Chicken Mole Enchiladas

5 from 1 vote

This post may contain affiliate links. Read my disclosure policy.

Chicken Mole Enchiladas are an amazing Mexican dinner idea! A perfect recipe to use with leftover and rotisserie chicken mixed with cheeses and mole sauce.
A white plate on a counter with three Chicken Mole Enchiladas and fresh toppings on and around them.

These Chicken Mole Enchiladas feature the unique and flavorful Mexican sauce with cheese and chicken rolled in corn tortillas. A great way to use either homemade or store bought mole sauce!

A white plate on a counter with three Chicken Mole Enchiladas and fresh toppings on and around them.

Why You Will Love This Recipe

Chicken Mole Enchiladas are a delightful Mexican dish featuring shredded chicken wrapped in tortillas, covered in rich and flavorful mole sauce, and typically baked until bubbly.

Enchiladas are a great Mexican dinner recipe and something that I love to make for friends or a casual dinner party.

If you love enchiladas, also check out our Creamy Chicken Enchiladas or our Southwest Ground Turkey Enchiladas.

A closer view of Chicken Mole Enchiladas in a white dish with radishes, sour cream, onions, and cilantro.


Full quantities and recipe details can be found in the recipe card below.

Let’s talk about the ingredients you need to make these mole enchiladas.

Mole Sauce – see the section below for more information about this sauce. You can use either homemade or store bought.

Corn Tortillas

Chicken – I like to use either leftover chicken or rotisserie chicken for ease. Anything neutral or Mexican in flavor is great.

Monterey Jack Cheese – a great versatile white cheese. Pepperjack is also great!

Cotija Cheese – a crumbly Mexican cheese. You can skip it if desired, or even use feta.

Yellow Onion

Vegetable Oil

Toppings as desired such as:

  • Radishes
  • Fresh Cilantro
  • Avocado
  • Lime Wedges
  • Salsa
  • Guacamole

About Mole Sauce

Mole (pronounced mo-lay) is a traditional Mexican sauce that is known for its complex flavors, combining ingredients like chili peppers, chocolate, spices, and sometimes nuts.

The mole sauce adds a unique and rich flavor profile to the dish. The exact flavor profile will vary with the exact recipe you use, but the end flavor is just something incredibly unique and delicious.

There are a LOT of different ways you can make mole. The most common one you will see, especially in stores, tends to be a darker brown.

For this recipe, you can use any mole recipe that you like or even store bought mole.

Currently I am working on finding and developing a mole sauce that I can share on this site, but we are not there yet! For these enchiladas I used a recipe I found online. I once asked my Mexican born grandmother-in-law for a mole recipe and she said she just uses the store brand because it was pretty good and zero work. So do what works for you!

Mole in the store is found typically in small boxes in the Mexican or Hispanic section. Dona Maria, in a yellow box, is the most common brand I see.

Looking down on three Chicken Mole Enchiladas on a white round plate with radishes, cilantro, avocado, and sour cream on them.

Instruction Overview

First have your sauce ready to go, and your chicken cooked.

Preheat your oven to 350F.

In a large skillet over medium heat, cook the sliced onions in a little vegetable oil until they are soft with a little firmness but not brown. About 10 minutes.

A skillet full of sauteed onions.
The onions after being sauteed. Soft but with a little firmness still and not brown.

Mix the cooked chicken with a little sauce.

Briefly warm up the tortillas in a microwave to make them easier to roll.

To assemble the enchiladas, first place a Tablespoon or so of the onion on the corn tortilla about 1/3 of the way up from the bottom.

Then add about 2 Tablespoons of the chicken mixture, 2 Tablespoons shredded cheese, and a 1/2 Tablespoon of cotija on top of the onions.

A flat corn tortilla with the onions, chicken, and cheese before being rolled up.

Roll up the enchilada and place in the baking dish, seam side down.

Repeat the rolling process for each enchilada.

After all of the enchiladas are rolled, top off with the sauce as desired, remaining onions if desired, and some cheese.

Bake at 350 for approximately 20 minutes until cheese is melted.

Serve the Chicken Mole Enchiladas with your favorite sides such as Hatch Green Chile Mexican Rice, Mexican Bacon Instant Pot Pinto Beans, or a simple side salad for a delicious and satisfying meal.

Looking down on a white rectangular dish full of Chicken Mole Enchiladas with toppings.

