'Easiest Ever' Chicken Mole Enchiladas

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My mom used to make the enchiladas the way Marcela makes them - by putting the tortilla in oil and then in the sauce, but I changed that a little bit to avoid the oil. I heat up the tortillas on a flat pan (or directly on the stove if you don't have a flat pan in turn them at least once. Once they are soft, I put them in the sauce and stuff them with whatever I'm going to stuff it with (cheese, chicken, lettuce, onion, potato (alternative to meat, etc. Sometimes I microwave them at the end so that the cheese could melt or to make sure that the enchiladas are warm, but, if you're using queso fresco, that wouldn't help much because queso fresco doesn't melt. Hope this helps.

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i just saw this on tv this morning and intend on making it next weekend for a little dinner party. i LOVE chicken enchiladas con mole and haven't been able to have them anywhere since moving to the ozarks. so, i KNOW this is going to be molto delicioso!

thank you marcela for demystifying a much-loved dish!

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I'd like to share a tip with my fellow Mexican food lovers. First I'd like to share a very brief history... I was born and raised in San Diego, CA. My favorite food in all the world is MEXICAN! I moved to east Tennesee as a young adult. No decent Mexican food to be found. Had to cook it myself and over time I made many attempts to cook enchiladas using less fat...you don't have to dip the corn tortillas in a vat of fat, ha ha! Corn tortillas have to have some fat in order to roll them up without breaking. Lay out the number of tortillas you are going to use. Use a pastry brush to coat them with some sunflower oil or real butter that's been melted, using the least amount possible. Preheat a nonstick large skillet and heat 2-3 tortillas at a time, drop them in your baking dish or plate. When they are all done then you can dip them in the mole and stuff them, or in my case I stuff them without dipping in the mole, place them all in a baking dish and pour the mole over them. I do this assembly line style, it goes pretty fast and you are not left with pools and puddles of fat in your mole sauce!

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Love your recipe and love your show I don't miss it!!!

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I never imagine how easy can be to make Mole! I love the way Marcela gets you involved into Mexican food, she explains you about buenuelos, mole and show people that Mexican food is not only about tacos and burritos, our Mexican cuisine is extensive and full of flavor... it feels so good to have Marcela in food network.

Great recipe, great enchiladas, you will impress your friends!