Chicken Mole Enchiladas

Recreate a favorite dish from your childhood with these traditional Mexican mole enchiladas. There’s no better way to celebrate holidays or all year around than with tasty comfort food ingredients (like chocolate, peanut butter and rich mole sauce) that bring back the best childhood memories. Recipe courtesy of Yvette Marquez, Muy Bueno partner, 2015.


Celebrate with DOÑA MARÍA


  • For Mole Sauce:
  • 2 tablespoons

    olive oil

  • 1

    small onion, chopped

  • 2

    cloves garlic, minced

  • 1

    bolillo (substitute small French roll), cut into 1-inch pieces

  • 2

    dried ancho chiles, stemmed, seeded and diced

  • 2

    California red chile pods, stemmed, seeded and dice

  • 1

    large or 2 small tomatillos, husks removed, rinsed and chopped

  • 1

    tomato, chopped

  • 1 (32-ounce) carton

    chicken broth (recommend organic low sodium), divided

  • 2 tablespoons

    creamy peanut butter

  • 1 1/2 ounces

    Mexican chocolate, coarsely chopped

  • 2 teaspoons

    cocoa powder

  • 3 tablespoons

    DOÑA MARÍA® Original Mole Sauce

  • 2 teaspoons


  • For Enchiladas:
  • 1/2 cup

    canola oil, for frying

  • 12-18

    corn tortillas

  • 1 pound

    shredded store-bought rotisserie chicken

  • 1 1/2 cups

    white shredded cheese (Monterey Jack or Oaxaca)

  • 1

    medium white onion, diced

  • 1 1/2 cups

    crumbled queso fresco

Print Recipe

Serves 6-8



  1. Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, ancho chiles, California red chile pods, tomatillos and tomato and sauté 10 minutes or until soft.

  2. Pour half the broth into blender and add half the sautéed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste and salt. Blend until very smooth. Transfer sauce to large skillet.

  3. Pour other half of the broth and sautéed ingredients into blender. Puree and add the mixture in large skillet. Bring to a boil, reduce heat and simmer 10 minutes, stirring continuously to keep from sticking to skillet. Remove from heat and set aside.

  4. Heat oven to 350°F. Spread 1 cup sauce in ungreased 9x13-inch baking dish.

  5. Heat oil and fry tortillas until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat. Fill with shredded rotisserie chicken, cheese and onion. Roll tortillas and place seam side down in baking dish side by side.

  6. Pour sauce over enchiladas. Cover dish with aluminum foil. Bake 15 to 20 minutes or until warm. Garnish with queso fresco and serve with favorite side dish.


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