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Close-up of Easiest Ever Chicken Mole Enchiladas" with rich mole sauce, crumbled cheese, cilantro, and avocado.

Easiest Ever Chicken Mole Enchiladas

These weeknight-friendly enchiladas bring rich, authentic mole flavor using pantry shortcuts like peanut butter, chocolate chips, and enchilada sauce. Quick to make, deeply satisfying, and customizable to your spice level and toppings.
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Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 19-ounce can red enchilada sauce
  • 1 tbsp unsweetened creamy peanut butter
  • 0.25 cup dark chocolate chips
  • 1 tbsp chili powder
  • 2.5 cups cooked shredded chicken
  • 2.5 cups mozzarella cheese, shredded
  • 10 6-inch corn tortillas, warmed
  • 0.75 cup queso fresco, crumbled
  • 0.25 cup fresh cilantro leaves, roughly chopped
  • 1 large avocado, sliced

Equipment

  • Large saucepan
  • 9x13-inch baking dish
  • Large mixing bowl
  • Measuring Cups and Spoons
  • Foil

Method
 

  1. In a small saucepan, combine enchilada sauce, peanut butter, chocolate chips, and chili powder. Cook over medium heat, stirring until smooth. Remove from heat.
  2. Preheat oven to 350°F (175°C). Position oven rack in the center.
  3. In a large bowl, mix shredded chicken with ½ cup mole sauce and 2 cups shredded mozzarella.
  4. Warm corn tortillas using a microwave or skillet to make them pliable.
  5. Fill each tortilla with ⅓ cup chicken mixture and roll tightly.
  6. Arrange rolled tortillas seam-side down in a greased 9×13-inch baking dish.
  7. Pour remaining mole sauce over enchiladas and top with ½ cup shredded mozzarella.
  8. Cover with foil and bake for 20 minutes, until cheese melts and sauce bubbles.
  9. Remove foil. Top with queso fresco, cilantro, and sliced avocado before serving.

Notes

You can use rotisserie chicken for ease. For vegetarian versions, swap in black beans or roasted vegetables. Spice it up with cayenne or hot sauce. Freeze unbaked enchiladas for future meals.