Enmoladas de Pollo (Chicken Mole Enchiladas)
Corn tortillas dipped in glossy red mole, rolled around shredded chicken and finished with crumbled cheese and sesame.
Made with Easy red mole and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £2.45 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken, the onion half, garlic, bay leaf and 1 tsp salt in a pan with enough water to cover. Bring to the boil, then simmer gently for 20 minutes until cooked through with no pink inside.
20 min - 2
Lift out the chicken, shred it with two forks and moisten with 3 tbsp of the cooking liquid. Keep the pan of liquid.
- 3
Pour the mole into a wide pan with the 200 ml water and warm over a low heat for 5 minutes, stirring, until loose and glossy like double cream. Use your ready made easy red mole (see the base recipe).
5 min - 4
Heat the oil in a frying pan. Fry each tortilla for 10 seconds a side until just soft and pliable, then drag it through the warm mole, fill with a spoon of chicken and roll up. Lay the rolls seam side down in a baking dish.
- 5
Heat the oven to 200°C (180°C fan). Spoon the rest of the mole over the rolls and bake for 10 minutes until bubbling at the edges.
10 min - 6
Top with the queso fresco, soured cream, sliced raw onion and sesame seeds. Serve straight away, two or three rolls per person.
Tips
- Dip each tortilla in the mole for only a couple of seconds. Left to soak, corn tortillas fall apart before you can roll them.
- Fry the tortillas just until pliable. If they crisp, they crack when rolled.
- No queso fresco? Crumbled feta works, but rinse it first as it is saltier.
Storing and freezing
Keeps 3 days in the fridge, covered, and reheats well in a hot oven until steaming hot all through. Freeze the filled rolls without toppings for up to 2 months.
Questions
What is the difference between enmoladas and enchiladas?
Enchiladas are rolled tortillas in any chilli sauce, often red or green salsa. Enmoladas are the same idea but made with mole, so the sauce is darker, richer and slightly sweet.
Can I make enmoladas vegan?
Yes. Fill them with fried mushrooms, roast squash or black beans instead of chicken, skip the cheese and soured cream, and check that your mole used vegan chocolate and stock, which the easy red mole base does.
Can I prepare them ahead?
Yes. Assemble the rolls and sauce them, cover and chill for up to a day, then bake for 15 minutes, until steaming hot in the middle.
More made with easy red mole
Pollo en Mole Rojo con Arroz (Chicken in Red Mole with Rice)
DFEFNFHuevos Enmolados (Eggs in Red Mole)
NFVTacos de Pollo con Mole y Cebolla Encurtida (Shredded Chicken Mole Tacos)
GFDFEFQuesadillas de Mole con Champiñones (Mushroom Mole Quesadillas)
EFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.