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Chicken Mole Enchiladas
These Chicken Mole Enchiladas are restaurant delicious, exploding with authentic Mexican flavor and destined to become a new family favorite! Warm, pan-fried corn tortillas are stuffed with juicy Chicken Mole, tangy sour cream and buttery Monterrey Jack cheese, rolled and tucked into a pan, then blanketed with a rich, sweet, spicy, smoky, fruity, velvety mole sauce, sprinkled with more cheese, then baked to crispy-gooey cheesy perfection. This chicken enchilada recipe is always a crowd-pleaser, can be prepped in the morning and baked at night, made in mass quantities, and/or frozen for later for the ultimate make-ahead dinner. It also makes terrific leftovers – even with eggs for breakfast!
👥 8 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 1h 15m🔥 Cook: 2h 30m👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- skillet
- oven
- microwave
- baking dish
📝 Preparation Steps
1
CHICKEN MOLE: Prepare Chicken Mole according to recipe directions (click HERE for the recipe). I suggest doing this a day ahead of time. You can also make the Pineapple Pico de Gallo up to a day ahead, refrigerate, then drain off excess juices before serving.
chopped pineapple2 cups
2
PINEAPPLE PICO DE GALLO: Add all of the ingredients to a medium bowl and stir to combine. Cover and refrigerate for at least ⏱️ 30 minutes. When ready to serve, taste and add additional lime juice, salt and pepper if desired.
chopped pineapple2 cups
3
FLASH FRY TORTILLAS (optional, but highly recommended – see microwave option in notes): Preheat oven to 350°F. Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, lightly fry for about ⏱️ 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Repeat with all tortillas, stacking fried tortillas in between damp paper towels so they stay super pliable.
4
COMBINE: Add 3 1/2 cups Chicken Mole to a large bowl and stir in 2 cups Monterrey Jack cheese.
shredded Monterrey Jack cheese, ( divided)3 cups
5
ASSEMBLE: Spread ½ cup Mole Sauce on the bottom of a lightly greased 9x13 baking dish (layer will be very thin). Spread about 1/2 tablespoon sour cream in the middle of each tortilla (or more if you like!) then top with a generous amount of filling (about ⅓ cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas. **If you don't use thick tortillas, you may need to dip tortillas in Mole Sauce before filling so they don't tear.** Top enchiladas evenly with about 2 cups Mole Sauce followed by remaining 1 cup cheese.
6
BAKE: Cover tightly with foil and bake enchiladas at 350 degrees for ⏱️ 30-35 minutes, or until bubbly and cheese is melted. Serve with Pineapple Pico or sprinkle with chopped cilantro and other desired toppings.
chopped pineapple2 cups
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