Authentic Chicken Mole Enchiladas Recipe

Chicken Mole Enchiladas

Our recipe of the week is Chicken Mole Enchiladas, a classic authentic Mexican recipe, not some Americanized hybrid. This will quickly become a favorite recipe in your house. Give it a try this weekend.

This recipe comes from the website See the link at the bottom of the blog.


Real Mexican food—the way it’s cooked in places like Puebla, Oaxaca, and Mexico City—can be incredibly healthy fare, reliant as it is on tons of fresh produce and lean proteins.

These enchiladas are not only easier to make than the Americanized versions served in most restaurants, but they’re also tastier and contain just 30 percent of the calories.

Only 410 Calories, 15 Grams of Fat, 430 mg Sodium



Makes about 4 servings

1 bottle (8 oz) mole negro sauce
About 2 cups low-sodium chicken broth
4 cups shredded cooked chicken (store-bought rotisserie chicken works well)
8 corn tortillas
1⁄2 cup crumbled queso fresco or feta
1⁄2 red onion, sliced into thin rings


1) In a medium saucepan, combine the mole and enough broth to thin it out to the consistency of ranch dressing (bottled moles vary in concentration).

2) Simmer for 10 to 15 minutes, adding more broth as you need it.

3) Heat the chicken in the microwave on 50% power for about a minute.

4) Add a few tablespoons of the mole, and toss to evenly coat the chicken with a thin layer of the sauce.

5) Heat a large cast-iron skillet or sauté pan over medium heat.

6) When hot, toast the tortillas individually until pliable and lightly browned on the surface.

7) Immediately place a scoop of the chicken in the center of each tortilla and roll like a burrito (they should be well filled but not overflowing with chicken).

8) Serve topped with a few tablespoons of mole sauce, a sprinkle of cheese, and onion rings.


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