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Mole Enchiladas

Submitted by:

Jennifer Richkus



Country of Origin:


Cook time:

1 hour and 30 minutes




2 tablespoons olive oil
1 cup finely chopped onions
3 tablespoons finely chopped garlic
1 can diced tomatoes
1 teaspoon cumin
1/4 teaspoon ground cinammon
2 1/2 tablespoons chili powder
1/2 tablespoon chipotle chili powder
1 1/2 tablespoons flour
1 1/2 ounces semisweet chocolate
2 cups chicken broth
12 corn tortillas
1/2 whole roasted chicken, picked
1 pound Monterey Jack cheese, grated
1 small can green chilis (e.g., hatch)
1/2 cup sliced onions
1 teaspoon dried oregano


1. Preheat oven to 375 degrees Fahrenheit.
2. Heat 1 tablespoon oil in large pan over medium to low heat.
3. Sauté 1/2 cup onion and chilis for 5 minutes, then remove from heat and set aside.
4. Heat 1 tablespoon of oil in the same pan over medium heat.
5. Add the chopped onions and the garlic and sauté until the onions are translucent.
6. Add tomatoes and stir. Then add oregano, chili, cumin, chipotle powder, and cinnamon. Stir until bubbling.
7. Mix in flour, and then gradually mix in broth.
8. Let simmer for about 30 minutes until the sauce thickens.
9. Remove from heat and stir in chocolate until melted.
10. Microwave tortillas in 2 batches between wet paper towels for 30 seconds.
11. Spread 1/3 cup sauce in a 13" x 9" glass baking dish.
12. Fill each tortilla with chicken, cheese, onion-chili mix, and a spoonful of sauce.
13. Roll up the tortillas and place seam down in the dish.
14. Continue until the dish is packed with rolled tortillas.
15. Top enchiladas with remaining sauce and cheese.
16. Cover with foil and bake for 15 minutes.
17. Remove foil and bake an additional 10 minutes.
18. Remove from oven and let stand for 10 minutes.

What makes this recipe special?

This recipe was born after I fell in love with the mole they serve in the southwest Arizona neighborhood my grandmother lives in. I've adapted a few recipes and added to it over time. The chicken can be swapped for thinly sliced zucchini and squash if desired.