Mole Enmoladas
Rotisserie chicken rolled in soft tortillas and smothered in rich, quick mole sauce made from jarred mole paste. Topped with crema and fresh onion — a weeknight Mexican dinner that tastes like it simmered all day.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 34g
Ingredients
- 2 cups rotisserie chicken, shredded
- ¾ cup jarred mole paste (like Dona María)
- 1 cup chicken broth
- 8 count corn tortillas (6-inch)
- ½ cup Mexican crema or sour cream
- ½ count white onion, thinly sliced
- ½ cup queso fresco, crumbled
Instructions
- 1
Warm mole paste with chicken broth in a large skillet over medium heat, whisking until smooth, about 2 minutes.
- 2
Warm tortillas in a dry skillet 30 seconds per side, then fill each with shredded chicken and roll tightly.
- 3
Slide rolled tortillas seam-side down into the mole sauce, nestling them close but not stacked.
- 4
Simmer uncovered for 5 minutes until tortillas soften and sauce reduces slightly.
- 5
Transfer enmoladas to plates, drizzle remaining sauce over top, and garnish with crema, onion, and queso fresco.
Tools you’ll need
- large skillet (12-inch)
- whisk
- small skillet (8-inch)
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