The deep mole flavor envelops the entire tortilla comfortably, turning the shredded chicken into a dish that feels open, cozy, and full of culture. Soft corn tortillas are filled with tender chicken, covered in warm mole sauce, and finished with toppings like crema, onions, sesame seeds, or queso fresco.
Each bite gives you a mix of spicy, mild sweetness, and rich sauce that is dipped into the tortillas without overwhelming the filling. Perfect for family dinners, weekend cookouts, or using leftover chicken in a more fun way. It’s served hot, and the table immediately gets excited from the first shared plate.
Why This Recipe Works
This recipe works because it uses simple shortcuts while still giving you great flavor. The hot cooked chicken keeps the filling soft and light, while the prepared mole sauce delivers a rich blend of sweet, savory, earthy, and slightly spicy flavors. The warm corn tortillas hold everything together and soak up the sauce nicely.
It is also easy to serve for a family dinner or small gatherings. You can make the chicken ahead, reheat the sauce when needed, and roll up the tortillas just before serving. Toppings add freshness, creaminess, and texture, so the dish tastes balanced instead of heavy.
Ingredients
Baked Chicken: Minced chicken makes the filling light, fluffy and satisfying. Rotisserie chicken is a quick option.
Next: Use chopped turkey or cooked ground beef if you like.
Corn Tortillas: Corn tortillas give enmoladas their classic flavor and soft texture.
Substitute: Use flour tortillas if you prefer a softer, less traditional version.
Mole Sauce: Mole sauce is the main flavor of the dish. Rich, slightly sweet, nutty, and full of warm spices.
Substitute: Use store-bought mole paste mixed with chicken broth, or use ready-made mole sauce.
Chicken Broth: The chicken broth helps to dilute the mole sauce and give it more flavor.
Ingredients: Use vegetable broth or water if needed.
Queso Fresco: Queso fresco adds a salty, creamy topping that balances the richness
mole sauce.
Instead: Use cotija, feta, Monterey Jack, or a combination of shredded Mexican cheeses.
Tips
- Warm the tortillas before filling so they don’t crack.
- Reduce mole sauce with broth until smooth and easy to scoop with spoons.
- Use a rotisserie chicken to save time.
- Do not overfill the tortillas, or they may be difficult to roll.
- Serve immediately so the tortillas stay soft and warm.
How to Serve
Chicken enmoladas are best served warm with extra mole sauce on top. They can be made as a main dish for lunch or dinner and pair well with light sides, fresh toppings, and a little cream or cheese.
- Serve with Mexican rice and refried beans for a full, filling meal.
- Top with sour cream, queso fresco, and sliced onions for extra flavor and texture.
- Add a fresh side salad or avocado slices to balance out the rich mole sauce.
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Place the shredded chicken in a bowl.
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Season the chicken with salt, black pepper, and garlic powder. Mix well.
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Place the mole sauce in a pan over medium heat.
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Add ½ cup chicken broth. Add more broth if the sauce is too thick. The sauce should be smooth and pourable.
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Heat the mole sauce for 5 to 7 minutes, stirring frequently.
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Heat vegetable oil in a pan over medium heat.
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Heat each tortilla in the skillet for about 10 to 15 seconds on each side. This helps keep the tortillas from breaking.
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Dip one warm tortilla in the mole sauce until lightly coated.
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Place the shredded chicken in the center of the tortilla.
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Roll the tortilla tightly and place it seam side down on a serving plate or baking dish.
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Repeat with remaining tortillas and chicken.
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Spoon more of the mole sauce over the rolled tortillas.
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Top with queso fresco, onion, sour cream or crema, cilantro, and sesame seeds if using.
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Serve warm with rice, beans, salad, or avocado.
Calories: 340kcal Carbohydrates: 37g Protein: 25g Oil: 11g Saturated Fats: 4g Polyunsaturated Fats: 2g Monounsaturated Fats: 3g Trans Fats: 0.1g Cholesterol: 64mg Sodium: 603mg Potassium: 354mg Fiber: 5g Sugar: 2g Vitamin A: 169IU Vitamin C: 1mg Calcium: 163mg Iron: 2mg
• Warm the tortillas before filling them so they don’t crack.
• Reduce mole sauce with broth until smooth and easy to scoop with spoons.
• Use rotisserie chicken to save time.
• Do not overfill the tortillas, or they will be difficult to roll.
• Serve immediately so the tortillas stay soft and warm.