Bold, smoky, and just a little sultry—these enchiladas hit like your favorite old-school vinyl. The Ole Mole Blend brings deep cocoa richness, chile warmth, and savory spice that’ll have your taste buds doing a double take. Wrapped up in cheesy goodness and smothered in a sauce that sings, this dish turns your weeknight dinner into a full-blown flavor fiesta.
Bold, smoky, and just a little sultry—these enchiladas hit like your favorite old-school vinyl. The Ole Mole Blend brings deep cocoa richness, chile warmth, and savory spice that’ll have your taste buds doing a double take. Wrapped up in cheesy goodness and smothered in a sauce that sings, this dish turns your weeknight dinner into a full-blown flavor fiesta.
1 cup shredded cheese (cheddar, jack, or Mexican blend)
Fresh cilantro and sour cream for garnish
Directions
Make the mole sauce: In a saucepan over medium heat, warm olive oil. Add onion and garlic; sauté until softened. Stir in the Ole Mole Blend, tomato sauce, chicken broth, and cocoa powder (if using). Simmer for 10–15 minutes until thickened and rich.
Prep the filling: In a bowl, combine shredded chicken with ½ cup of the mole sauce.
Assemble the enchiladas: Preheat oven to 375°F. Warm tortillas slightly to prevent cracking. Spoon chicken mixture into each tortilla, roll, and place seam-side down in a baking dish.
Smother and bake: Pour remaining mole sauce over the enchiladas, sprinkle with cheese, and bake for 20 minutes until bubbly and golden.
Garnish and serve: Top with fresh cilantro, sour cream, or a squeeze of lime.
