2020 Census Mole Enchiladas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Rich, complex mole sauce slow-simmered with toasted chiles and spices, draped over corn tortillas and baked until bubbly with melted cheese. This mexican-inspired mexican ready in about 80 minutes pairs corn tortillas, chicken broth, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 corn tortillas
• 1 cup chicken broth
• 1/2 cup unsalted butter
• 1 large, finely diced (1 cup) onion
• 4, minced garlic cloves
• 1/4 cup sesame seeds
• 1/4 cup almonds
• 2, seeded and stemmed dried ancho chiles
• 2, seeded and stemmed dried guajillo chiles
• 1/2 cup (70% cacao), chopped dark chocolate
• 1/4 cup raisins
• 1/4 cup ground almonds
• 1/4 cup vegetable oil
• 2 cups shredded chicken
• 1 cup sour cream
• 2 cups (Monterey Jack) shredded cheese

Instructions

1. Step 1: Heat a dry skillet over medium heat and toast 2 dried ancho chiles and 2 dried guajillo chiles for 2-3 minutes per side until fragrant and softened, then transfer to a bowl. Add 1/4 cup sesame seeds and 1/4 cup almonds to the same skillet and toast for 2-3 minutes until golden, stirring constantly; transfer to a separate bowl to cool.
2. Step 2: In a large pot, melt 1/2 cup unsalted butter over medium heat. Add 1 cup finely diced onion and 4 minced garlic cloves, and sauté for 5 minutes until translucent and fragrant. Add 2 cups chicken broth and 1/2 cup dark chocolate, stirring until melted and combined.
3. Step 3: Transfer the toasted chiles, sesame seeds, almonds, and 1/4 cup raisins to a blender. Add 1/4 cup ground almonds and 1/4 cup vegetable oil, then blend on high for 2 minutes until smooth. Pour the mixture into the pot and simmer for 20 minutes, stirring occasionally, until thickened and aromatic.
4. Step 4: Preheat oven to 375°F (190°C). Spread 1 cup of the mole sauce in the bottom of a 9x13-inch baking dish. Layer 6 corn tortillas on top, then spread 1 cup shredded chicken and 1/2 cup mole sauce over the chicken. Top with another 6 tortillas, then cover with the remaining mole sauce and 2 cups shredded cheese. Bake for 25 minutes until the cheese is golden and bubbly.
5. Step 5: Let rest for 10 minutes before serving, then top with 1 cup sour cream just before serving.