Enmoladas (chicken mole enchiladas)

Enmoladas are mole enchiladas, combining fried corn tortillas, mole sauce and shredded chicken. They're easy to make, comforting and delicious, with a tasty mix of spicy and nutty flavors. 

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I remember being introduced to mole the first time I was in Mexico and instantly loved it. To this day, if I see dishes with mole when we're in a Mexican restaurant, I'm always drawn to them as it's a big favorite.

Plus, in all honesty, mole is not one I make all that often at home as it is a bit of a labor of love. Though you can, of course, buy a ready made sauce so you don't miss out enjoying it. 

Mole origins and variations

The name "mole" comes from the Nahuatl word "mōlli" which means sauce or mix. Mole is believed to date back to at least Aztec times, and two areas, Puebla and Oaxaca, lay claim to being where it originates. 

At it's core, mole consists of chili peppers, nuts, fruit and spices. The process of bringing them together can take quite some time. For nearly all versions, the different ingredients are cooked then ground into a paste. Even with modern aids to help the grinding process, it still takes some time given the broad range of ingredients. 

Mole has evolved over time and has many different variations, many of them regional. You'll find different ingredients giving different flavors and different colors to the sauce.

Some are better known than others, and mole poblano - the Puebla version - is probably what most people think of as mole outside of Mexico. It has a deep color and lovely depth of flavor. That's down to the wide variety of dried chilis, nuts and seeds as well as a touch of chocolate.

What's the difference between enmoladas and enchiladas?

Enmoladas simply means "in mole" while "enchiladas" use a simpler chili sauce, whether that's a red chili sauce or salsa verde. Other than that, they are essentially the same thing - corn tortillas wrapped around a filling and coated with the sauce. You'll sometimes also see them describes as "enchladas con mole" for that reason.

In general, enmoladas are chicken mole enchiladas, though they don't strictly have to have chicken as the filling. You could use other meats, or even vegetables and/or beans, if you prefer, as with other enchiladas. Though that said, mole and chicken are perfect partners so do work really well. 

Tex-Mex v Mexican enchiladas

It's worth noting that enmoladas are an authentic Mexican style of enchilada as opposed to the Tex-Mex style which is a little different. Tex-Mex enchiladas are typically baked, with layers of filled tortillas, a thick sauce and cheese. Fillings are generally either ground beef or cheese.

Mexican enchiladas, meanwhile, have a broader range of fillings and use different sauces. You generally fry the tortilla slightly, dip it in sauce, add the filling then top with a little more sauce.

They're less heavy, in part because there's less cheese. They come together that bit quicker, in part no doubt because of their street food origins.

Speeding up chicken mole enchiladas

While making mole can take some time, making enmoladas is in itself quick and easy. And there are ways to make them even easier.

Of course, you could make your own sauce if you like, and it will no doubt take them over the edge, but even a good store bought one will give you a tasty meal. Look for an authentic Mexican one if you can. I know some people recommend Doña Maria brand, though I admit I haven't tried as I can't get it locally.

If you do make your own sauce I suggest making it ahead so you can spread out the effort. You can cook the chicken just for this or you could use leftovers from another meal or use rotisserie chicken.

Making enmoladas

As I mentioned, these are quick and easy with just a few steps. First, warm your chicken so it's ready to use as a filling and slice a little onion. Then, warm through the mole.

Thin the sauce with some chicken broth/stock as you warm it. Exactly how much depends on whether the mole is a paste or already a bit thinner as a sauce. But either way, you want a little extra liquid so it doesn't get too thick as you warm, but also make the sauce a better thickness for coating the tortillas.

Next, fry the corn tortillas in a little vegetable oil, until a little crisper but still pliable, then drain them on paper towel. Dip each tortilla in the warm mole, fill with some chicken, and if you like some onion and cheese, then fold or roll.

Top with a little more sauce, some crema (Mexican sour cream), queso fresco and sesame seeds. If you didn't add sliced onions inside, you might want to add a few slices on top, then they're ready to enjoy.

If you're looking for more easy meals with Mexican flavor, why not also try chicken tostadas or rajas poblanas con pollo (chicken and poblano peppers).

These chicken mole enchiladas, enmoladas, are so easy to put together and packed with comforting, tasty flavors. A perfect way to change up taco night, or really any excuse you want to find.

Try these other easy Mexican favorites:

• Molletes - enjoy as breakfast or a snack, these tasty bean toasts are perfect to use up leftovers, too.
• Espaghueti verde - a delicious combination of pasta in a poblano chili sauce.
• Chicken flautas - crisp, filled and fried tortillas that make great finger food.
• Plus get more Mexican recipes and main dishes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

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