Enmoladas (Enchiladas in Mole Poblano)
Soft corn tortillas dipped in warm mole, filled with shredded chicken and finished with more sauce, queso fresco and sesame.
Made with Mole poblano and Corn tortillas from masa harina and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelMedium
- Costabout £2.99 a head
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
Tip the mole into a wide pan with 100 ml water. Warm it over a low heat, stirring, until it is loose and steaming. Use your ready made mole poblano (see the base recipe).
5 min - 2
Warm the shredded chicken (see the shredded chicken base recipe) in a small pan or the microwave until steaming hot all the way through.
- 3
Heat the oil in a frying pan over a medium heat. Fry each corn tortilla (see the corn tortillas base recipe) for 10 seconds a side until soft and flexible, then drain on kitchen paper.
- 4
Dip each tortilla in the warm mole to coat both sides, lay it on a plate, put a spoonful of chicken in the middle and roll it up. Place the rolls seam side down, 2 per plate.
- 5
Spoon the rest of the mole over the top. Scatter with the queso fresco, onion and sesame seeds, add a spoonful of soured cream and serve straight away.
Tips
- Fry the tortillas for only a few seconds. Any longer and they turn crisp and crack when you roll them.
- Work one enmolada at a time. Tortillas left sitting in the sauce go soggy and tear.
- Keep a little hot water to hand to loosen the mole, because it thickens quickly in the pan.
Storing and freezing
Best eaten straight away. Leftover filled rolls with sauce keep in the fridge for up to 2 days and reheat in a covered dish at {t180} for 15 minutes until steaming hot.
Questions
What is the difference between enmoladas and enchiladas?
Enchiladas are tortillas rolled around a filling and covered in chilli sauce. Enmoladas are the same idea but use mole as the sauce, which makes them darker, richer and mildly sweet. They are a classic of Puebla and Mexico City.
Can I make enmoladas ahead?
Make the mole and shred the chicken ahead, but dip and roll the tortillas just before serving. If you assemble early the corn softens too much and the rolls fall apart.
Can I use shop bought tortillas?
Yes. Use fresh soft corn tortillas, and check the label if you need them gluten free. Warm them in a dry pan first so they bend without cracking.
More made with mole poblano
Double 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.