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!

Shredded Beef Ragu Recipe

Jump to Recipe

Shredded Beef Ragu Recipe with Pappardelle with a fork on plate with basil and parmesan on the table. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

This is my easy, made-for-busy-moms Shredded Beef Ragu Recipe!  It has a thick meaty texture and a super rich delicious flavor.  It’s made with beef chuck, so it’s affordable and easy to work with.  It’s made without wine, but instead gets that acidic backdrop from Balsamic Vinegar.  And it’s easy for busy moms because it’s made in a slow cooker!  Just toss all ingredients in, set for 6-8 hours, shred the beef, and that’s it!

Shredded Beef Ragu Recipe with Pappardelle on plate with parsley, basil, parmesan, and bread on the table. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

EASY DINNER TO FREEZE FOR LATER!

This recipe makes a ton of sauce that freezes and then cooks up again deliciously!  That means it’s perfect for getting multiple meals out of.  Simply cool and then freeze the portion you want to save.  It will keep in your freezer for up to 4-6 months.  Click here to get more freezer dinners: Five 5-Ingredient Freezable Dinners – with Grocery List!

Here are some other recipes that are great for freezing:

Shredded Beef Ragu Recipe with Pappardelle with a fork on plate with parsley, basil, parmesan, and bread on the table. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

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

I made this recipe in a slow cooker. However, you could also make it in the oven in a dutch oven or any or any good quality enameled cast iron 5-6 quart dutch oven or small roasting pan with a lid. For the oven, you will want to cook it for 2-3 hours at 400 F degrees until the meat is fall apart tender.

PREP-AHEAD STEPS FOR YOUR BEEF RAGU RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you can prepare in the day(s) ahead. (Full recipe is below)

The prep for this recipe is to dice the onions and carrots, as well as to mince the garlic.  The rest of the ingredients are simply measured out and then added to the slow cooker insert.

Can I substitute red wine for the Balsamic Vinegar?

Yes, you can add red wine to this recipe and then will want to eliminate the balsamic so the ragu is not too acidic.  If you want to add wine, you can reduce the 2 cups of broth to 1.5 cups and then replace the reduced amount of 1/2 cup with wine.  Or add 1 cup of broth and 1 cup of wine for even more wine flavor.  I would use a good dry red wine that you enjoy drinking.

Are there any other cuts of beef that can be used?

The beauty of this dish is that you can use a less expensive tough cut of meat used for stew and it gets really tender and delicious.  If you want to make this even more decadent, you could use boneless short ribs in this instead.  Just cut them into cubes so they cook evenly and get as tender as possible.  

COOK YOUR BEEF RAGU RECIPE 

This is the easiest part!  Just put all of the ingredients into the slow cooker, mix to combine, and then set the slow cooker to 6 or 8 hours, depending on your schedule.

Raw beef cubes in pot for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

Raw beef cubes, diced onion, and diced carrots in pot for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

Pouring pureed tomatoes over raw beef, diced onion, carrots, and other ingredients in pot for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

2 bay leaves on top of ingredients in pot for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

When the beef is done cooking and is fall apart tender, scoop all of the cubes out of the sauce and shred them. Leave your Slow Cooker on the warm setting. Once shredded, add it back to the sauce in the slow cooker.

2 forks shredding cooked beef for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

2 forks shredding cooked beef for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

Adding cooked shredded beef to sauce in pot for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.Cook your pappardelle pasta in a large pot of water with a large pinch of salt. Follow package instructions. Cook to al dente and then strain the pasta.

While the pasta is cooking, you can give the fresh parsley a rough chop and either tear the basil into pieces or roll the leaves and slice across to chiffonade it.

Mix the pasta and some of the sauce. Serve and garnish with the basil, parsley, and parmesan. 

ENJOY!  😍 Carrie

Shredded Beef Ragu Recipe with Pappardelle with a fork on plate with parsley, basil, parmesan, and bread on the table. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.
Shredded Beef Ragu Recipe with Pappardelle with a fork on plate with parsley, basil, parmesan, and bread on the table. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.
5 from 1 vote
Print

Slow Cooker Shredded Beef Ragu Recipe

This is my easy, made-for-busy-moms Shredded Beef Ragu Recipe!  It has a thick meaty texture and a super rich delicious flavor.  It's made with beef chuck, so it's affordable and easy to work with.  It's also a beef ragu without wine, but instead gets that acidic backdrop from Balsamic Vinegar.  And it's easy for busy moms because it's made in a slow cooker!  Just toss all ingredients in, set for 6-8 hours, shred the beef, and that's it! #beefragu #meatsauce #ragurecipe #easyfamilydinners #dinnerideas #slowcooker #crockpot

Course Main Course
Cuisine Italian
Keyword Beef, beef sauce, pasta, pasta sauce, ragu, slow cooker
Prep Time 10 minutes
Cook Time 6 hours
Servings 10 servings
Calories 876 kcal
Author Carrie Tyler

Ingredients

Ragu Ingredients

  • 2 1/2-3 lbs Beef chuck roast, cubed
  • 1 Medium onion, diced finely
  • 1 cup Carrots, diced finely
  • 6 cloves Garlic, minced
  • 2 cup Beef broth
  • 3 Tbsp Tomato paste
  • 2 Tbsp Balsamic Vinegar
  • 28 oz Crushed Tomatoes
  • 2 Bay leaves
  • 1 tsp Dried Thyme
  • 1 tsp Sugar
  • 2 tsp Salt or to taste
  • 2 tsp Ground Black Pepper

Pasta and Toppings (serves 10, so reduce by half if you will freeze half of the ragu)

  • 40 oz Uncooked Pappardelle pasta (4oz dried per serving)
  • 1 small bunch Fresh Basil leaves
  • 6 oz Grated or Shredded Parmesan cheese
  • 1 small bunch Fresh Italian Parsley (optional)

Instructions

Prep Ahead Steps

  1. Finely dice the carrots and onions. Mince the garlic cloves.

Make the Ragu

  1. Put all ingredients into the slow cooker pot, starting with the beef chuck cubes, then adding all of the other ingredients. Mix to combine. Store in the fridge overnight to cook in the morning or move on to the next step.

    Pouring pureed tomatoes over raw beef, diced onion, carrots, and other ingredients in pot for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

Cook your Beef Ragu and Pasta

  1. In the morning, set your slow cooker to 6 or 8 hours, depending on your schedule.

  2. When the beef is fall apart tender, scoop all of the cubes out of the sauce and shred them. Leave your Slow Cooker on the warm setting. Once shredded, add it back to the sauce in the slow cooker.

    Adding cooked shredded beef to sauce in pot for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.
  3. Cook your pappardelle pasta in a large pot of water with a large pinch of salt. Follow package instructions. Cook to al dente and then strain the pasta.

  4. While the pasta is cooking, you can give the fresh parsley a rough chop and either tear the basil into pieces or roll the leaves and slice across to chiffonade it.

  5. Mix the pasta and some of the sauce. Serve and garnish with the basil, parsley, and parmesan. Enjoy!

    Shredded Beef Ragu Recipe with Pappardelle with a fork on plate with parsley, basil, parmesan, and bread on the table. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

Recipe Notes

You could also make this recipe in the oven by braising the beef with the same exact ingredients in a dutch oven in the oven for 3-4 hours until the beef is pull apart tender.