Chicken Mole Enchiladas (Enchiladas de Pollo con Mole) are one of Mexico’s most beloved and iconic dishes—a perfect blend of earthy, spicy, nutty, and subtly sweet flavors. Mole (pronounced MOH-leh) is a traditional Mexican sauce made from a complex mix of chiles, spices, nuts, seeds, and a touch of chocolate. It’s rich, deep, and velvety, coating every enchilada in a luscious, aromatic blanket of flavor.
Each bite delivers a wonderful contrast: the tender shredded chicken, the silky mole sauce, and the toasted sesame seeds on top create a symphony of taste and texture that’s simply unforgettable.
Why I Love This Recipe
I love this recipe because it represents the heart and soul of Mexican cuisine—a cuisine built on time, care, and the layering of flavors. Mole sauce is unlike anything else: smoky, slightly sweet, spicy, and full of depth. Pairing it with soft corn tortillas and juicy chicken transforms it into comfort food at its finest.
I especially love the ritual of toasting the chiles and grinding spices—it fills the kitchen with incredible aroma. And when you finally take that first bite, you realize all the effort was absolutely worth it. This dish tastes like tradition, love, and celebration in one plate.
Why It’s a Must-Try Dish
- It’s authentic Mexican comfort food—rich, flavorful, and satisfying.
- The mole sauce is deeply complex and aromatic, unlike any other sauce.
- It’s perfect for special occasions or festive family dinners.
- You can customize the spice level and sweetness to your preference.
- It’s a great way to experience the true culinary artistry of Mexico.
Recipe Overview
- Preparation Time: 40 minutes
- Cooking Time: 1 hour 10 minutes
- Total Time: 1 hour 50 minutes
- Servings: 6 servings (makes 12 enchiladas)
- Calories: ~580 calories per serving
Cuisine
Mexican
Course
Main Course / Dinner
Ingredients
For the Mole Sauce:
- 4 dried ancho chiles
- 3 dried pasilla chiles
- 2 dried guajillo chiles
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tbsp sesame seeds (plus more for garnish)
- ¼ cup sliced almonds or peanuts
- 1 corn tortilla, torn into pieces
- 1 slice of white bread, torn
- 1 medium tomato, chopped
- 1 tbsp raisins
- 1 tbsp cocoa powder or 1 small square of Mexican chocolate (like Abuelita)
- 1 tsp ground cinnamon
- 1 tsp cumin
- 2 cups chicken broth
- 2 tbsp vegetable oil
- Salt to taste
For the Enchiladas:
- 2 cups cooked, shredded chicken breast or thigh meat
- 12 corn tortillas
- ½ cup vegetable oil (for frying tortillas)
- 1 cup crumbled queso fresco (optional)
- 2 tbsp toasted sesame seeds (for garnish)
- Fresh cilantro leaves (for garnish)
Simple Cooking Directions
- Toast and soften dried chiles, then blend with spices, nuts, seeds, and chocolate to make mole sauce.
- Simmer sauce until thick and rich.
- Fill tortillas with shredded chicken and roll them up.
- Drench with warm mole sauce, sprinkle sesame seeds and cheese on top.
- Serve with rice, beans, or salad.
Step-by-Step Preparation Method
Step 1: Prepare the Chiles
- Remove stems and seeds from ancho, pasilla, and guajillo chiles.
- Toast the chiles lightly in a dry skillet for 30 seconds each side until fragrant.
- Place them in a bowl with hot water and soak for 15 minutes to soften.
Step 2: Blend the Mole Sauce
- Drain the chiles and place them in a blender.
- Add onion, garlic, sesame seeds, almonds, tortilla pieces, bread, tomato, raisins, cocoa powder, cinnamon, cumin, and 1 cup of chicken broth.
- Blend until smooth, adding more broth as needed for a thick sauce consistency.
Step 3: Cook the Mole Sauce
- Heat oil in a saucepan over medium heat.
- Strain the blended sauce through a fine sieve (optional for smooth texture) into the pan.
- Simmer on low heat for 20–25 minutes, stirring occasionally, until thickened.
- Season with salt to taste.
Step 4: Prepare the Tortillas
- In another skillet, heat a little oil over medium heat.
- Lightly fry each corn tortilla for about 10 seconds per side to make them pliable.
- Drain on paper towels.
Step 5: Assemble the Enchiladas
- Dip each tortilla into the warm mole sauce, then fill with shredded chicken.
- Roll up and place seam-side down in a serving dish or baking tray.
- Pour additional mole sauce generously over the top.
Step 6: Garnish and Serve
- Sprinkle toasted sesame seeds and queso fresco on top.
- Garnish with cilantro leaves.
- Serve hot!
How to Serve
Serve your Chicken Mole Enchiladas hot, drizzled with extra mole sauce and topped with toasted sesame seeds. Accompany with Mexican rice, refried beans, or a light salad with lime dressing. A slice of avocado or a dollop of sour cream on the side makes it even better.
Additional Recipe Tips
- Always toast the chiles, nuts, and seeds—this enhances the mole’s flavor depth.
- Mole sauce can be made 1–2 days ahead; flavors intensify over time.
- If your sauce is too thick, thin it out with extra chicken broth.
- For extra richness, add a small piece of dark chocolate near the end of cooking.
- Be patient—mole is meant to simmer slowly and lovingly.
Recipe Variations
- Vegetarian Mole Enchiladas: Replace chicken with sautéed mushrooms, roasted sweet potatoes, or beans.
- Mole Poblano: Use a richer blend of chocolate and add a bit of plantain or brown sugar for sweetness.
- Spicy Version: Include one dried chipotle or arbol chile for added heat.
- Shortcut Mole: Use store-bought mole paste—just thin it with broth and simmer before use.
- Baked Enchiladas: Assemble in a baking dish, pour sauce over, sprinkle cheese, and bake at 375°F (190°C) for 15 minutes.
Freezing and Storage
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Mole sauce freezes beautifully for up to 3 months. Freeze enchiladas (without toppings) for up to 2 months.
- Reheating: Reheat gently on the stove or microwave, adding a splash of broth if the sauce thickens.
Special Equipment Needed
- Blender or food processor
- Large skillet or saucepan
- Fine sieve or strainer (optional)
- Tongs
- Baking dish or serving platter
Conclusion
Chicken Mole Enchiladas with Sesame Seeds are a beautiful fusion of bold flavor, texture, and tradition. Every element—the tender chicken, smoky mole, soft tortillas, and nutty sesame—works together to create a dish that’s both comforting and sophisticated. It’s a meal that reminds you that food can tell stories—stories of culture, passion, and love passed through generations.
Chicken Mole Enchiladas with Sesame Seeds
Description
Chicken Mole Enchiladas (Enchiladas de Pollo con Mole) are one of Mexico’s most beloved and iconic dishes—a perfect blend of earthy, spicy, nutty, and subtly sweet flavors. Mole (pronounced MOH-leh) is a traditional Mexican sauce made from a complex mix of chiles, spices, nuts, seeds, and a touch of chocolate. It’s rich, deep, and velvety, coating every enchilada in a luscious, aromatic blanket of flavor.
Ingredients
For the Mole Sauce:
For the Enchiladas:
Instructions
-
Step 1: Prepare the Chiles : Remove stems and seeds from ancho, pasilla, and guajillo chiles. Toast the chiles lightly in a dry skillet for 30 seconds each side until fragrant. Place them in a bowl with hot water and soak for 15 minutes to soften.
-
Step 2: Blend the Mole Sauce : Drain the chiles and place them in a blender. Add onion, garlic, sesame seeds, almonds, tortilla pieces, bread, tomato, raisins, cocoa powder, cinnamon, cumin, and 1 cup of chicken broth. Blend until smooth, adding more broth as needed for a thick sauce consistency.
-
Step 3: Cook the Mole Sauce : Heat oil in a saucepan over medium heat. Strain the blended sauce through a fine sieve (optional for smooth texture) into the pan. Simmer on low heat for 20–25 minutes, stirring occasionally, until thickened. Season with salt to taste.
-
Step 4: Prepare the Tortillas : In another skillet, heat a little oil over medium heat. Lightly fry each corn tortilla for about 10 seconds per side to make them pliable. Drain on paper towels.
-
Step 5: Assemble the Enchiladas : Dip each tortilla into the warm mole sauce, then fill with shredded chicken. Roll up and place seam-side down in a serving dish or baking tray. Pour additional mole sauce generously over the top.
-
Step 6: Garnish and Serve : Sprinkle toasted sesame seeds and queso fresco on top. Garnish with cilantro leaves. Serve hot!
