🌶️ Taste of Tradition: Easy Chicken Enmoladas That Feel Like a Hug from Abuela
Picture this: golden afternoon light spilling across a worn wooden table, the air thick with the scent of toasted chiles, chocolate, and simmering spices. That’s where my love affair with enmoladas began—in my Tía Rosa’s kitchen, where her laughter was as warm as the mole bubbling on the stove. Enmoladas, Mexico’s saucy cousin to enchiladas, are all about cozying up to a plate of comfort. But here’s the secret: they’re way easier to make than you’d think. No need to simmer mole for days (unless you want to—I see you, overachievers!). This version keeps the soul of tradition alive while fitting into your busy weeknight routine. Grab your tortillas, and let’s roll—literally.
❤️ The Day I Stole the Mole (And Lived to Tell the Tale)
When I was 10, I decided I’d be the hero of Tía Rosa’s Sunday comida. While she napped, I tiptoed into the kitchen, determined to “improve” her mole by adding a secret ingredient: an entire chocolate bar. Let’s just say the resulting sauce was… enthusiastic. Tía Rosa took one bite, burst out laughing, and declared it “mole para valientes” (mole for the brave). Turns out, my chocolate overload taught me two things: 1) Balance is everything, and 2) Even “failed” dishes can become family legends. This recipe? It’s my redemption—a perfectly balanced mole hug in every bite.
🛒 Your Grocery List: Simple Ingredients, Big Flavor
- 12 corn tortillas – Pro tip: Grab the slightly thicker “street taco” size—they hold up better when rolling! No corn? Substitute flour tortillas in a pinch.
- 2 cups cooked shredded chicken – Rotisserie chicken = weeknight MVP. Vegetarian? Swap in sautéed mushrooms or black beans.
- 2 cups mole sauce – Store-bought is totally cool (Dona María or Frida’s are solid). Want to go homemade? I’ve got a 3-hour shortcut mole recipe here.
- ½ cup chicken broth – This thins the mole without dulling the flavor. Veggie broth works too!
- ½ cup crumbled queso fresco – Cotija adds saltiness, or try feta in a crunch. Dairy-free? Toasted pepitas add crunch.
- ¼ cup finely chopped onion – Quick-pickle them in lime juice for 10 minutes to mellow the bite!
- 2 tbsp fresh cilantro – Optional but highly recommended. No cilantro haters? Swap parsley or omit.
- Oil for softening tortillas – Avocado oil is my go-to for high heat, but any neutral oil works.
👩🍳 Let’s Get Rolling: Your Foolproof Enmolada Blueprint
- Wake Up the Mole: In a skillet, warm mole + broth over medium-low heat. Stir like you’re whispering it awake—no boiling! (High heat makes mole bitter). Chef’s hack: Taste and add a pinch of cinnamon if using store-bought—it adds depth.
- Tortilla TLC: Heat 1 tbsp oil in a pan. Fry tortillas 10-15 seconds per side until pliable, not crispy. Drain on paper towels. Pro move: Keep them warm in a tortilla warmer or under a clean kitchen towel.
- Dip & Roll: Using tongs, dunk a tortilla into the warm mole. Let excess drip off, then lay flat. Spoon 2-3 tbsp chicken down the center, roll snugly, and place seam-side down in your baking dish. Repeat! Hot tip: Wear an apron—mole splatters are real (and stain shirts!).
- Sauce It Up: Once all enmoladas are snug in the dish, pour remaining mole over the top. Be generous—this isn’t the time to be shy!
- Garnish Game: Sprinkle with queso fresco, onions, and cilantro. Want drama? Add avocado slices or radish roses!
🍽️ Plating Like a Pro (Without the Fuss)
Enmoladas are messy in the best way—embrace it! Scoop two enmoladas onto a warm plate, letting that glossy mole sauce pool around them. Top with a confetti of queso fresco and onions. Serve with lime wedges for brightness and a side of cilantro-lime rice to soak up extra sauce. Family-style works too—plop the baking dish right on the table with tortilla chips for scooping leftover mole!
🔄 Mix It Up: 5 Delicious Twists
- Breakfast Enmoladas: Stuff with scrambled eggs, chorizo, and potatoes
- Vegan Vibes: Swap chicken for roasted sweet potatoes + black beans, use vegan mole
- Smoky Chipotle: Stir 1-2 canned chipotles into the mole sauce
- Seafood Surprise: Fill with sautéed shrimp or flaked grilled fish
- Holiday Glam: Top with pomegranate seeds and toasted almonds
📝 Chef Carlos’s Extra Crumbles of Wisdom
True story: My first solo enmolada attempt ended with a tortilla torn mid-roll. Solution? I called it a “deconstructed enmolada bowl” and served it with pride. The takeaway? Cooking’s about joy, not perfection. Over the years, I’ve tweaked this recipe based on what’s in my fridge—leftover turkey after Thanksgiving? Yes. Random zucchini needing a home? Sauté it and roll it in! The best dishes evolve, just like we do. Oh, and always double the mole—it freezes beautifully for future cravings.
❓ Enmolada Emergencies: Solved!
Q: My mole is too thick! Help!
A: Easy fix! Whisk in warm broth, 1 tbsp at a time, until it’s pourable but still coats the back of a spoon.
Q: Tortillas keep breaking when I roll. Am I cursed?
A: Nope! Warm them longer in oil (15-20 seconds) until super flexible. Still tearing? Layer two tortillas per roll—it’s sturdier and extra indulgent.
Q: Can I make these ahead?
A: Absolutely! Assemble enmoladas (without garnishes), cover, and refrigerate up to 24 hours. Reheat at 350°F for 20 minutes, then add toppings.
Q: My mole tastes bitter. Did I ruin it?
A: Balance it with a pinch of sugar or a splash of orange juice. Sometimes store-bought moles need a little love!
📊 Nutrition (Per Serving)
Calories: 390 | Protein: 22g | Fat: 21g | Carbs: 29g | Fiber: 4g | Sugar: 6g
Print
Easy Chicken Enmoladas
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
12 corn tortillas
2 cups cooked shredded chicken
2 cups mole sauce (store-bought or homemade)
½ cup chicken broth
½ cup crumbled queso fresco
¼ cup finely chopped onion
2 tbsp fresh cilantro (optional)
Oil for softening tortillas
Instructions
Heat mole sauce with chicken broth in a skillet over medium heat until warmed through.
Lightly fry tortillas in oil until pliable. Drain on paper towels.
Dip each tortilla in the warm mole sauce, then fill with shredded chicken and roll up.
Arrange rolled tortillas in a serving dish. Pour remaining mole sauce over the top.
Garnish with queso fresco, onion, and cilantro. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 390 per serving
- Sugar: 6g per serving
- Fat: 21g per serving
- Carbohydrates: 29g per serving
- Fiber: 4g per serving
- Protein: 22g per serving
🌶️ Final Thoughts: A Mole-Laced Hug in Every Bite
Chicken enmoladas aren’t just a meal—they’re a love letter from the heart of Mexico. Rich, comforting, and just messy enough to demand a few extra napkins, these mole-drenched beauties bring generations of flavor to your dinner table with a whole lot less effort than you’d expect. Whether you’re recreating your abuela’s magic or building new traditions from scratch, this recipe wraps you in warmth, spice, and soul.
And the best part? Enmoladas welcome your creativity. Leftovers in the fridge? Roll ’em. No meat? Go full veggie. Fancy a brunch version? Toss in eggs and go. Every variation becomes its own story—one bite at a time.
So light that stovetop, warm those tortillas, and ladle the mole with love. Because some meals aren’t just eaten—they’re remembered.
