Mole enchiladas are a flavorful and festive dish deeply rooted in Mexican culinary tradition. Featuring soft corn tortillas filled with tender shredded chicken and smothered in a rich, velvety mole sauce, this dish is a favorite during national celebrations like Mexican Independence Day. Mole, known for its complex blend of chilies, spices, and a hint of chocolate, creates a perfect balance of savory, sweet, and spicy.

FULL RECIPE

Ingredients

1.For the Mole Sauce:

• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 dried pasilla chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 2 tablespoons sesame seeds
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground coriander
• ½ teaspoon ground cumin
• 2 tablespoons smooth peanut butter
• 1 small ripe plantain or banana, sliced
• 2 tablespoons raisins
• 2 tablespoons unsweetened cocoa powder
• 1 ounce Mexican chocolate (or dark chocolate)
• 2 cups chicken broth
• Salt to taste

2.For the Enchiladas:

• 12 corn tortillas
• 2 cups cooked, shredded chicken
• ½ cup crumbled queso fresco or shredded Monterey Jack cheese
• ¼ cup chopped fresh cilantro (optional)
• Vegetable oil for softening tortillas

Directions

1. Make the Mole Sauce:
   In a dry skillet over medium heat, toast the chilies for about 1–2 minutes until aromatic. Transfer to a bowl and cover with hot water to soften for 15 minutes.
2. In the same skillet, heat oil and sauté the onions and garlic until soft. Add sesame seeds, cinnamon, cloves, coriander, cumin, peanut butter, plantain, raisins, and cocoa powder. Cook for 3–4 minutes.
3. Drain the softened chilies and add them to the skillet mixture. Transfer everything to a blender along with chicken broth and chocolate. Blend until smooth.
4. Return the mixture to the skillet and simmer for 15–20 minutes until thickened. Season with salt to taste.
5. Prepare the Tortillas:
   Lightly fry each tortilla in a bit of oil for a few seconds per side to soften, then drain on paper towels.
6. Assemble the Enchiladas:
   Preheat the oven to 350°F (175°C). Fill each tortilla with shredded chicken and a sprinkle of cheese. Roll tightly and place seam-side down in a baking dish.
7. Add the Mole:
   Pour the mole sauce generously over the enchiladas, making sure they’re fully covered.
8. Bake and Serve:
   Bake for 15–20 minutes until heated through. Garnish with extra cheese, cilantro, or sesame seeds if desired. Serve hot.

Nutrition Facts 

• Calories: 280
• Total Fat: 15g
• Saturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 340mg
• Total Carbohydrates: 22g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 14g
• Calcium: 80mg
• Iron: 1.5mg

Historical Background of Mole Enchiladas

Mole enchiladas are a fusion of two iconic elements in Mexican cuisine: mole sauce and enchiladas. Mole, with its complex blend of chilies, spices, nuts, seeds, and chocolate, is a traditional sauce dating back to pre-Hispanic times. Originally developed in the Puebla and Oaxaca regions, mole has evolved into many regional variations, each reflecting local ingredients and culinary influences. Enchiladas, on the other hand, are tortillas rolled around a filling and covered in sauce. When mole is used as the sauce, the result is a rich, flavorful dish that’s often reserved for special occasions like weddings, festivals, and especially Mexican Independence Day celebrations.

The Role of Chocolate in Mole Sauce

One of the most distinctive aspects of mole is its use of chocolate, which gives the sauce depth, bitterness, and a subtle sweetness. Unlike dessert chocolate, the kind used in mole is typically dark, slightly bitter, and unsweetened or lightly sweetened. Chocolate is not meant to dominate the sauce but to complement the earthy flavors of chilies and spices. It helps round out the flavor profile, balancing acidity and heat. This nuanced use of chocolate is a hallmark of mole and highlights the sophistication of Mexican cooking techniques.

Nutritional Benefits and Considerations

Mole enchiladas can be both indulgent and nutritious depending on the ingredients used. The sauce often contains antioxidant-rich chilies, heart-healthy seeds and nuts like sesame or peanuts, and plant-based sources of iron and magnesium. By using lean proteins such as chicken or plant-based alternatives, and baking instead of frying the enchiladas, the dish can be made lighter. However, mole can be calorie-dense due to oil and chocolate, so portion control is important. Still, when enjoyed in moderation, mole enchiladas provide a satisfying mix of protein, fiber, and essential nutrients.

