Name: Chicken Mole Enchiladas
Prep time: 75 min
Cook time: 150 min
Total time: 225 min
Ingredients: 1 recipe Chicken Mole ((You will use 3 ½ cups chicken plus 2 ½ cups sauce)); 1/3 cup sour cream (or Greek yogurt, more or less to taste); 3 cups shredded Monterrey Jack cheese (divided); 10-12 quality corn tortillas ((like La Tortilla Factory)); 2 cups chopped pineapple; 4 Roma tomatoes (seeded and diced); 1 cup diced white onion; 3/4 cup loosely packed cilantro (minced); 1-2 jalapeños (seeded, deveined, minced); 1 1/2 tablespoons lime juice; salt and pepper (to taste)

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Whenever I find myself craving something rich and satisfying, I often turn to the comforting flavors of Chicken Mole Enchiladas. It reminds me of cozy family dinners where we’d gather around the table, sharing stories and laughter. The fragrant aroma of mole sauce wafting through the kitchen always brings back memories of my grandmother, who would spend hours perfecting her secret mole recipe. As a child, I would sneak into the kitchen, eager to help her assemble the enchiladas, layering them with love and care. The vibrant colors of the ingredients would create a beautiful mosaic on the plate, making each meal feel like a special occasion. Today, I take pride in sharing my own take on these delicious enchiladas, combining my favorite flavors and techniques to create a dish that warms the soul.

Recipe Snapshot

Total Time:
3 hr 45 mins

Prep Time:
75 mins

Cook Time:
150 mins

Difficulty:
Hard

Calories:
450 kcal

Protein:
30 g

Diet:
Gluten-Free

Fat:
25 g

Tools Used:
Wooden Spoon, Oven, Cutting Board, Skillet, Chef’s Knife, Baking Sheet

Why This Chicken Mole Enchiladas Works

There’s something truly special about Chicken Mole Enchiladas that makes them stand out among other dishes. Here are a few reasons why you’ll fall in love with this recipe:

1. A Flavor Explosion

The rich and complex flavors of mole sauce create a taste sensation that is both indulgent and comforting. With every bite, you experience the depth of flavors from spices and chilies that make this dish exceptional.

2. Perfect for Any Occasion

Whether it’s a casual weeknight dinner or a festive gathering, Chicken Mole Enchiladas are a crowd-pleaser. They bring a touch of elegance to any table and can be served with a variety of sides to impress your guests.

3. Versatile and Customizable

One of the best aspects of this recipe is its versatility. You can adjust the ingredients according to your preferences or dietary needs. Want it spicier? Add more chilies! Prefer a vegetarian version? Swap the chicken for your favorite veggies.

4. Family-Friendly

This dish is not only delicious but also a hit with kids. The creamy melted cheese, tender chicken, and flavorful sauce make it an appealing choice for even the pickiest eaters.

5. Make-Ahead Magic

Prepare the Chicken Mole and fill the enchiladas a day in advance, making it a fantastic option for busy weeknights or meal prep. Just pop them in the oven when you’re ready to eat!

Recipe Ingredients for Chicken Mole Enchiladas

In creating Chicken Mole Enchiladas, the harmony of ingredients plays a crucial role. Each element contributes to the final dish, resulting in something truly magical. From the tender chicken to the vibrant vegetables, every bite tells a story of flavor.

1 recipe Chicken Mole (You will use 3 ½ cups chicken plus 2 ½ cups sauce)
1/3 cup sour cream or Greek yogurt, more or less to taste
3 cups shredded Monterrey Jack cheese, divided
10-12 quality corn tortillas (like La Tortilla Factory)
2 cups chopped pineapple
4 Roma tomatoes, seeded and diced
1 cup diced white onion
3/4 cup loosely packed cilantro, minced
1-2 jalapeños, seeded, deveined, minced
1 1/2 tablespoons lime juice
Salt and pepper to taste

How to Cook Chicken Mole Enchiladas

Cooking Chicken Mole Enchiladas is an enjoyable process that allows you to bring all the flavors together in one dish. Follow these steps, and you’ll be on your way to a delicious meal that your family will rave about.

