Welcome to the world of incredible flavor, made incredibly simple! These Easiest Ever Chicken Mole Enchiladas bring the rich, complex taste of traditional mole to your dinner table without hours of work. We have streamlined the process so you can enjoy deep, authentic flavors with minimal effort. Get ready to impress your family and yourself with this satisfying, beginner-friendly meal.
To truly appreciate the deep, authentic flavors, it’s fascinating to explore the complex history and variations of mole sauce.
Why You’ll Love These Easiest Ever Chicken Mole Enchiladas
- Quick and Straightforward: This recipe simplifies classic mole, making it achievable even on busy weeknights.
- Authentic Flavor Made Easy: You will achieve a surprisingly deep and complex mole taste using clever pantry shortcuts.
- Perfect for Weeknight Dinners: Spend less time cooking and more time enjoying a hearty, flavorful meal with loved ones.
- Customizable to Your Taste: Easily adjust the spice level or add your favorite garnishes to make these chicken mole enchiladas uniquely yours.
- A Comforting Crowd-Pleaser: Everyone loves enchiladas, and this mole version adds an exciting twist to a familiar favorite.
Ingredients
To make these delicious Easiest Ever Chicken Mole Enchiladas, gather these simple items:
For the Quick Mole Sauce:
- 1 (19-ounce) can red enchilada sauce
- 1 tablespoon unsweetened creamy peanut butter
- ¼ cup dark chocolate chips
- 1 tablespoon chili powder
For the Enchiladas:
- 2½ cups cooked shredded chicken
- 2½ cups mozzarella cheese, shredded
- 10 (6-inch) corn tortillas, warmed
For Garnish:
- ¾ cup queso fresco, crumbled
- ¼ cup roughly chopped fresh cilantro leaves
- 1 large avocado, sliced
Notes & Substitutions
Shredded Chicken: Opt for a store-bought rotisserie chicken for ultimate convenience. You can also boil or bake chicken breasts and shred them yourself.
Enchilada Sauce: Choose your favorite mild or medium red enchilada sauce to fit your family’s preference. This forms the base of our quick mole.
Peanut Butter: Don’t skip the peanut butter! It provides essential richness and helps achieve that signature mole depth and texture.
Chocolate: The dark chocolate chips are crucial for authentic mole flavor, balancing the spices with a hint of sweetness and bitterness. Understanding how ingredients contribute to the final taste, explore the culinary role of chocolate in mole for more insight.
Cheese: While mozzarella melts beautifully, a Mexican blend or shredded cheddar cheese also works wonderfully.
Tortillas: Corn tortillas are traditional and recommended for the best texture and flavor. However, you can use small flour tortillas if you prefer.
Equipment
You won’t need many special tools for this recipe, making it perfect for beginners.
- Large saucepan
- 9×13 inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Foil
Instructions
Creating these Easiest Ever Chicken Mole Enchiladas is straightforward and fun. Just follow these steps:
- Prepare Quick Mole Sauce: In a small saucepan, combine the canned red enchilada sauce, creamy peanut butter, dark chocolate chips, and chili powder. Cook this mixture over medium heat. Stir it often until the chocolate chips fully melt and the sauce becomes smooth and well combined. Once smooth, remove the saucepan from the heat.
- Preheat Oven: Set your oven to preheat at 350°F (175°C). Make sure a rack is positioned in the center for even baking.
- Mix Enchilada Filling: Grab a large bowl. Add the cooked shredded chicken, ½ cup of the freshly prepared quick mole sauce, and 2 cups of the shredded mozzarella cheese. Stir everything together until the chicken is evenly coated and the ingredients are well mixed.
- Warm Tortillas: Briefly warm your corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or quickly heating them in a dry skillet. Warm tortillas are more flexible and easier to roll without tearing.
- Assemble Enchiladas: Take one warmed tortilla and place a heaping ⅓ cup of the chicken mixture down the center. Carefully roll the tortilla tightly to enclose the filling. Repeat this process with the remaining tortillas and chicken mixture until all are filled.
- Arrange in Dish: Place each rolled enchilada seam-side down into your 9×13 inch baking dish. Arrange them snugly in a single layer to ensure they bake evenly.
- Cover with Sauce & Cheese: Pour the remaining quick mole sauce evenly over the tops of all the assembled enchiladas. Then, sprinkle the remaining ½ cup of shredded mozzarella cheese generously over the sauce.
- Bake Enchiladas: Cover the baking dish securely with foil. Place the covered dish into the preheated oven. Bake for approximately 20 minutes, or until the cheese is beautifully melted and the sauce is bubbling around the edges.
- Garnish and Serve: Once baked, remove the foil. To serve, sprinkle the top with crumbled queso fresco and fresh cilantro leaves. Add sliced avocado on top of each serving, if desired. Enjoy your homemade enchiladas immediately!
