Easy Chicken Mole Enchiladas (Enmoladas) with Rotisserie Chicken!

Jump to Recipe

Friends, let me introduce you to my beloved Enmoladas, aka Chicken Mole Enchiladas.  These little babies have stolen my heart and filled my stomach lately.  I mean, where have these been all my life!!??  The Mole sauce is the star here, for sure.  It’s thick and rich with the most incredible deep flavor.  The ingredients are simple, but taste so incredibly complex and just so dang good!  

Oh, and don’t let the unsweetened chocolate and cinnamon fool you, this is one SA-VOR-Y sauce!  They are 100% needed in this sauce to give it that deep flavor.  The tomatoes, green chilis, garlic, chipotle in adobo sauce, and cumin balance it so harmoniously. 

If the easy and irresistible Mole sauce wasn’t enough, the rest of the recipe is crazy easy too!  It uses a Rotisserie chicken, so all you need to do is shred it up.  And speaking of EASY!  Did I mention that this sauce can be made nearly entirely out of your pantry!!  If that makes you happy, be sure to get my cheat sheet for Pantry Must-Haves for Quick & Easy Dinners!

Fork with bite of Chicken Mole Enchiladas, on a plate with cheese and cilantro on top.  They are easy to make and delicious!  The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

USING ROTISSERIE CHICKEN

Rotisserie chickens can be found near the deli of your local grocery store.  Your store may have a couple different flavor profiles, but try to stick with a standard garlic and herb option.   You will want to use the chicken within 5 days of buying it.  You can also remove the meat and freeze it for up to 4-5 months in the freezer.

If you are eating the chicken as is, you can remove the legs, the thighs, and the wings.  Then cut off the breasts.  If you are cutting it up or shredding it for another recipe, you probably want to discard the skin.

Rotisserie Chicken with chicken removed and on a plate for Chicken Mole Enchiladas, or Enmoladas.  It's easy to make and delicious!

DON’T discard the carcass, make a stock!!!  Add it to a large pot and cover with water.  Add salt, pepper, cut onions, carrots, and celery.  Bring to a boil, then cover and simmer for 1-2 hours.  Strain the stock and portion it out for various recipes.  It will keep for 5 days in the fridge or freeze it flat in freezer bags or containers for up to 5 months.

Use Rotisserie Chicken in these recipes for quick and easy dinners!

Chicken Mole Enchiladas, on a plate with cheese and cilantro on top. They are easy to make and delicious! The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You need a large skillet/frying pan for making the mole. I use my favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

You will also need a blender for pureeing the Mole sauce.

Finally, a casserole dish for baking the enchiladas to warm them through.

PREP-AHEAD FOR YOUR MOLE ENCHILADAS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

For the Prep steps, you can chop and dice and measure and then stop.  Or move on to cooking the Mole.  You can do all of this ahead and store in the fridge and then on the night you want to serve, assemble the enchiladas and bake for 10 minutes.

As I said from the start, this Mole recipe is EASY.  But, to give it that complex rich flavor, it does have a bunch of ingredients.  So, I would get everything out and ready.  It starts with cooking the onion and garlic, then adding in the rest of the sauce ingredients.

Diced onion and garlic in pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Pouring broth into pan with all other ingredients in pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Shaved chocolate for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Sliced tortillas added to mole in pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

While onion is cooking, prepare the chicken. Cut off or pull the white meat off the chicken bones, discarding the skin. (see notes for how to use the bones!) Shred the chicken with fingers or forks.

Shredded chicken on plate for Chicken Mole Enchiladas.

Transfer the sauce to a blender and puree until smooth. Then return the sauce to the pan and simmer on low for 10 minutes.

Pureed mole sauce being poured from blender to pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Transfer the sauce to a bowl, leaving a very small amount still coating the pan for the chicken.  Add the shredded chicken and mix with the mole. Add a tbsp or 2 of the mole if needed to coat all of the chicken pieces.

Shredded chicken in pan mixed with a little mole sauce for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

ASSEMBLE & BAKE YOUR MOLE ENCHILADAS

Assemble your enchiladas by placing a small amount of the chicken and then topping with shredded cheddar. Roll and place in a casserole dish. Repeat for all of the tortillas and chicken. Then pour the mole over top. You will likely have some mole left over, so save that for another meal or freeze.

