Mole Enchiladas: A Festive Culinary Tradition

Mole enchiladas (often called Enmoladas) represent one of the most sophisticated intersections of indigenous Mexican flavors and Spanish influence. Unlike standard enchiladas that use simple chili sauces, these are draped in a complex, velvet-like "Mole" (from the Nahuatl word mōlli, meaning "sauce").

The Soul of the Dish: Mole Poblano

A traditional mole can contain over 30 ingredients. While many modern cooks use high-quality store-bought pastes (like Doña María or artisanal brands from Oaxaca), understanding the components is key to the flavor profile:

Chilis: Mulato, Ancho, and Pasilla provide depth, fruitiness, and mild heat.
The Sweet: Mexican chocolate (with cinnamon and sugar) and raisins.
The Crunch: Almonds, peanuts, sesame seeds, and pumpkin seeds (pepitas).
The Aromatics: Cinnamon, cloves, anise, and black pepper.
The Thickener: Fried corn tortillas or bolillo bread.

Recipe: Festive Chicken Enmoladas

Yields: 12 Enchiladas | Prep time: 20 mins | Cook time: 20 mins

Ingredients

For the Sauce & Filling:

Mole Base: 8 oz high-quality Mole Poblano paste.
Liquid: 3-4 cups chicken stock (to thin the paste).
Sweetener: 1 small disk of Mexican chocolate (Abuelita or Ibarra) — optional, adjust to taste.
Protein: 1 lb shredded rotisserie chicken or poached chicken breast.
Tortillas: 12 corn tortillas.
Fat: Vegetable oil for lightly frying.

For the Toppings:

Cheese: Queso fresco or Cotija (crumbled).
Onion: Thinly sliced white onion or pickled red onions.
Cream: Mexican Crema or sour cream.
Garnish: Toasted sesame seeds and fresh cilantro.

Instructions

1. Prepare the Mole Sauce

In a large saucepan, melt a tablespoon of oil over medium-low heat. Add the mole paste and use a wooden spoon to break it down. Gradually whisk in the chicken stock one cup at a time until the sauce reaches the consistency of heavy cream. Add the Mexican chocolate if you prefer a richer, sweeter profile. Simmer on low for 10 minutes, stirring frequently to prevent scorching.

2. The "Pass" (Tortilla Preparation)

In a small skillet, heat a thin layer of oil. Briefly fry each tortilla for about 5–8 seconds per side. You want them pliable and softened, not crispy. Drain on paper towels. This step creates a fat barrier that prevents the tortilla from becoming soggy when drenched in sauce.

3. Assembly

Dip a softened tortilla into the warm mole sauce until fully coated.
Place the tortilla on a plate, fill the center with shredded chicken, and roll tightly.
Place the roll seam-side down on a serving platter or individual plate.
Repeat until all tortillas are filled.

4. Finishing Touches

Generously ladle extra mole sauce over the top of the rolled enchiladas. Immediately garnish with:

A drizzle of Mexican crema.
A sprinkle of crumbled queso fresco.
A scattering of toasted sesame seeds.
Fresh onion rings and cilantro leaves.

Pro-Tips for Success

Consistency is Key: The sauce should be thick enough to coat the back of a spoon but fluid enough to pour. If it gets too thick, whisk in a splash more warm broth.
Warm the Filling: Ensure your chicken is warmed through before rolling, as the assembly process happens quickly and you want the dish hot when served.
Vegetarian Option: Swap the chicken for roasted sweet potatoes and black beans, or a mixture of sautéed mushrooms and spinach. Use vegetable broth for the sauce base.

Serve with a side of Mexican red rice and refried beans for the ultimate festive feast.