Kim’s Tips

Adding a little sauce on the inside of the enchilada helps keep them from being dry. In this recipe, we do this by mixing the chicken with a little mole sauce.

The cheese on top like classic enchiladas is not always done for mole. So this is a personal preference if you want to do it or not!

Are your tortillas cracking after rolled? There are two things you can do to help this. First, use fresh tortillas. Also, as you are rolling, you can add sauce every 2 or 3 to get some moisture on them. I also find them easier to roll when they are warmed up!

Modifications and Substitutions

Make this a chicken mole recipe with premade mole sauce by using a store bought sauce!

I love the addition of the onions inside but you can easily skip these if preferred and just use the chicken with cheese.


What is chicken mole sauce made of?

Each mole sauce is different! A mole sauce is typically made of a combination of seeds, nuts, dried fruit, chiles, spices, and chocolate.

Is mole the same as enchilada sauce?

No. Mole sauce and enchilada sauce are very different things. We are using mole sauce in place of a more typical enchilada sauce for this recipe.

Is chocolate always in mole sauce?

Not always, but chocolate is common in mole sauce, especially the brown versions.

What should mole taste like?

Mole sauce flavor will vary based on what is used but overall it is an earthy, complex, spiced flavor. It can be spicy or very mild.

Is mole sauce sweet

Not usually. Even with the chocolate and sugars.

Three Chicken Mole Enchiladas on a white plate with radishes, sour cream, and fresh cilantro.
Pin of Chicken Mole Enchiladas in a baking dish with title at top.

More Enchilada Recipes

Enchilada Recipes

A white plate on a counter with three Chicken Mole Enchiladas and fresh toppings on and around them.

Chicken Mole Enchiladas

Chicken Mole Enchiladas are an amazing Mexican dinner idea! A perfect recipe to use with leftover and rotisserie chicken mixed with cheeses and mole sauce.
5 from 1 vote
Print Pin Rate Save Recipe
Course: Main Course
Cuisine: Mexican
Keyword: Chicken/Turkey
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12 enchiladas
Calories: 238kcal



  • Preheat oven to 350°F.
  • In medium bowl, combine the shredded chicken with approximately 1/3 cup of the mole sauce. (Use more or less as desired or needed). Set aside.
    2 cups shredded chicken, 1 ½ cups mole sauce
  • Heat a large skillet over medium heat. Add the oil.
    1 ½ Tablespoons vegetable oil
  • Trim and cut the onion into slices.
    1 medium yellow onion
  • When the skillet is hot, add the onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft but not brown and still have a little crisp texture to them, approximately 10 minutes. When done cooking, remove from heat and set aside.
  • Line the bottom of your baking dish with a little of the sauce and a splash of water to thin it out a little (just enough to coat the dish) – about 1/3 cup.
  • Heat 6 tortillas at a time in a microwave for about 30 seconds. This will make them easier to roll.
    12 corn tortillas
  • Scoop about 1 Tablespoon of the onions onto the tortilla, about a third of the way down a tortilla, across the tortilla in a line.
  • Add approximately 2 Tablespoons of the chicken mixture, 2 Tablespoons of the shredded cheese, and 1/2 Tablespoon of cotija on top of the onions.
    2 cups shredded monterey jack cheese, 1 cup cotija cheese
  • Roll the tortilla up and place in the baking dish, seam side down.
  • Repeat with the remaining tortillas and mixture.
  • Pour the rest of the mole sauce over the rolled enchiladas.
  • Sprinkle the remaining pepperjack and cotija cheese across the enchiladas as well as the remaining onions.
  • Bake until the sauce around the edges of the dish is bubbling and the cheese is melted and turning light brown. Approximately 20-25 minutes.
  • Top with your desired toppings and serve immediately.
    toppings as desired


This recipe will give you approximately 12 enchiladas. If you want to make a larger batch, increase quantities as desired.
Add more or less of any ingredient inside each enchilada however this will change how much you need to get 12 enchiladas.
Easily skip the cotija and/or onions if desired.
Add in your favorite additions like corn, black beans, tomatoes, and more!


Serving: 1enchilada | Calories: 238kcal | Carbohydrates: 18g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 450mg | Potassium: 223mg | Fiber: 2g | Sugar: 4g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 1mg
By on February 6th, 2024

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

More posts by this author.

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Three Olives Branch