Enmoladas

Name: Enmoladas (Chicken and Cheese Enmoladas)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Mexico
Ingredients: 450 g (1 lb) boneless, skinless chicken breasts; 1 small white onion, quartered; 2 cloves garlic, smashed; 1 tsp salt; 200 g (7 oz) Oaxaca cheese or Monterey Jack; 12 corn tortillas; 150 g (5¼ oz) mole paste (e.g., Doña María); 750 ml (3 cups) chicken broth; 20 g (¾ oz) dark chocolate (70% cacao); 100 g (3½ oz) queso fresco or cotija; 1 white onion, thinly sliced; 120 ml (½ cup) Mexican crema or sour cream; 2 tbsp vegetable oil

Also known as Enmoladas, Enchiladas oaxaqueñas, Tortillas en mole negro

📍 Oaxaca (southern Mexico) ★ 4.3

Last updated Aug 29, 2026 · Reviewed by the WhatWhereVacay editorial team

Corn tortillas bathed in Oaxacan mole negro, rolled and topped with crumbled queso fresco, raw onion, and sesame seeds — a celebratory Oaxacan dish whose name means "in mole."

About Enmoladas

Enmoladas are a traditional Mexican dish from the state of Oaxaca, made by dipping lightly fried or fresh corn tortillas in a generous quantity of mole negro — the dark, complex, slow-cooked sauce of chillies, chocolate, sesame, plantain, and dozens of other ingredients that Oaxaca is most famous for. The filled tortillas are rolled or folded like enchiladas, topped with more mole, crumbled queso fresco, raw onion, and toasted sesame seeds, and served either as a main course with rice or as part of a larger mole platter.

Unlike the more familiar enchiladas rojas of central Mexico, enmoladas depend entirely on the depth of the mole sauce, which is what gives the dish its name: enmolada literally means "in mole." Each Oaxacan family and restaurant has its own mole negro recipe, often passed down through several generations, and the sauce is typically prepared in large batches over the course of a day, starting with dried chillies (mulato, pasilla, ancho, and sometimes guajillo) toasted and ground with a long list of spices, seeds, and a small amount of bitter chocolate.

Enmoladas are at their best when the mole has been simmered for several hours so the chillies lose their raw heat and the sauce turns glossy and almost black. The dish is a fixture of family celebrations in Oaxaca, especially weddings and baptisms, and is commonly paired with a cold glass of atole or a Mexican lager to balance the richness of the sauce.

🏛️ History & Culture

Enmoladas are a close relative of enchiladas, differing mainly in their sauce: they are bathed in rich, complex mole rather than a simpler chili-based sauce. The dish's exact origin is not precisely documented, but it clearly emerges from the deep culinary traditions of central and southern Mexico, particularly the states of Puebla and Oaxaca, where mole is a cornerstone of regional cooking.

Regional variations follow the style of mole used—ranging from the sweeter, cocoa-heavy mole poblano to the darker, more intense mole negro of Oaxaca—while the filling may include shredded chicken, cheese, or both. Enmoladas are commonly served as a hearty main course during family gatherings and celebrations, reflecting the cultural importance of mole as a festive, labor-intensive sauce that brings communities together around the table.

🍳 How to make Enmoladas

AI-assisted, not kitchen-tested

Enmoladas (Chicken and Cheese Enmoladas)

Enmoladas are enchiladas bathed in a rich, complex mole sauce. This home-friendly version uses a quality mole paste for convenience while keeping all the classic flavors.

Prep: 25 min
Cook: 35 min
Total: 60 min
Serves: 4
Difficulty: Medium

Recipe ingredients

450 g (1 lb) boneless, skinless chicken breasts, or thighs
1 small white onion, quartered, for poaching
2 cloves garlic, smashed, for poaching
1 tsp salt, for poaching, plus more to taste
200 g (7 oz) Oaxaca cheese or Monterey Jack, shredded, divided (reserve some for topping)
12 corn tortillas, 6-inch (15 cm) size
150 g (5¼ oz) mole paste (e.g., Doña María), adjust to taste; or make from scratch if you prefer
750 ml (3 cups) chicken broth, low-sodium
20 g (¾ oz) dark chocolate (70% cacao), optional, for extra depth
100 g (3½ oz) queso fresco or cotija, crumbled, for garnish
1 white onion, thinly sliced, for garnish
120 ml (½ cup) Mexican crema or sour cream, for garnish
2 tbsp vegetable oil, for warming tortillas

Steps

1 Poach the chicken: Place the chicken breasts, quartered onion, smashed garlic, and 1 tsp salt in a medium pot. Add water to cover by 2.5 cm (1 in). Bring to a boil over high heat, then reduce to a simmer. Cook for 15–18 minutes, or until the internal temperature of the thickest part reaches 74°C (165°F). Remove the chicken from the pot and let cool slightly. Shred the meat with two forks and discard the poaching liquid and aromatics.
2 Make the mole sauce: In a saucepan, combine the mole paste and chicken broth. Whisk over medium heat until the paste is fully dissolved and the sauce is smooth. Add the dark chocolate if using, and stir until melted. Simmer gently for 10 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust with salt if needed. Keep warm over low heat.
3 Preheat the oven to 180°C (350°F). