Enmoladas (chicken mole enchiladas)

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A great weeknight meal idea, especially for Cinco De Mayo, these simple enmoladas take easy shortcuts to get a tasty, authentic-tasting Mexican meal on the table in less than an hour.

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Blue Telavera plate with three enmoladas (chicken mole enchiladas) garnished with a drizzle of Mexican crema, sesame seeds, and white onion rings.

Enmoladas are great served with Mexican Esquites, Spicy Mexican Rice Pilaf, Spicy Cili Lime Margaritas, and a Chocoflan for dessert. Doesn’t that sound heavenly?

Mole? On A Weeknight?

Yes! There’s nothing wrong with taking shortcuts, especially when you’re short on time. I don’t know many people who love enchiladas, but they can take a bit of time to make at home from scratch. Homemade mole takes hours to make and is a wonderful weekend project. Try our Mole Poblano recipe on a rainy Saturday. It’s a gratifying (and surprisingly easy) recipe to tackle.

This recipe takes a couple of shortcuts so you can have dinner on the table in about 45 minutes. I’ve also included a few more shortcuts to save even more time.

Close up of three enmoladas (chicken mole enchiladas) garnished with a drizzle of Mexican crema, sesame seeds, and white onion rings.

Ingredients Needed

Boneless, skinless chicken breasts – Shortcut: Use a rotisserie chicken instead of poaching your own chicken breasts.
Onion and garlic – You’ll only need onions if you use a rotisserie chicken.
Limes – not needed for a rotisserie chicken
Fresh parsley – not needed for a rotisserie chicken
Bay leaves – not needed for a rotisserie chicken
Dona Maria Mole Sauce Mix
Chicken stock and chicken base
Corn tortillas
Sesame seeds
Mexican crema or sour cream
Queso Fresco or Feta cheese

Steps To Make This Recipe

Poach the chicken by bringing the poaching liquid and aromatics to a full rolling boil.
Add the chicken to the pot, cover, and bring the liquid back up to a boil.
Remove the chicken from the heat and allow to poach (Don’t lift the lid!) for 30 minutes.
Cool enough so that you can shred the meat. Wrap in foil, drizzle with some of the poaching liquid, and keep warm in the oven.
Make the mole sauce by combining all of the mole ingredients and simmer until thickened.
Assemble the enchiladas by spreading each tortilla with mole. Fill with chicken and roll up.
Place the enchiladas onto a serving platter and spoon mole on top.
Garnish with a drizzle of crema or sour cream and sprinkle with sesame seeds and onion rings.