EnchiladasMedium

Mole Enchiladas

Name: Mole Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 400 g Shredded chicken breast; 250 g Mole poblano paste; 2 cups Chicken stock; 30 g Mexican chocolate; 2 tbsp Sesame seeds; 0.5 cup Soured cream; 0.5 White onion; 100 g Fresh cheese (queso fresco); 3 tbsp Vegetable oil; 1 to taste Salt; 1 tsp Sugar; 12 Corn tortilla

50 min (20 prep + 30 cook) Medium 4 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Chicken-filled tortillas bathed in rich mole poblano with sesame seeds.

About this recipe

Enchiladas de mole, also known as enmoladas, are tortillas filled with chicken and bathed in mole poblano. Garnished with toasted sesame seeds, sliced onion and cream, they are a delicious way to enjoy mole in a different format and are ideal for using up leftover mole sauce.

History & Origin

Enchiladas de mole, affectionately known as 'enmoladas', are the most popular way to enjoy mole poblano on an everyday basis, outside of grand celebrations. They were born as a dish of resourcefulness: when mole was left over from a fiesta or celebration, the cooks would reheat it and bathe chicken-filled tortillas in it, so as not to waste a single drop of the precious sauce. In Puebla and Oaxaca, enmoladas are a regular breakfast and lunch in fondas and markets, served with toasted sesame seeds, sliced onion and cream. The mole, whose preparation can take days, is thus transformed into a quick and accessible dish that retains all the complexity of its more than 20 ingredients. It is said that a good enmolada can be recognised because the mole should be so thick that it clings to the tortilla without dripping when the plate is turned upside down.

Estimated cost

£11.52

Total cost

£2.88

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

425

Calories

16g

Protein

40g

Carbohydrates

16g

Fat

Fibre

662mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Dissolve the mole poblano paste in 1 cup of hot chicken stock, whisking until all lumps are gone.
2
Heat 2 tablespoons of oil in a medium saucepan over medium heat. Pour in the dissolved mole and cook, stirring constantly, for 10 minutes.
3
Add the remaining stock, the Mexican chocolate broken into pieces and the teaspoon of sugar. Cook over low heat for 15 minutes until the chocolate is fully melted and the sauce is glossy.
💡 The mole should coat the back of a spoon; if too thick, add more stock.
4
In a frying pan, heat the remaining oil and pass the tortillas through for 5 seconds on each side to soften.
💡 If you prefer a lighter version, you can warm the tortillas on a dry griddle instead of frying.
5
Dip each tortilla into the warm mole, fill with shredded chicken and roll up. Place seam-side down.
6
Spoon more warm mole over the enchiladas. Garnish with toasted sesame seeds, sliced onion, cream and crumbled fresh cheese.
7
Serve immediately. Mole thickens as it cools, so keep extra sauce warm to add at the table.
💡 Toast the sesame seeds in a dry pan over low heat for 3 minutes to intensify their flavour.