Easy Chicken Mole Enchiladas with La Monjita

Easy Chicken Mole Enchiladas with La Monjita

A 15-Minute Weeknight Favorite Inspired by Milpa Alta

Welcome to our very first blog post! 🎉
We’re kicking things off with one of the most loved dishes you can make with our La Monjita Traditional Mexican Mole — a rich, silky, authentic mole that brings the flavors of Milpa Alta straight into your kitchen.

If you’ve ever wished for homemade-tasting mole without spending hours roasting chiles, toasting spices, and stirring the pot… this recipe is for you. Our dehydrated mole powder is made with three types of traditional Mexican chiles, native cacao, tortilla, and sesame seeds, all blended into an easy, ready-to-use mix.

And today, we’re using it to make the perfect batch of quick, comforting Chicken Mole Enchiladas.
Ready? Let’s cook.

🌶️ Easy Chicken Mole Enchiladas

Serves: 4
Time: 20 minutes
Difficulty: Easy

✨ Ingredients

  • 8–10 corn tortillas

  • 2 cups shredded chicken (rotisserie chicken works great)

  • 1 cup shredded Oaxaca, mozzarella, or Monterey Jack cheese

  • Fresh onion slices (optional)

  • Sesame seeds for garnish (optional)

For the Mole Sauce (La Monjita Mole):

  • 2 tbsp La Monjita Mole powder

  • 4 oz water or chicken broth (for a richer, more traditional flavor)

Scale this ratio up depending on how many enchiladas you’re making.
For a full batch, most families use 1–2 cups of mole.

🍳 How to Make the Mole Sauce

(Using La Monjita’s Official Preparation Instructions)

Ratio: 2 tbsp mole powder + 4 oz water (or chicken broth)

  1. Add 4 oz of liquid (water or broth) to a medium pot.

  2. Add 2 tbsp of Mole La Monjita.

  3. Whisk until fully dissolved.

  4. Bring to a boil.

  5. Reduce to a low boil and simmer for 5–10 minutes.

  6. Remove from heat and let stand 5–10 minutes to thicken.

  7. Your mole is ready! Pour over chicken, enchiladas, rice, veggies — anything you love.

🌯 Assemble the Enchiladas

  1. Warm your tortillas so they’re soft and pliable.

  2. Dip each tortilla lightly in the warm mole sauce (optional but delicious).

  3. Fill with shredded chicken and a small handful of cheese.

  4. Roll tightly and place seam-side down in a baking dish.

  5. Pour warm mole sauce generously over the top.

  6. Add more cheese if you love cheesy enchiladas.

  7. Bake at 350°F (175°C) for 10 minutes, just to melt everything together.

🌟 Serve & Enjoy

Top with:

  • Sesame seeds

  • Crema

  • Fresh onions

  • Cilantro

  • A warm side of rice and beans

Your whole kitchen will smell like a traditional Mexican home — and no one will guess it only took you 20 minutes.

❤️ Why This Recipe Works

La Monjita Mole is deeply flavored because it's crafted with:

✓ Three classic Mexican chiles
✓ Native cacao
✓ Toasted tortilla
✓ Sesame seeds
✓ A recipe inspired by Milpa Alta, one of Mexico’s mole capitals

Just mix, simmer, and enjoy. No grinding, no roasting, no stress.