Chicken Enchilada With Mole Sauce Recipe: Rich Chocolate-Chile Depth

This dish delivers the authentic flavors of Mexico with its complex, layered sauce and tender chicken filling. The mole sauce, rich with chocolate and chiles, transforms simple enchiladas into a gourmet experience.

I’ve perfected this recipe to balance deep, smoky notes with just enough sweetness. The result is a restaurant-quality meal that impresses every time, with each bite offering a harmonious blend of textures and tastes.

Ingredients for Chicken Enchilada with Mole Sauce

Authentic Mexican ingredients build layers of smoky, sweet, and earthy complexity in every bite.

The chiles are non-negotiable for genuine mole. Find dried ancho and pasilla at Latin markets or Penzeys online—avoid substitutes as they won’t deliver the same depth. The plantains add natural sweetness to balance the heat (ripe ones are key, with blackened peels). For the chocolate, Ghirardelli or Valrhona 70% gives the right bittersweet contrast without overwhelming the sauce.

No ancho chiles? Mulato chiles at a 1:1 ratio work in a pinch. Missing pasilla? Guajillo chiles offer a similar fruity heat. The almonds can be swapped for peanuts or pumpkin seeds—toast them first for maximum flavor. For a quicker version, store-bought mole paste (like Dona Maria) can replace the sauce base, but the homemade version is worth the effort.

Mole sauce keeps beautifully—store in an airtight container for up to 5 days in the fridge or freeze for 3 months. The enchiladas themselves are best assembled fresh, but you can prep the filling and sauce a day ahead. Toast the tortillas just before assembly to prevent sogginess.

Step-by-Step Instructions for Chicken Enchiladas With Mole Sauce

Master the technique of layering flavors to create a complex, velvety mole that elevates these enchiladas.

Step 1: Toast and Rehydrate the Dried Chiles

Heat a dry skillet over medium-high heat and toast the 4 whole dried ancho chiles and 3 whole dried pasilla chiles for 30 seconds per side until fragrant. Be careful not to burn them—this would make the sauce bitter. Remove the stems and seeds, then place the chiles in a bowl.

Cover with 2 cups hot chicken broth and let them soak for 15 minutes until softened. The liquid should be just warm enough to steep the chiles without cooking them. This step extracts their deep, smoky flavor and ensures a smooth sauce later.

Step 2: Prepare the Mole Base with Aromatics

In the same skillet, heat a small amount of oil over medium heat. Add the roughly chopped white onion, minced garlic cloves, and cored and quartered roma tomatoes. Sauté for 6-8 minutes until the onions are translucent and the tomatoes begin to break down.

Transfer the soaked chiles and their soaking liquid to a blender. Add the sautéed aromatics, 0.25 cup almonds, 0.5 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp dried oregano. Blend until completely smooth, straining if necessary to remove any remaining chile skins.

Step 3: Finish the Mole Sauce with Chocolate

Return the puréed mixture to the skillet and cook over medium-low heat for 10-12 minutes, stirring frequently. The sauce should reduce slightly and thicken. Taste and adjust seasoning—you want a balance of earthy, smoky, and slightly sweet notes.

Off the heat, stir in the 2 oz dark chocolate until fully melted and incorporated. This adds richness and depth, rounding out the chile flavors. The sauce should be glossy and coat the back of a spoon. Keep it warm over low heat, stirring occasionally.

Step 4: Assemble and Bake the Enchiladas

Lightly toast the 12 pieces corn tortillas to prevent them from falling apart when rolled. Dip each tortilla in the warm mole sauce to soften, then fill with a portion of the poached and shredded 1.5 lb chicken breast and a few slices of peeled and sliced ripe plantains. Roll tightly and place seam-side down in a baking dish.

Pour the remaining mole sauce over the top, ensuring each enchilada is well coated. Bake at 350°F for 15-20 minutes until heated through and bubbling at the edges. Garnish with toasted sesame seeds before serving.

Troubleshooting chicken enchilada with mole sauce

Sauce Too Thin

If your mole sauce feels watery, simmer it uncovered over medium-low heat for an additional 5-10 minutes. Stir frequently to prevent scorching. I often add 1 tbsp cornstarch mixed with 1 tbsp cold water for a quick fix, but purists prefer reduction only. 💡

Sauce Too Thick

Thicken mole too much? Whisk in ¼ cup warm chicken broth at a time until it reaches the right consistency. Remember, it should coat the back of a spoon but still pour easily. The plantains will release moisture during baking, so err on the thicker side.

Bitter Mole Flavor

Burnt chiles cause bitterness. If this happens, balance with 1 tsp brown sugar or ½ tsp honey. For prevention, toast chiles over medium heat for just 20-30 seconds per side—they should smell fragrant, not acrid. The chocolate also helps mellow harsh flavors.

Tortillas Tear When Rolling

Dip tortillas in warm mole sauce for only 5 seconds per side to soften without oversaturating. Use tongs for gentle handling. If they still break, try warming them in a dry skillet for 10 seconds per side first to make them more pliable.

Chicken Dry in Filling

Poach chicken in simmering broth for 12-15 minutes, then shred immediately while warm. Mix with ¼ cup mole sauce before rolling to add moisture. Avoid overcooking—165°F internal temp is perfect. ✨

Sauce Separates

If the chocolate separates, remove from heat and whisk vigorously. A splash of hot broth can help re-emulsify. To prevent this, ensure chocolate is fully melted off-heat before returning to the stove. Constant stirring during cooking maintains a smooth, velvety texture.

Frequently Asked Questions