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Simple Mole Chicken Enchiladas

  • Serves: 8
  • Prep Time: 2 hrs
  • Cook Time: 30 min
  • Calories: 599
simple chicken mole enchiladas in a baking dish with avocado

A wildly easy mole sauce recipe is the key to these gloriously cheesy, quick chicken mole enchiladas.

Homemade Mole—But Make It Quick!

“Fast” and “shortcut” are NOT words that come to mind when most of us think about rich, heady, spicy brick-brown chocolate-spiked mole sauce. But that’s about to change, thanks to this easy, quick mole recipe. Yes, this qualifies as cheating, but also yes, that’s OK! Everything in the world does not hang on the authenticity of your supper—there is always room for change, for innovation. And this mole recipe, made out of pantry ingredients like peanut butter and chocolate chips (yes, chocolate chips) is proof that getting a little creative can be a great thing. Oh, and a major, major time-saver too.

shredded cheese, peanut butter, chocolate chips, shredded chicken, chili powder and enchilada sauce for mole

What Is Mole Sauce?

You maybe sort of know—you can picture it, maybe you imagine that it’s dark and spicy—but also aren’t totally sure what Mexican mole sauce really is, what defines it. Well that is a wonderful question with a very interesting answer! The word “mole” (pronounced MOH-lay) comes from the Nahuatl word (Nahuatl is the language spoken by the Aztec people) "molli" which essentially means "mixture". In other words, “mole” is a broad term and encompasses a variety of Mexican chili sauces made from a wide variety of ingredients. Despite some ingredient variances, you can usually assume that “mole” means a dark, rich, thick sauce that includes cacao or chocolate, nuts, chilies and other spices that is then cooked for a long time until the flavors meld and the spicy, savory sauce is thick and rich. While we would never argue that our 20-minute mole recipe is quite as good as one that’s been painstakingly stirred and fussed over for hours and hours, we DO think it’s pretty exciting that you can enjoy homemade mole-ish chicken enchiladas on a weeknight now.

enchilada sauce, chocolate, peanut butter and chili powder in a sauce pan
Simple Chicken Mole Enchiladas 3

A Four-Ingredient Mole Sauce

Yep, that’s right! The homemade mole sauce that makes these chicken enchiladas so very, very delicious has just four ingredients. YUP. Here’s what you’ll need to make our simple mole:

  • Red enchilada sauce. Have we convinced you yet that enchilada sauce is a pantry staple?
  • Creamy peanut butter.
  • Chocolate chips. The darker the better. Also—you’ll only need a 1/4 cup of chocolate chips, so looks like you’ll be having chocolate chip cookies for dessert!
  • Chili powder.
shredded chicken with mole sauce in a bowl
corn tortilla on a plate with shredded chicken and mole sauce

Everything Else You’ll Need To Make These Quick, Simple Chicken Mole Enchiladas

Not only is the mole sauce crazy fast, but we also take the cheaters way out when it comes to the chicken enchilada filling and use a store-bought rotisserie chicken. Easy win! Everyone’s happy! What’s not to love? You could also make these mole enchiladas vegetarian by filling them entirely with cheese and skipping the chicken. Molten cheese oozing out of a mole-drenched corn tortilla? Oh yeah, that’s a vegetarian dinner to write home about.

  • Cooked chicken.
  • Corn tortillas, 6 -inch
  • Mozzarella cheese
  • And for serving we suggest: queso fresco, fresh cilantro, avocado.
simple chicken mole enchiladas in a baking dish
Simple Chicken Mole Enchiladas in  baking dish

How to Make the Easiest Ever Mole Chicken Enchiladas

30 minutes, a rotisserie chicken and a can opener are just about all you’ll need to get this warmly-spiced, deeply-flavorful, filling Mexican dinner on the table tonight. Here’s how:

  1. Make the mole sauce! Gently simmer together the enchilada sauce, peanut butter, chocolate chips and chili powder.
  2. Make the mole chicken enchilada filling! Combine half of the mole sauce with the chicken and cheese.
  3. Fill the tortillas! Fill the tortillas with the chicken-cheese mixture.
  4. Roll the tortillas! Roll them up tight and lay them side-by-side in a baking dish and pour the rest of the mole sauce over the top.
  5. Bake the enchiladas! 20 minutes at 375°F is all it takes.
  6. EAT the enchiladas!
easy Chicken Mole Enchiladas with avocado quest fresco and  avocado

Tools You’ll Need:

4 Recipes You Can Make With Enchilada Sauce

Canned enchilada sauce, how we love you.

easy Chicken Mole Enchiladas with avocado quest fresco and  avocado
easy Chicken Mole Enchiladas with avocado quest fresco and  avocado

Cheating is OK—Just This Once.

We won’t tell. Promise. Just be sure to let us know if you loved this recipe! Snap a photo of your finished mole chicken and cheese enchiladas and then tag us on Instagram using @themodernproper and #themodernproper so we can see! Happy eating!

Simple Mole Chicken Enchiladas

  • Serves: 8
  • Prep Time: 2 hrs
  • Cook Time: 30 min
  • Calories: 599

Ingredients

  • 1 Rotisserie chicken, shredded (2 cups)
  • 10 Corn tortillas, 6-inch, warmed
  • 3 cups Mozzarella cheese
  • 3/4 cup Queso fresco, optional
  • Cilantro leaves, optional
  • 1 Large avocado, sliced, optional

Mole Sauce

  • 1 (19 Oz) can Red enchilada sauce
  • 1 tbsp Creamy peanut butter (preferably no sugar added)
  • 1/4 cup Chocolate chips, dark if possible
  • 1 tbsp Chili powder

Method

  1. In a small sauce pan combine the canned enchilada sauce along with the peanut butter, chocolate chips and chili powder. Stir over medium heat until sauce is smooth. Set aside.
  2. Preheat oven to 350°F.
  3. Place the shredded chicken in a large bowl. Mix ½ cup of the mole sauce with the shredded chicken and mozzarella cheese.
  4. Warm the tortillas so they don’t crack when you roll them. You can either warm them in a skillet your wrap them in a paper towel and microwave them.
  5. Fill each tortilla with ⅓ cup chicken and cheese mixture. Carefully roll the tortilla to enclose the filling and place in a serving dish seam-side down. Continue to fill all the tortillas and place them side-by-side. Pour the reserved mole over the top.
  6. Cover with foil and bake in the oven for 20 minutes, until cheese is melted. Remove from oven, sprinkle with queso fresco, then top with avocado and cilantro.