Chicken Mole Enchiladas | Enmoladas de Pollo | Mexican Recipes (2024)

A couple of months ago, I was interviewed by fellow food blogger Meghan, from the blogCake ’n’ Knife. Among other questions, she asked me what my ultimate favorite meal was. I didn't even think twice about answering thatMoleis my most favorite dish of all time (my mouth’s watering just from thinking about it right now).

Chicken Mole Enchiladas

Why might you ask? I guess it’s its combination of sweet and spicy flavors, but that’s not the only thing that makes it special. It’s what this dish represents in Mexican culture. When someone says that we’re going to have mole for lunch, you know that it’s a special occasion like a birthday, wedding, graduation, etc. It is truly an extraordinary meal.

If you’re familiar with this blog, you might know that I have the recipes forMole Poblano,Enchiladas Tabasqueñas, andMole Casserole, but there are plenty of more uses for the Mole sauce in Mexican Gastronomy, such as baking tamales with it, serving them with nopales (Nopalitos con Mole), or simply topping fried eggs with it for breakfast (this is a favorite here at home).

Here’s another very common dish that takes advantage of the leftover Mole sauce: Enmoladas filled with chicken. (You can also just fill them with crumbled cheese, if you prefer.)

How to make Chicken Mole Enchiladas

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DIRECTIONS:

• You will need two frying pans. Place the mole sauce in one of the frying pans and set over medium low heat. Have a plate covered with paper towels ready.(Please check the ingredients list below)
• Meanwhile, add the vegetable oil in the other frying pan and turn the heat to high. Once the oil is hot, turn down the heat to medium and start frying the tortillas in a fast pace, turning once. The tortilla should turn soft but without any excess oil. Place the tortillas over the paper towel-covered plate to absorb the oil. Keep them warm.
• After frying all the tortillas, dip them one by one with the help of kitchen tongs (or your hand and a large spatula) into the warm mole sauce, making sure it is completely submerged. This is also a step that’s done quickly, to avoid breaking the tortillas.
• Place the tortilla on a plate and add the chicken filling right at the center.

• Fold the tortilla and, with the help of your spatula, place the enmolada on your serving plates. If needed, spoon some more mole sauce over the enmoladas.

• Just before serving, garnish with the crumbled cheese and finely sliced onions.

¡Buen provecho!

Mely,

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