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How to Make Enmoladas

Enmoladas are a traditional Mexican dish that resembles enchiladas but is distinguished by the use of mole sauce as the primary seasoning.

Texture-wise, enmoladas consist of corn tortillas filled with a variety of ingredients such as shredded chicken, cheese, or vegetables. The tortillas are typically lightly fried or warmed to make them pliable for rolling without becoming too soft or mushy.

The defining element of enmoladas is the mole sauce. Mole is a complex and rich sauce made from various ingredients such as chili peppers, chocolate, nuts, seeds, spices, and sometimes fruits. The sauce has a velvety texture and a complex flavor profile that balances sweetness, spiciness, and depth.

To prepare enmoladas, the filled tortillas are rolled and then smothered or coated with the mole sauce, completely covering them. The dish is often garnished with toppings such as sesame seeds, crumbled cheese, onions, or a sprinkle of fresh cilantro for added texture and flavor.

Enmoladas are served as a main dish and can be accompanied by rice, beans, or a salad. They provide a harmonious blend of flavors and textures, with the richness of the mole sauce complementing the filling inside the tortillas, creating a flavorful and satisfying meal.

Key Takeaways

  • Who this dish appeals to: Enchilada enthusiasts, mole lovers, those eager to experience the fusion of flavors in Mexican cuisine.
  • Estimated duration: A delightful cooking experience that takes approximately 1.5 to 2 hours.
  • Nutrition facts: A hearty dish featuring proteins, vegetables, and the depth of mole sauce.

About this Recipe

Enmoladas bring together the comfort of enchiladas and the complexity of mole sauce. This recipe guides you through crafting these exquisite enchiladas, ensuring a perfect balance of textures and tastes.


Enchilada Filling:

  • 2 cups shredded cooked chicken
  • 1 cup black beans, cooked
  • 1/2 cup white onion, finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

Mole Sauce:

  • 4 dried ancho chilies, stemmed and seeded
  • 3 dried guajillo chilies, stemmed and seeded
  • 2 cloves garlic, minced
  • 1/2 cup white onion, chopped
  • 1/4 cup almonds
  • 1/4 cup raisins
  • 1/4 cup sesame seeds
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 4 cups chicken or vegetable broth
  • 3 ounces unsweetened chocolate, chopped
  • 2 tablespoons vegetable oil
  • Salt to taste


  • 12 corn tortillas
  • 1 cup queso fresco, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup sesame seeds, toasted


Enchilada Filling:

  1. Prepare Chicken Mixture:
  • In a pan, heat vegetable oil over medium heat.
  • Sauté finely chopped white onion until translucent.
  • Add shredded cooked chicken, cooked black beans, ground cumin, garlic powder, salt, and pepper.
  • Cook until well combined.

Mole Sauce:

  1. Prepare Chili Paste:
  • In a dry skillet, toast ancho and guajillo chilies until fragrant.
  • Blend the toasted chilies with minced garlic, chopped white onion, almonds, raisins, sesame seeds, ground cinnamon, ground cloves, ground cumin, and a portion of chicken or vegetable broth until smooth.
  1. Make Mole Sauce:
  • In a saucepan, heat vegetable oil over medium heat.
  • Add the blended chili paste and sauté for 5-7 minutes.
  • Pour in the remaining chicken or vegetable broth and bring to a simmer.
  • Add chopped unsweetened chocolate and stir until melted.
  • Simmer the mole sauce for 20-30 minutes until it thickens.
  • Season with salt to taste.


  1. Warm Tortillas:
  • Heat corn tortillas until they are pliable.
  1. Dip in Mole Sauce:
  • Dip each tortilla in the prepared mole sauce, ensuring it’s well coated.
  1. Fill and Roll:
  • Fill each tortilla with the chicken and black bean mixture.
  • Roll them up and place them seam-side down in a baking dish.
  1. Cover with Mole:
  • Pour the remaining mole sauce over the rolled enchiladas.
  1. Bake:
  • Bake the enmoladas in the preheated oven at 350°F (175°C) for 15-20 minutes, allowing the flavors to meld.
  1. Serve and Garnish:
  • Plate the enmoladas and garnish with crumbled queso fresco, chopped cilantro, and toasted sesame seeds.

Serving Suggestions

  • Serve Enmoladas hot, accompanied by Mexican rice or a fresh salad.
  • Pair with a cool agua fresca or your favorite Mexican beverage.

Storage Options

Enmoladas can be refrigerated in an airtight container for up to two days. Reheat gently in the oven before serving.

Ingredient Substitutes

  • Chicken: Substitute with shredded beef, pork, or a mix of sautéed vegetables for a vegetarian option.
  • Queso Fresco: Use feta cheese as an alternative.

Alternatives to this Dish

Experiment with different fillings such as sautéed mushrooms, roasted poblano peppers, or spinach for a variety of Enmoladas.


Enmoladas merge the familiar comfort of enchiladas with the indulgent allure of mole sauce, creating a dish that’s both hearty and captivating. This culinary creation is a celebration of flavors that invites you to savor the essence of Mexican cuisine. ¡Buen provecho!