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.
Ole Mole Chicken Enchiladas
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
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.
Author:The Spice Guy
Ingredients
2 cups cooked, shredded chicken
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2 tbsp Ole Mole Blend
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 (15 oz) can tomato sauce
1 cup chicken broth
8 corn tortillas
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.