Chicken Mole Enchiladas



  • Corn tortillas
  • Pepper jack cheese, grated
  • 1/2 yellow onion, chopped
  • Chicken mole
  • green onions for garnish
  • 1 can enchilada sauce (I found one with minimal ingredients, and yes, this is cheating)
  • 1/2 container fresh salsa
  • cooking oil


In a saucepan, heat the chicken mole on low.  In another saucepan, heat enchilada sauce mixed with salsa.  Using a third pan, add a little oil (likely canola) and heat corn tortillas until warm.  Be careful, they will rip easily.  Holding tortillas in the palm of your hand, add a generous spoonful of mole, a handful of chopped yellow onion, and a small amount of cheese on top of that, then roll up the tortilla, place gently in an oiled baking dish.  Repeat until dish is full.  Using a ladle, distribute enchilada/salsa sauce over tortillas, then sprinkle remaining cheese on top.  Garnish with green onions and bake at 350 for 20 minutes.


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