Mole Enchiladas

Jul 12, 2023

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Tender shredded chicken rolled in soft tortillas with melty Monterey Jack cheese, all smothered in a rich and savory mole sauce. These mole enchiladas are a hearty, flavor-packed dinner that you’ll want seconds and thirds of.

Enchiladas are always a hit with the family. What’s not to love? They’re cheesy, meaty, and topped with the most delicious sauces. A few more recipes to add to the dinner lineup: white chicken enchiladas, pork enchiladas, or chicken enchiladas with avocado cream sauce!

Alright, picture this: mole enchiladas – they’re like a hearty, flavor explosion! You’ve got this tender, shredded chicken mixed with this incredible mole sauce that’s a mouthwatering combo. And don’t forget the gooey Monterey Jack cheese!

So, first things first, we cook up that chicken until it’s super tender, then give it a good shredding. Now, the real star here is the mole sauce – it’s this amazing blend of chocolate, (yes, chocolate!) spices, and a little kick of chili. We mix that sauce with the chicken and roll it all up in flour tortillas with a sprinkle of cheese. Pop those babies in the oven until the cheese is all melty and the tortillas are nice and warm. Then, the grand finale: crumbly Cojita cheese, fresh cilantro, zingy red onion, and creamy avocado on top. You’re going to love every bite.

Imagine tender shreds of chicken, drenched in this rich and slightly sweet mole sauce that’s got a bit of a spicy kick. All of that goodness gets wrapped up in tortillas, with gooey Monterey Jack cheese, and then topped with cool avocado, zesty cilantro, crunchy red onion, and a sprinkle of crumbled Cojita cheese. Hungry yet?

It’s actually super easy to whip up these mole enchiladas, and they only take 20 minutes to bake! As long as you’ve got some homemade mole sauce ready to go, prep for these enchiladas is a breeze.

Level up your mole enchiladas with these simple tips and tricks! I’ve also included some variations and serving suggestions to make them your own. You’re going to love them as much as I do.

So, how long can you keep those tasty mole enchiladas around? Well, if you pop them in the fridge in an airtight container, they’re good to go for about 3-4 days. Oh, and if you’ve got some leftovers with all those toppings like avocado and cilantro, keep them separate from the enchiladas so they stay fresh.

To Reheat: If you’re in a hurry, the microwave’s your best friend. Just cover them with a damp paper towel to keep things moist and cook for 30 second intervals until they’re hot. Or, for some extra love, pop them into the oven at around 350 degrees F (175°C), covered with aluminum foil to keep the magic inside. Cook for about 15-20 minutes.

Yes! Keep them in an airtight bag or container and they’ll stay good for 1-2 months. Thaw overnight in the refrigerator before reheating in the oven.

Hearty, cheesy, and delicious, here are a few more incredible recipes to try out with your family! Enchiladas are great for feeding a crowd and always a hit.

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Serves: 6

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.