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Cheesy Chicken Enchiladas with Homemade Mole Sauce
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5 from 2 votes

Chicken Enchiladas de Mole (Enmoladas)

Servings: 4
Author: Yummy Addiction


  • 1 lb. (450g) chicken breast , cooked and roughly shredded
  • 1 cup grated cheese
  • fresh cilantro leaves , for topping
  • 4 10-inch flour tortillas

For the Mole sauce:

  • 2 tablespoons olive oil
  • 1/4 cup finely chopped red onion
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons chopped garlic
  • 1 14.5 oz. (425g) can diced tomatoes
  • 1 teaspoon paprika powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt


  • Heat the olive oil in saucepan over medium heat until hot.
  • Place the chopped red onion, cocoa powder, oregano, cumin, and garlic and cook over low heat until the onion is tender, stirring occasionally.
  • Stir in the diced tomatoes, paprika, chili powder and salt and bring to a boil.
  • Reduce heat to low, cover, and simmer for about 10 minutes. Remove from heat.
  • Mix the half of the sauce with the shredded chicken and 1/2 cup of grated cheese.
  • Preheat the oven to 350 degrees.
  • Put some olive oil on the bottom of a casserole pan.
  • Take a tortilla, cover 2/3 of it with the chicken mixture, then roll up the tortilla and place seam-side down in the casserole pan. Continue until all tortillas have been filled, rolled and placed in pan.
  • Add sauce to the top of the tortillas and cover with the rest of the grated cheese.
  • Cover the casserole with foil. Bake for about 20 minutes or until the cheese is melted and bubbly.
  • Garnish with cilantro leaves and serve.