Mexican Mole Enchiladas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich, spiced mole sauce enveloping tender chicken in handmade tortillas. This mexican-inspired mexican ready in about 70 minutes pairs pcs tortillas, chicken breast, dried chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 3.6 (10 ratings) Prep: 30 min Cook: 40 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a blender, combine 1/2 cup dried chiles, 2 cups diced tomatoes, 1/4 cup chopped nuts, 1 tsp cinnamon, 1 tsp cumin, 2 tbsp chopped chocolate, 1 tbsp sugar, and 2 tbsp vegetable oil. Blend until smooth.
  2. Step 2: Cook 1.5 lbs chicken breast in a skillet until browned, then simmer in mole sauce for 20 minutes until tender.
  3. Step 3: Warm 12 tortillas in a dry skillet. Fill each with 1/4 cup chicken mixture, then roll into enchiladas. Arrange in a baking dish and bake at 350°F (175°C) for 15-20 minutes until golden.

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Frequently asked questions

How long does Mexican Mole Enchiladas take to make?

Total time is about 70 minutes (30 min prep + 40 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 Mexican Mole 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 pcs tortillas from drying out.

Can I substitute ingredients in Mexican Mole 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 Mexican Mole 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 Mexican Mole 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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