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!
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.
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!
- BBQ Chicken Pizza
- Creamy Chicken Enchilada Soup
- Ramen Noodle Bowl with Chicken
- Chicken Quesadillas with Corn Tortillas
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.
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.
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. Add the shredded chicken and mix with the mole. Add a tablespoon or 2 of the mole if needed to coat all of the chicken pieces.
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.
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
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
Ingredients
Mole Ingredients
- 1 Small Onion (1 cup diced)
- 3 cloves Garlic, chopped
- 1 teaspoon Olive Oil
- 1 tablespoon Adobo sauce (from Chipotle Peppers in Adobo)
- 1 cup chicken broth
- 14-15 oz Tomato Sauce
- 4 oz green chilis
- 3 tablespoon smooth peanut butter
- 2 teaspoon chili powder
- 2 teaspoon Cumin
- ½ teaspoon Cinnamon
- ½ teaspoon Dried Oregano
- ½ teaspoon Salt
- 3 tablespoon 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
- ½-1 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
-
Peel and dice the onion. Peel and chop the garlic. Shave or fine chop the chocolate. Slice the tortillas. (Everything will get blended later)
-
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.
-
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.
-
Add the other sauce ingredients and cook, stirring just until the chocolate melts and everything is combined.
-
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.
-
To the same pan with a bit of mole still left behind, add the shredded chicken and mix with the mole. Add a tablespoon or 2 of the mole if needed to coat all of the chicken pieces.
Bake your Enchiladas:
-
Preheat the oven to 400 F degrees.
-
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!
Leave a Reply