Corn tortillas lightly fried, dipped in mole sauce, filled with shredded chicken, rolled, and smothered in more mole, topped with sesame seeds, onion, and crema. The mole — that complex chile-and-chocolate sauce — is the star, and these enchiladas are a vehicle for showcasing it. Distinct from enchiladas rojas or verdes, these use the labor-intensive mole as both filling sauce and topping.
Enchiladas de mole are a classic of central-Mexican cooking, particularly associated with Puebla and Oaxaca (the great mole-producing states). The dish combines two iconic Mexican preparations: enchiladas (rolled, sauce-covered tortillas) and mole (the complex chile-and-spice sauce). The history of mole predates the enchilada format — mole itself has pre-Hispanic roots — but the two were combined during the colonial period. Enchiladas de mole are now a festive and restaurant dish, often served at celebrations and in traditional Mexican restaurants. They showcase a specific mole (most commonly mole poblano or mole negro).
A plate of enchiladas de mole presents 2-3 rolled tortillas smothered in a deep, dark mole sauce, topped with sesame seeds, crumbled cheese, sliced onion, and a drizzle of crema. The first bite is all about the mole — rich, complex, bittersweet, with the chile heat and the chocolate depth. The tortilla has softened in the sauce; the chicken inside is savory and tender. Eaten with a fork, often with a side of refried beans.
Enchiladas de mole's character is the mole sauce itself. Mole (most commonly mole poblano) is a complex blend of dried chiles (ancho, mulato, pasilla — providing capsaicin warmth and deep color), nuts and seeds (almonds, peanuts, sesame — providing body and fat), spices (cinnamon, cloves, peppercorns — aromatics), bread or tortilla (thickener), and a small amount of chocolate (which contributes the bittersweet finish). The tortillas are lightly fried (which gelatinizes the surface starches, helping them hold together) and dipped in warm mole, then filled with chicken and rolled. Smothering with more mole on top ensures every bite is mole-rich.
Variations
Mole poblano, mole negro, or mole coloradito can be used; the filling is usually chicken but cheese is also common.
On the Palate
Where Enchiladas de Mole sits in the Mexican flavor cloud
Ingredients
Serves 4
How it's made
6 steps · 45 min active + 15 min waiting
- 110 min
Warm prepared mole sauce in a pan; thin with a little chicken broth if needed.
- 210 min
Lightly fry corn tortillas in oil for 5 seconds per side to soften; drain.
Watch outFry each tortilla just five seconds a side to soften — this seals the surface so it holds together dipped in mole; skip it and it tears when you roll it.
- 35 min
Dip each tortilla briefly in the warm mole to coat.
Watch outDip each tortilla briefly in warm mole to coat before filling — this is what soaks the flavor in; cold mole won't cling evenly.
- 410 min
Fill each with shredded cooked chicken; roll up; place seam-down in a serving dish.
- 55 min
Spoon more mole sauce generously over the rolled enchiladas.
- 61 min
Top with sesame seeds, crumbled queso fresco, sliced onion, and a drizzle of crema; serve immediately.
