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Chicken Mole Enchiladas

This is the REAL reason my husband asks me to make mole. Chicken mole enchiladas are the best leftovers ever.

Recipe Video Here!

For these mole enchiladas we always make our own corn tortillas and fill them with a little cream cheese, roasted peppers (we used our homegrown hatch chiles this time), shredded cheese, mole sauce, chicken breast, and then top them with more mole and more cheese, naturally.

I don't know why I started putting cream cheese in my enchiladas, it's something I picked up in Texas, and I highly recommend trying it! Probably a TexMex thing?

Living on our homestead so far away from restaurants has really opened us up to learning how to make what we like to eat and I see that as a huge blessing. I think everyone would be healthier, happier, and save a few coins if they learned how to cook the dishes they really love, don't you?

Chicken Mole Enchiladas

Serves 2 (makes 6 enchiladas)

Materials Needed:


  • 1 cup masa harina (this is what I use)

  • 3/4 cup warm water

  • 1/2 teaspoon salt

  • Ghee or oil to cook tortillas

  • 6 tablespoons cream cheese

  • 1 1/2 cups shredded cheese, I use Mexican blend

  • 2 cups mole negro (recipe here!)

  • 1 1/2 cups shredded chicken breast

  • 2 whole roasted Hatch chiles, seeded and chopped (4 jalapenos or 4.5 oz can of green chiles works)

  • Yellow rice

  • Guacamole

  • 6 tablespoons sour cream


  1. Preheat oven to 350F

  2. Mix masa with half of the water and salt in large mixing bowl

  3. Slowly add the rest of the water until you get a soft, cohesive dough that isn't too wet

  4. Divide into 6 even balls

  5. Cut a gallon size Ziploc bag in half and place on the tortilla press

  6. Press each ball, lift, rotate, and press again

  7. Cook tortillas on a flattop grill or cast iron pan in a small amount of ghee or oil until they're golden, but not browned

  8. Place in tortilla warmer between sheets of paper towels until you're ready to fill

  9. Mix shredded chicken, 1 cup of the shredded cheese, 3/4 cup mole, and roasted peppers in a mixing bowl

  10. Spread a small amount of mole on the bottom of your baking pan so the enchiladas don't stick

  11. To build the enchiladas: spread one tablespoon of cream cheese in the middle of the tortilla, add a couple tablespoons of the chicken mixture, a sprinkle more shredded cheese, and fold tightly, place in pan

  12. Top enchiladas with the rest of the mole sauce, avoiding putting sauce on the ends of the tortillas so they can get crunchy in the oven, and the rest of the shredded cheese, bake for 20-25 minutes

  13. Serve with sour cream, guacamole, lime wedges, and yellow rice!

If you spent hours making mole, you make enough to make more than one meal. THIS is how you want to use the rest of your amazing sauce.

I hope you give this recipe a try and you love it as much as we do! I love to hear how my recipes work for folks so please tag me or DM me on social media to let me know how it went @LizaHomesteads!


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