Chicken Mole Enchiladas being assembled on counter. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously! Chicken Mole Enchiladas being assembled on counter. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Chicken Mole Enchiladas assembled in dish with spoon scooping mole sauce on top.  The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Sprinkle more shredded cheddar over top. Bake in the oven for 8-10 minutes until melty.  Serve with your favorite garnishes, such as cilantro and sour cream.

ENJOY!  😍 Carrie

Chicken Mole Enchiladas, on a plate with cheese and cilantro on top. They are easy to make and delicious! The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Easy Chicken Mole Enchiladas (Enmoladas!) with Rotisserie Chicken

Chicken Mole Enchiladas, or Enmoladas, are amazing! The Mole sauce is thick and rich with a deep delicious flavor. It easy because (1) the mole cooks in a pan and purees in the blender (2) it uses rotisserie chicken, so you only need to shred it! The mole has tomato sauce, green chilis, garlic, adobo sauce, and spices that balance so harmoniously with unsweetened chocolate and cinnamon for the amazing Mole flavor. #familydinners #enchiladas #chickendinners #easychickenrecipes

Course Main Course
Cuisine Mexican
Keyword chicken, enchiladas, mole
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 455 kcal
Author Carrie Tyler

Ingredients

Mole Ingredients

  • 1 Small Onion (1 cup diced)
  • 3 cloves Garlic, chopped
  • 1 tsp Olive Oil
  • 1 Tbsp Adobo sauce (from Chipotle Peppers in Adobo)
  • 1 cup chicken broth
  • 14-15 oz Tomato Sauce
  • 4 oz green chilis
  • 3 Tbsp smooth peanut butter
  • 2 tsp chili powder
  • 2 tsp Cumin
  • 1/2 tsp Cinnamon
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Salt
  • 3 Tbsp Unsweetened chocolate, chopped
  • 2 6" Corn Tortillas cut into strips/small pieces

Other Ingredients

  • 1 Rotisserie Chicken (or 2 cups shredded chicken breasts)
  • 12 6" Corn Tortillas (total of 14 needed including the 2 for the sauce)
  • 16-20 oz Shredded Cheddar Cheese

OPTIONAL

  • 1/2-1 Chipotle Pepper in Adobo Sauce for HOT Mole
  • 1 Small bunch Cilantro for garnish
  • 1 cup Sour Cream for garnish

Instructions

Prep Steps: Make the Mole and Shred the chicken

  1. Peel and dice the onion. Peel and chop the garlic. Shave or fine chop the chocolate. Slice the tortillas. (Everything will get blended later)

  2. To a preheated hot pan, add the olive oil, onions, and garlic. Turn the heat to medium and cook, stirring frequently to ensure they do not burn. Cook for 5 minutes until translucent.

    Diced onion and garlic in pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!
  3. While onion is cooking, prepare the chicken. Cut off or pull the white meat off the chicken bones, discarding the skin. (see notes for how to use the bones!) Shred the chicken with fingers or forks.

    Shredded chicken on plate for Chicken Mole Enchiladas.
  4. Add the other sauce ingredients and cook, stirring just until the chocolate melts and everything is combined.

    Sliced tortillas added to mole in pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!
  5. Transfer the sauce to a blender and puree until smooth. Then return the sauce to the pan and simmer on low for 10 minutes. Transfer the sauce to a bowl, leaving a very small amount still coating the pan for the chicken.

    Pureed mole sauce being poured from blender to pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!
  6. To the same pan with a bit of mole still left behind, add the shredded chicken and mix with the mole. Add a tbsp or 2 of the mole if needed to coat all of the chicken pieces.

    Shredded chicken in pan mixed with a little mole sauce for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Bake your Enchiladas:

  1. Preheat the oven to 400 F degrees.

  2. Assemble your enchiladas by placing a small amount of the chicken and then topping with shredded cheddar. Roll and place in a casserole dish. Repeat for all of the tortillas and chicken. Then pour the mole over top. (note: you will likely have some mole left over, so save that for another meal or freeze.). Sprinkle more shredded cheddar over top. Bake in the oven for 8-10 minutes until melty. Enjoy!

    Chicken Mole Enchiladas assembled in dish with spoon scooping mole sauce on top. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Leave a Reply

Your email address will not be published. Required fields are marked *






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