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Close-up of three Chicken Mole Enchiladas topped with toasted sesame seeds and raw white onion rings.

Chicken Mole Enchiladas with Shredded Chicken and Toasted Sesame

Authentic Chicken Mole Enchiladas featuring corn tortillas smothered in a velvety, dark chocolate-brown mole sauce. Garnished with toasted sesame seeds and fresh onion rings for a restaurant-quality dinner that's perfect for Pinterest.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Enchilada Components
  • 12 Corn Tortillas approx 15cm
  • 3 cups Shredded Chicken 450g, cooked
  • 2 cups Mole Sauce 480ml, thick dark brown
  • 1/2 cup Chicken Broth 120ml
  • 2 tbsp Vegetable Oil 30ml
Toppings
  • 1 tbsp White Sesame Seeds toasted
  • 1 small White Onion thinly sliced into rings
  • 1/2 bunch Fresh Cilantro sprigs only

Equipment

  • 1 Skillet For flash-frying tortillas
  • 1 Saucepan For warming mole sauce

Method
 

Preparation
  1. Mix shredded chicken with 2 tbsp of mole sauce to moisten. Set aside.
  2. Flash-fry each corn tortilla in hot oil for 5 seconds per side until pliable but not crisp.
Assembly
  1. Dip softened tortilla into warm mole sauce, fill with chicken, and roll tightly.
  2. Place three rolls on a plate and smother generously with extra glossy mole sauce.
  3. Top with sesame seeds, translucent onion rings, and fresh cilantro sprigs.

Notes

Use a mandoline for the thinnest white onion rings.
Ensure the mole sauce is thick and dark brown for the most authentic look.