Enchiladas De Mole
Enchiladas de Mole feature tender corn tortillas smothered in rich, flavorful mole sauce, perfect for those who enjoy bold Mexican flavors and comforting, hearty dishes.
Ingredients
Instructions
- Pour the oil that has separated from the contents of the jar into a skillet.
- Heat the oil, add the mole paste and briefly fry (2 to 3 minutes) over medium heat.
- Slowly add the chicken broth, stirring constantly.
- Bring to a boil, then reduce to simmer.
- Keep warm for tortilla preparation.
Tips & Substitutions
For an extra depth of flavor, consider adding a splash of orange juice to the mole sauce while simmering. If you can't find mole poblano paste, you can substitute it with a mix of cocoa powder and chili powder to create a similar taste. To make the tortillas pliable, briefly fry them in the hot oil before filling, which prevents them from cracking. This dish pairs wonderfully with Chicken Tortilla Soup.
Serving Suggestions
Serve the enchiladas hot, drizzled with additional mole sauce and topped with crumbled queso fresco and fresh cilantro. Pair them with a side of Mexican rice and refried beans for a complete meal. For a refreshing contrast, serve with a simple cucumber salad or a light avocado salsa. This dish also complements spicy Chicken Chili perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the enchiladas in a skillet over medium heat, adding a splash of chicken broth to keep them moist. Alternatively, you can microwave them for 1-2 minutes, covered, until heated through. Avoid reheating multiple times to maintain the best flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas De Mole contains roughly 227 calories, with 0g protein, 1g carbohydrates, and 25g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make enchiladas de mole ahead of time?
Yes, you can prepare the enchiladas and mole sauce ahead of time. Assemble them, then cover and refrigerate for up to 24 hours before baking. When ready to serve, simply bake them in a preheated oven until heated through. This can save time during busy weeknights or for meal prep.
What type of cheese works best for enchiladas?
Aged cotija or crumbled queso fresco are great choices for topping enchiladas de mole. They add a nice salty flavor that balances the richness of the mole. However, you can also use Monterey Jack or cheddar if you prefer a milder cheese. Just ensure it's shredded for easy melting.
Can I make this dish vegetarian?
Absolutely! To make enchiladas de mole vegetarian, simply replace the chicken broth with vegetable broth and fill the tortillas with sautéed vegetables such as zucchini, bell peppers, and mushrooms. This variation retains the deliciousness of the mole while catering to vegetarian diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).