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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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.

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.
Try Our Other Enchilada Recipes
- Seafood Enchiladas (a Chi Chi’s copycat)
- Truckstop Enchiladas