Prepare the Chicken Mole according to your favorite recipe. I suggest making it a day ahead if possible. The flavors deepen, and it saves you time!
Next, let’s make the Pineapple Pico de Gallo. Combine chopped pineapple, diced Roma tomatoes, diced white onion, minced cilantro, minced jalapeños, and lime juice in a medium bowl. Stir gently to mix everything together. Cover and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully.
Now, we come to the fun part: frying the tortillas. Preheat your oven to 350°F. In a cast iron or medium skillet, pour enough canola or vegetable oil to cover the bottom. Heat it over medium-high heat. Take one tortilla at a time and lightly fry it for about 10 seconds on each side until it’s soft but not browned. Place the fried tortillas on a plate lined with damp paper towels to keep them pliable.
In a large bowl, combine 3 ½ cups Chicken Mole with 2 cups shredded Monterrey Jack cheese. Give it a good mix—this filling is going to be irresistible!
Spread ½ cup Mole Sauce on the bottom of a lightly greased 9×13 baking dish. This helps prevent the enchiladas from sticking. Now, take a fried tortilla, spread about ½ tablespoon sour cream in the middle, and add a generous amount of the chicken and cheese filling—about ⅓ cup should do. Roll it up tightly and place it seam-side down in the prepared dish. Repeat this process with the remaining tortillas.
Once all the tortillas are in the dish, top them with the remaining 2 cups Mole Sauce and sprinkle with the remaining 1 cup cheese. How delicious does that sound?
Cover the dish tightly with foil and bake in the preheated oven for 30-35 minutes. You’re looking for bubbly enchiladas with melted cheese on top. Serve hot with your homemade Pineapple Pico de Gallo or sprinkle with additional chopped cilantro for garnish.

Things Worth Knowing

Tip 1: If you want an extra layer of flavor, try adding spices like cumin or smoked paprika to the Chicken Mole.
Tip 2: Make sure to warm the tortillas before filling them to prevent tearing.
Tip 3: If you have leftover mole sauce, drizzle it over the top of your enchiladas before serving for an extra kick.
Tip 4: Let the enchiladas sit for a few minutes after baking before serving; this allows the cheese to set a bit.

Change It Up

There are so many ways to put a twist on Chicken Mole Enchiladas. Here are some ideas to inspire your creativity:

Vegetarian Twist: Substitute the chicken with black beans or sautéed vegetables for a delicious vegetarian version.
Cheesy Delight: Experiment with different types of cheese like Monterey Jack, cheddar, or pepper jack for added flavor.
Spicy Kick: If you love spice, add more jalapeños or use a hotter variety in your mole sauce.
Fresh Garnishes: Consider serving with fresh avocado slices or a dollop of guacamole for additional creaminess.
Make it Saucy: Serve with a side of extra mole sauce for dipping, adding more depth to your dish.

Side Dish Ideas for Chicken Mole Enchiladas

When serving Chicken Mole Enchiladas, pairing them with the right side dishes can enhance the overall dining experience. Here are some fantastic ideas:

Spanish Rice: A classic companion, the fluffy rice absorbs the flavorful mole sauce beautifully.
Refried Beans: Creamy refried beans add a wonderful texture and taste that complements the enchiladas.
Fresh Salad: A crisp green salad with a light vinaigrette provides a refreshing contrast to the rich flavors of the enchiladas.
Guacamole: This creamy avocado dip is always a hit and adds a delicious layer of flavor.
Chips and Salsa: Start your meal with a side of tortilla chips and fresh salsa for a delightful appetizer.
Watermelon Salad: The sweetness of watermelon salad can balance the spice and richness of the enchiladas.

FAQ

Absolutely! You can prepare the Chicken Mole and fill the enchiladas a day in advance. Just store them in the refrigerator, covered tightly. When you’re ready to serve, bake them straight from the fridge, adding an extra 15 minutes to the cooking time.

Some delightful side dishes to serve with Chicken Mole Enchiladas include Spanish rice, refried beans, a fresh green salad, or tortilla chips with salsa. These sides complement the rich flavors of the enchiladas perfectly.

Yes! You can assemble and freeze the enchiladas. Wrap them tightly in plastic wrap and foil, and they can be frozen for up to three months. When ready to cook, thaw them overnight in the fridge and bake as directed.

To reheat, cover the enchiladas with foil and bake in a preheated oven at 350°F for about 20-25 minutes, or until heated through. This keeps them moist and delicious.

Conclusion

In conclusion, Chicken Mole Enchiladas offer a unique blend of rich flavors and comforting textures that make them a family favorite. I encourage you to try this recipe and bring the warmth of this dish to your table. Whether it’s for a special occasion or a weeknight dinner, you won’t regret the delicious experience that awaits you with every bite.