Enmoladas de Pollo: Easy Chicken Enmoladas with Mole Poblano

Everyone treats mole like a weekend project. It doesn't have to be. Because the mole is already done — every chile, spice, and the whisper of chocolate built right into the paste — a plate of enmoladas (think enchiladas, but bathed in mole instead of red sauce) comes together in about half an hour. The kind of dinner that tastes like you fussed for hours. No le digas a nadie lo fácil que fue.

Serves 4 · 30 minutes

What you'll need

• 1 pack La Monjita Mole Poblano
• 2½ cups chicken broth (plus a splash more to loosen)
• 2 cups cooked shredded chicken
• 12 corn tortillas
• Neutral oil, for softening the tortillas
• To finish: crumbled queso fresco, thin-sliced white onion, sesame seeds, cilantro

Make the mole

1. Whisk the Mole Poblano into the warm broth over medium heat. Add the liquid gradually — start with 2 cups, then thin to taste. You want it to coat the back of a spoon: glossy, not gluey.
2. Simmer gently for 8–10 minutes, stirring so it doesn't catch. If it thickens too much, loosen with a splash of broth. Pruébalo — adjust the salt now.

Build the enmoladas

1. Warm the tortillas in a little oil, about 10 seconds a side, just until pliable. Drag each one through the mole to coat.
2. Fill with shredded chicken, roll, and lay seam-side down on the plate. Ladle more mole over the top.
3. Finish with queso fresco, onion, a shower of sesame seeds, and cilantro. Serve with rice and black beans.

Tips

• Make it vegetarian: swap the chicken for roasted sweet potato or sautéed mushrooms — the mole carries it.
• On thickness: mole tightens as it cools. Keep the broth kettle nearby to loosen leftovers.
• Make-ahead: the sauce keeps 4–5 days in the fridge and freezes beautifully. Reheat low and slow.