Pro Tips & Troubleshooting
Shredding Chicken: For super speedy shredding, place your cooked chicken breasts (cooled slightly) into a stand mixer with the paddle attachment. Mix on low speed, and it will shred in seconds!
Warming Tortillas: This step is crucial. Cold tortillas will crack and break when rolled. Warming them makes them pliable and prevents tears, ensuring perfectly rolled enchiladas.
Sauce Consistency: If your mole sauce seems too thick after simmering, add a tablespoon or two of chicken broth or water to reach your desired consistency.
Prevent Sticking: Lightly grease your baking dish with a little cooking spray before arranging the enchiladas. This helps prevent them from sticking to the bottom.
Batch Cooking: Cook extra shredded chicken ahead of time and freeze it in portions. This makes assembling these quick chicken mole enchiladas even faster on a busy weeknight.
Serving Suggestions, Storage, & Variations
Serving: These incredible enchiladas pair beautifully with classic sides. Serve them alongside a bed of fluffy Mexican rice, a side of refried or black beans, or a crisp green salad for a complete meal.
Storage: Leftover Easiest Ever Chicken Mole Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: For future convenience, you can freeze unbaked or baked enchiladas. Wrap the entire baking dish tightly with plastic wrap and then foil. Freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, cover the dish with foil and bake at 325°F (160°C) until warmed through, about 20-30 minutes. You can also microwave individual portions.
Protein Variations: Feel free to swap the chicken for other shredded proteins. Cooked shredded pork or beef would be equally delicious and hearty in this recipe.
Vegetarian Option: Easily make these vegetarian by replacing the chicken with sautéed mushrooms, black beans, or a mix of roasted vegetables.
Spice Level: If you love a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mole sauce.
Cheese Swap: Experiment with other cheeses like cotija, Monterey Jack, or even a spicier pepper jack for an extra kick.
Nutrition Information
Please note that these nutritional values are estimates only. The actual figures may vary depending on the specific brands and quantities of ingredients used. This estimate is for one serving of these delicious enchiladas.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 420 |
| Protein | 30g |
| Total Fat | 24g |
| Carbohydrates | 25g |
| Fiber | 4g |
Frequently Asked Questions (FAQ)
- Can I prepare these enchiladas ahead of time?
Yes, these chicken mole enchiladas are easy to make ahead. Assemble them in the baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking so the tortillas can soak up flavor without getting mushy. - Can I freeze these chicken mole enchiladas?
You can freeze the enchiladas either unbaked or after baking for about 2–3 months; wrap the pan well in plastic wrap and foil or use an airtight container for best quality. Thaw completely in the refrigerator overnight, then bake or reheat until the sauce is bubbling and the enchiladas are heated through. - What’s the best chicken to use for shredding?
Rotisserie chicken is the quickest option, but gently cooked boneless, skinless chicken breasts or thighs—boiled, poached, or baked until just tender—shred beautifully and work perfectly in enchiladas. - Can I skip the peanut butter or chocolate?
Leaving out the peanut butter or chocolate will noticeably change the flavor, since both add body, subtle sweetness, and richness that define a classic mole-style sauce. For the most authentic depth and complexity, keep at least a small amount of each in your quick mole recipe. - How spicy are these enchiladas?
This version is generally mild, using chili powder primarily for flavor and color rather than intense heat, so it’s family-friendly. If you prefer more spice, simply increase the chili powder, add a pinch of cayenne, or stir in a bit of chipotle powder to taste. - Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used and will give you a softer, more rollable enchilada, though corn tortillas are traditional and hold up especially well under rich mole sauce. If using flour tortillas, avoid very thin ones and don’t over-soak them in sauce so they don’t become gummy.
Conclusion
You now have the secret to making truly unforgettable Easiest Ever Chicken Mole Enchiladas right in your own kitchen! This recipe proves that complex flavors don’t always require complex methods. With its rich, nuanced mole sauce and tender shredded chicken, it’s a comforting dish that’s sure to become a regular in your meal rotation. Give this recipe a try this week, and don’t forget to share your creations and comments below. Happy cooking!
Easiest Ever Chicken Mole Enchiladas
Ingredients
Equipment
Method
- In a small saucepan, combine enchilada sauce, peanut butter, chocolate chips, and chili powder. Cook over medium heat, stirring until smooth. Remove from heat.
- Preheat oven to 350°F (175°C). Position oven rack in the center.
- In a large bowl, mix shredded chicken with ½ cup mole sauce and 2 cups shredded mozzarella.
- Warm corn tortillas using a microwave or skillet to make them pliable.
- Fill each tortilla with ⅓ cup chicken mixture and roll tightly.
- Arrange rolled tortillas seam-side down in a greased 9×13-inch baking dish.
- Pour remaining mole sauce over enchiladas and top with ½ cup shredded mozzarella.
- Cover with foil and bake for 20 minutes, until cheese melts and sauce bubbles.
- Remove foil. Top with queso fresco, cilantro, and sliced avocado before serving.
Notes
Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com
