Stewed Chicken Enchiladas with Red Mole Sauce and Quesillo
Oaxacan-style chicken enchiladas layered with tender stewed chicken and topped generously with vibrant red mole sauce and creamy quesillo cheese. This mexican ready in about 60 minutes blends chicken thighs, boneless and skinless, water, whole garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 lb chicken thighs, boneless and skinless
- 4 cups water
- 3 whole garlic cloves
- 1 whole bay leaf
- 1 tsp salt
- 8 small corn tortillas
- 2 cups red mole sauce
- 1 cup shredded quesillo (Oaxacan string cheese)
- 2 tbsp vegetable oil
- 1/4 cup chopped fresh onion
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: In a medium pot, place 1 lb boneless skinless chicken thighs with 4 cups water, 3 whole garlic cloves, 1 whole bay leaf, and 1 tsp salt. Bring to a boil, then reduce to a simmer and cook gently for 25 minutes until the chicken is tender.
- Step 2: Remove the chicken from the broth and shred it finely with two forks. Reserve the broth for another use or discard.
- Step 3: Warm 8 small corn tortillas on a dry skillet until pliable, about 30 seconds per side.
- Step 4: Dip each tortilla briefly into 2 cups warm red mole sauce to coat, then fill with shredded chicken and roll tightly. Place the enchiladas seam side down in a baking dish.
- Step 5: Pour any remaining mole sauce over the enchiladas and sprinkle 1 cup shredded quesillo cheese evenly on top.
- Step 6: Preheat oven to 375°F, bake the enchiladas for 15 minutes until the cheese melts and bubbles.
- Step 7: Remove from oven and garnish with 1/4 cup chopped fresh onion and 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stewed Chicken Enchiladas with Red Mole Sauce and Quesillo take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stewed Chicken Enchiladas with Red Mole Sauce and Quesillo?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stewed Chicken Enchiladas with Red Mole Sauce and Quesillo?
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 Stewed Chicken Enchiladas with Red Mole Sauce and Quesillo for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stewed Chicken Enchiladas with Red Mole Sauce and Quesillo?
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.
