Chicken & Spinach Enchiladas Mole Recipe

Season and grill chicken

Pat chicken thighs dry and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 1 tablespoon olive oil in a skillet or grill pan over medium-high heat. Cook chicken until deeply browned and cooked through, about 4–5 minutes per side (internal temperature 165°F / 74°C). Remove from heat and let rest 5 minutes, then shred or thinly slice into bite-size pieces.

Prepare poblano

If your poblano is not yet roasted, char it directly over a gas flame or under a broiler until blackened all over, then place in a bowl covered with plastic wrap for 10 minutes. Peel off the skin, remove seeds, and slice into strips. If using a pre-roasted poblano, simply slice.

Sauté aromatics and spinach

In the same skillet used for the chicken, add the remaining oil if needed and reduce heat to medium. Add the diced onion and cook until softened, 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 1–2 minutes. Stir in the shredded chicken and sliced poblano to combine, then remove from heat.

Fold in mole and cheese

Add 1/2 cup of the prepared mole sauce to the chicken-spinach mixture and stir until evenly coated. Reserve the remaining mole for topping. Stir in half of the crumbled queso fresco (about 2 tablespoons). Taste and adjust seasoning with a pinch of salt if needed.

Soften the tortillas

Warm a small skillet over medium heat and add 2 teaspoons vegetable oil, swirling to coat. Lightly fry each corn tortilla 10–15 seconds per side just until pliable and slightly blistered (do not make crispy). Alternatively, steam or microwave wrapped in a damp towel for 30 seconds. Keep tortillas warm covered with a clean towel.

Assemble the enchiladas

Preheat oven to 350°F (175°C). Lay one warmed tortilla on a work surface. Spoon roughly 1/3 of the chicken-spinach-mole filling down the center of the tortilla (about 1/3 cup). Roll tightly and place seam-side down in a small baking dish or on an oven-safe plate. Repeat with the remaining two tortillas and filling. Brush the tops lightly with melted butter or 1 teaspoon oil if desired for shine.

Top with mole

Pour the remaining 3/4 cup prepared mole sauce evenly over the three rolled enchiladas so they are well coated. Sprinkle the remaining queso fresco on top.

Bake to meld flavors

Bake in the preheated oven for 12–15 minutes until heated through and sauce is bubbling gently. Remove from oven.

Transfer enchiladas to a serving plate (or serve directly from the baking dish). Sprinkle toasted sesame seeds and chopped cilantro over the top. Add thinly sliced radishes if using and serve with a lime wedge on the side to squeeze over just before eating.