Mole Enchiladas Recipe

Prepare pulled chicken (if not already cooked)

If you don't have pre-cooked pulled chicken, poach or roast 2-3 boneless skinless chicken breasts (about 1.5–2 lb). To poach: place chicken in a single layer in a saucepan, cover with water or low-sodium chicken stock, add 1/2 tsp salt and a pinch of pepper, bring to a gentle simmer and cook 12–15 minutes until internal temp reaches 165°F (74°C). Remove, let rest 5 minutes, then shred with two forks. Measure out 4 cups shredded (about 1.5 lb cooked).

Season and warm chicken

Place the 4 cups shredded chicken in a bowl and season with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Mix gently. If desired, warm the chicken in a skillet over medium heat 2–3 minutes with a tablespoon of mole sauce to coat and heat through; keep slightly sauced so enchiladas are moist.

Prep tortillas

To make tortillas pliable and prevent cracking, heat a thin layer of vegetable oil (about 2 tbs) in a skillet over medium-high. Quickly fry each corn tortilla 10–15 seconds per side until soft and a little blistered. Drain on paper towels. Alternatively, steam tortillas for 20–30 seconds or microwave wrapped in a damp towel 30–45 seconds.

Warm mole sauce

Place 3 cups of mole sauce in a saucepan over low heat. Stir frequently and warm gently until it reaches a loose, pourable consistency (5–8 minutes). If the mole is very thick, whisk in 2–4 tbs warm chicken stock or water to thin to desired consistency. Keep warm on the lowest heat, stirring occasionally.

Assemble enchiladas

Preheat oven to 350°F (175°C). Lightly oil a 9x13-inch baking dish. Working one tortilla at a time: dip or spoon about 2–3 tbs of warmed mole sauce onto the center of the tortilla, place about 1/3 cup of pulled chicken on top, sprinkle a tablespoon of crumbled cotija inside (reserve most for topping), then roll tightly and place seam-side down in the baking dish. Repeat with all tortillas (should make about 12 enchiladas).

Top and bake

When all enchiladas are arranged, pour the remaining warmed mole sauce evenly over the top (use all remaining sauce, about 1 cup left to pour). Sprinkle the remaining cotija cheese evenly over the enchiladas. Cover loosely with foil and bake in the preheated oven 12–15 minutes until heated through and cheese has softened.

Prepare garnishes

While enchiladas bake, thin the crema if needed by whisking with 1–2 tbs water or lime juice until pourable. Taste and add a pinch of salt if desired. Slice red onion into thin rings; if you prefer milder onion, soak slices in cold water for 10 minutes then drain. Chop cilantro and portion guacamole into a small bowl.

Finish and serve

Remove enchiladas from oven. Spoon or drizzle crema over each portion (about 1–2 tbs per serving), scatter sliced red onion and chopped cilantro on top, and add a generous dollop (about 2 tbs) of guacamole to each serving. Serve with lime wedges on the side for squeezing. Optionally add extra cotija and freshly ground black pepper to taste.