Transport your kitchen to the heart of Mexico with these simple Mole Enchiladas that can be adapted to add whatever filling you like! We always make mole enchiladas using leftovers from homemade mole sauce, but I’ve given instructions for using a jar of Doña Maria mole sauce as well.
Ingredients needed:
Chicken: rotisserie chicken, or even Thanksgiving turkey leftovers work great, or substitute with carnitas (pork), carne asada (beef), veggies, tofu, or shrimp. Cheese: mozzarella, or your favorite kind. Mole sauce: All mole sauces taste a little different, but my homemade mole sauce is authentic mole poblano and has hints of earthy sweetness and spice. See recipe notes to substitute store-bought mole sauce. Tortillas: white or yellow corn tortillas taste best, but flour tortillas can be used. Toppings: Sour cream, avocado, cotija or queso fresco cheese, cilantro, sliced radishes.
How to make Mole Enchiladas:
Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds in each side, or fry them lightly in oil. Pour ¼ cup of mole sauce into the bottom of a 9×13” pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.
Pour remaining mole sauce over the top. Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.
Vegetarian Mole Enchiladas:
Replace the chicken with black beans and sautéed veggies, like butternut squash, zucchini, spinach, onion, bell peppers and mushrooms.
Make Ahead and Freezing Instructions:
To Make-ahead: Fill the enchiladas with chicken and cheese, place in pan, cover and refrigerate for 1-2 days, until ready to bake. Pour mole sauce over enchiladas just before baking. To Freeze Enchiladas:Fill corn tortillas with chicken and cheese, roll tightly and place in an aluminum freezer-safe, disposable container. Cover well with aluminum foil. Freeze mole sauce separately. Mole enchiladas can be frozen for up to 3 months. Thaw overnight in the refrigerator. Pour mole sauce over enchiladas just before baking. FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! This post contains affiliate links. I love sharing my favorite products with you! This post contains affiliate links.