Popular Variations

There are countless variations of mole enchiladas, depending on the region and personal taste. In Oaxaca, mole negro enchiladas are common, featuring a darker sauce with a smokier, more intense flavor. Mole poblano enchiladas are slightly sweeter and more widely known. Vegetarian versions replace meat with mushrooms, beans, or roasted vegetables. Some modern takes use turkey or seafood. Additionally, different tortillas can be used—corn is traditional, but some recipes use flour tortillas for a softer texture or flavored tortillas for added color and taste.

Tips for Making Mole from Scratch

Making mole from scratch is a labor of love that can take hours due to the number of ingredients and the need to toast, soak, grind, and simmer them. To ensure the best results, always toast spices and chilies lightly to release their aroma without burning them. Soak dried chilies in hot water to soften them before blending. A good blender or food processor is essential to achieve the smooth, velvety texture that defines a great mole. Cooking the blended sauce slowly allows the flavors to meld, deepen, and develop a complexity that store-bought sauces often lack.

Make-Ahead and Freezing Advice

Both the mole sauce and the enchiladas themselves are great candidates for make-ahead preparation. Mole sauce can be cooked in large batches and frozen in airtight containers for up to three months. This allows for quicker assembly on the day you plan to serve. Cooked enchiladas can also be stored in the refrigerator for 3–4 days or frozen in oven-safe containers. To reheat, simply cover with foil and warm in a low oven, or re-steam gently on the stovetop. This flexibility makes mole enchiladas a great option for meal prepping or preparing for a gathering.

Best Side Dishes to Serve With Mole Enchiladas

Mole enchiladas are rich and flavorful, so pairing them with the right side dishes enhances the overall meal. Traditional sides include Mexican red rice (arroz rojo), refried black or pinto beans, and lightly dressed salads with lime juice to cut through the richness. Pickled vegetables (escabeche) offer a tangy contrast, while fresh corn or grilled zucchini provide a light, seasonal touch. A dollop of crema or a sprinkling of queso fresco can add creaminess and balance to the bold flavors of the mole.

Drink Pairings to Complement the Flavors

Because mole enchiladas have such a complex flavor profile, pairing them with the right drink can elevate the experience. Classic non-alcoholic options include horchata, tamarind agua fresca, or a lightly sweetened hibiscus tea (agua de jamaica). For those seeking alcoholic pairings, a smoky mezcal or a bold red wine like Zinfandel or Malbec can stand up to the richness of mole. Even a good dark Mexican beer with malty undertones, like Negra Modelo, can provide a satisfying contrast and cleanse the palate.

Presentation and Garnishing Tips

When serving mole enchiladas, presentation adds to the festive atmosphere. Arrange the enchiladas neatly on a platter and pour the mole sauce generously but evenly over them. Garnish with a sprinkling of toasted sesame seeds, chopped fresh cilantro, or thin slices of red onion. A crumble of queso fresco or a drizzle of Mexican crema adds color and richness. Serving them with lime wedges on the side offers a fresh, acidic counterpoint that brightens the dish and allows guests to customize each bite.

How to Make It a Holiday Centerpiece

Mole enchiladas are perfect for making any meal feel like a celebration, especially during Mexican Independence Day. To create a festive ambiance, serve the enchiladas alongside other traditional dishes like pozole, tamales, or chiles en nogada. Decorate the table with bright colors reflecting the Mexican flag—green, white, and red—and offer a variety of toppings and sides buffet-style. This setup allows guests to assemble their plates to taste and contributes to a warm, inclusive dining experience that honors the spirit of the holiday.

Conclusion

Mole enchiladas are more than just a meal they are a celebration of Mexican culture, flavor, and tradition. With their bold, complex sauce and customizable fillings, they cater to both classic tastes and modern preferences. Whether you make mole from scratch or use a prepared version, the result is always festive and satisfying. Perfect for holidays or special dinners, mole enchiladas bring warmth and depth to the table, reminding us that food is one of the most powerful ways to connect with history, family, and community.