'Easiest Ever' Chicken Mole Enchiladas

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It's so good made it this year for Cinco de Mayo celebration it has a hint of heat but a good one

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Too much peanut butter, and WAY too sweet. I added 3 times the chillies and STILL too sweet.
Tasted like a Reeses' melted over chicken. I recommend skipping the added sugar, using half the stated peanut butter, and upping the heat. It also makes a lot of sauce, so make extra chicken and freeze a pan for later.

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it was little bit 2 much chocolate in the mole need it little bet more Chile in it other then that it was good....my kids love it and there under 5 years old

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Brings back memories when I was living with my parents. This is exactly how mom used to make them. AMAZING!

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I had no idea where to start with mole, so this recipe was invaluable. Once I had the sauce made I deviated from the recipe and stewed my chicken in the sauce to make a chicken mole filling to stuff the corn tortillas with along with cheese and placed the rolls in a casserole dish. I then poured the sauce over each enchilada roll and baked the dish for about 10 minutes. I also added crushed red pepper while preparing the mole sauce and left out the chocolate for a less sweet and more spicy dish. Making them more like the enchiladas I grew up eating here in Northern California.

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oops! I used unsweetened chocolate because I was trying a recipe a friend was trying to give me but she couldn't remember all the ingredients, so I checked here and was only looking at this as a guide to her recipe. LOL So it was bitter, but I thought that was normal because all the store-bought mole I have bought was bitter too, next time I will try it with semi-sweet, and cinnamon like this recipe states... p.s. Baker's semi sweet has no milk ingredients and also the Giradelli's semi sweet chips have no milk (oddly the bittersweet and dark chocolate DO So this was a great GFCF recipe for me! I haven't had mole in a long time because the store-bought version has wheat in it :(

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I just happened to catch a rerun of this episode - so glad I did!! I LOVE mole and have been hesitant to try to make it, but this looked so doable. It was easy and soooo good! My husband kept saying "This is really, really good!" I, personally, like my mole a bit on the sweet side, so if you don't, I would recommend cutting down the tablespoon of sugar and the chocolate some. I did add a couple of tablespoons of chili powder to it to add more depth to the flavor, otherwise I followed it as written. If you love mole, definitely give this a try!!

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This came out amazing! I made it almost exactly as written except with slightly less of the Ibarra chocolate. I used one of the round chocolate pieces which weighed 3.6 oz then tasted it since a few of the reviews thought the dish was too sweet. It was perfect! We just had left overs for lunch and if possible it was even better the next day.

I can't wait to make this again. An enthusiastic 2 thumbs up on this recipe !!!

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This was a huge disappointment. I guess I was expecting something similar to the absolutely exquisite mole served at our local restaurant but with less fuss. I live in south Texas so had no trouble buying the exact brands Marcela recommends. The amount of chocolate used overpowers every other flavor, and it tastes just like eating a chicken enchilada with a glob of melted chocolate on top.
The flavors in a good mole are complex and subtle...a hint of spiciness from the peppers, an undertone of chocolate and nuttiness, etc. This wasn't awful, but it was on a par with the stuff you can buy in a can or jar at the supermarket, so why go to all this trouble? Perhaps small children would like it since it's like a candy bar on top of your dinner.
It also doesn't make sense to dip your tortillas in hot oil and then in the mole, which won't adhere to the oily tortilla at all.
I guess there are no shortcuts to a good mole.

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THIS WAS DELCIOUS – just like Grandma made according to my husband.

My husband is part Mexican so I am always looking for authentic Mexican recipes to make for us. I made this and when my husband came home I told him to close his eye and try something new I made. He of course guessed mole right away and thought it was wonderful. He said it was just like his Grandmother used to make.

He said his Grandmother used to put a small amount of chopped / thinly sliced onion in with the chicken b4 rolling up the enchilada. You can also brown some chicken, put it in the mole and let it simmer to finish cooking.

Marcela, Thanks for the great recipe and keep providing authentic / traditional Mexican dishes!