Sabroso Chicken Enchiladas con Mole

Sabroso Chicken Enchiladas con Mole


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Craving Chicken Enchiladas with mole but too lazy to go to a restaurant? Try this quick and easy recipe that will satisfy your Latin craving. If you’re big fan of mole, you can create your homemade delicious mole using chicken broth. You don’t even need salt and pepper to season because the mole paste has everything. Ditch the restaurant and make your own.

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Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

8 servings


  • 4 tablespoons of vegetable oil (oil of preference)
  • 3 cups of mole paste
  • 4 cups of chicken broth
  • 10-12 corn tortillas
  • 1 whole rotisserie chicken, shredded
  • Optional toppings:
  • Sour Cream
  • Chihuahua cheese

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In a medium skillet, pour the 4 tablespoons of vegetable oil or any oil of your preference on medium heat. Place the tortillas in the skillet and fry them for 15 seconds on each side. Once you’re done frying the tortillas, drain the oil out of the tortillas and set them in a plate and let them cool.
In a blender, add the mole paste and the chicken broth and blend until it is nicely incorporated. If you want the mole to have a thick consistency, you can add more of the mole paste.
In medium pan, pour the mole into the pan at medium heat and stir for 2 minutes. If the mole is appearing thick, add a small amount of chicken broth and stir well. Don’t be afraid to add chicken broth more than once. When the mole has a top layer of skin, that means the mole is done and it’s time the lower the heat.
Place your fried tortillas into the mole on both sides. Try to avoid more time adding your tortillas into the mole, otherwise the tortillas will rip.
On separate plate, place the shredded rotisserie chicken on the right side of the tortilla. Don’t forget to add more mole onto the chicken. Wrap up the tortillas as if they were fried taquitos.
Sprinkle sour cream and Chihuahua cheese on top of the enchiladas.

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