Garcia's Mole Chicken Enchiladas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken enchiladas smothered in a rich, chocolate-infused mole sauce with warm spice notes and creamy cheese. This Mexican recipe, ready in about 75 minutes, pairs chicken breasts, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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.

Prep: 30 min Cook: 45 min Serves 6 Mexican cuisine 510 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1.5 lbs chicken pieces and cook until browned (5 minutes). Add 1 diced onion and 3 minced garlic cloves, cooking for 3 minutes until softened. Pour in 1 cup chicken broth and simmer for 20 minutes until chicken is cooked through. Shred the chicken and set aside.
  2. Step 2: Blend soaked ancho chilies (drained), 1/2 cup roasted peanuts, 1/4 cup raisins, 1 tbsp sesame seeds, 1/4 cup chopped dark chocolate, 1/4 cup ground almonds, 1/2 cup tomato sauce, 1 tsp cumin, 1/2 tsp cinnamon, 1/4 tsp cayenne, and 1/2 cup chicken broth until smooth.
  3. Step 3: Pour the blended sauce into a saucepan and simmer over low heat for 15 minutes, stirring occasionally.
  4. Step 4: Preheat oven to 375°F. Spread 1/2 cup mole sauce in a 9x13-inch baking dish. Soften 10 corn tortillas in warm water, then fill each with 1/4 cup shredded chicken and 2 tbsp shredded cheese. Roll and place seam-side down in the dish. Pour remaining mole sauce over the top. Cover with foil and bake for 25 minutes. Uncover and bake for 5 more minutes until bubbly. Top with sour cream before serving.

Frequently asked questions

How long does Garcia's Mole Chicken Enchiladas take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garcia's Mole Chicken Enchiladas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Garcia's Mole Chicken Enchiladas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garcia's Mole Chicken Enchiladas for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garcia's Mole Chicken Enchiladas?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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