Mole Poblano Enchiladas with Chicken

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Rich, complex mole sauce blankets tender chicken and melted cheese in these authentic Mexican enchiladas, creating a deeply satisfying meal that warms the soul. This Mexican recipe, ready in about 110 minutes, pairs boneless skinless chicken breasts, dried ancho chiles, dried pasilla chile for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, 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

• 1.5 lbs boneless skinless chicken breasts
• 2 dried ancho chiles
• 1 dried pasilla chile
• 1/2 cup unsweetened cocoa powder
• 1/4 cup sesame seeds
• 1/4 cup almonds
• 1/4 cup raisins
• 3/4 cup low-sodium chicken stock
• 1/4 cup tomato paste
• 1/4 cup vegetable oil
• 3 cloves garlic
• 1 small onion
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas
• 1 cup Monterey Jack cheese
• 1/4 cup fresh cilantro

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Toast sesame seeds and almonds in a dry skillet over medium heat for 3 minutes until golden, then transfer to a plate to cool.
2. Step 2: Remove stems and seeds from dried chiles, place in a heatproof bowl, and cover with boiling water. Soak for 15 minutes until softened.
3. Step 3: In a blender, combine soaked chiles, cooled toasted seeds and almonds, raisins, cocoa powder, tomato paste, 1/4 cup chicken stock, and 2 minced garlic cloves. Blend until smooth, adding more stock if needed.
4. Step 4: Heat vegetable oil in a large saucepan over medium heat. Add diced onion and cook for 5 minutes until translucent and fragrant, then stir in minced garlic and cook for 1 minute until aromatic.
5. Step 5: Add blended chile mixture, cumin, oregano, salt, and pepper to the saucepan. Cook for 10 minutes, stirring frequently, until sauce thickens and coats the back of a spoon.
6. Step 6: Add remaining 1/2 cup chicken stock to sauce, then stir in chicken cubes. Simmer covered for 15 minutes until chicken is tender.
7. Step 7: Warm tortillas in a dry skillet for 10 seconds per side. Spread a thin layer of mole sauce in a 9x13-inch baking dish, place a tortilla on bottom, top with 2 tbsp chicken sauce and 1 tbsp cheese, roll tightly, and place seam-side down in dish. Repeat with remaining tortillas.
8. Step 8: Pour remaining sauce over enchiladas, sprinkle with 1/2 cup cheese, and bake for 20 minutes until cheese is melted and bubbly. Rest 5 minutes before serving, garnished with chopped cilantro.