich, complex, a little mysterious. People always ask what’s in it, how long it took, where I learned to make it. And I just smile and don’t tell them it came from a jar and took 40 minutes 🙂

If you’ve been intimidated by mole, this is your sign to try it. You’ve got this.

– Kip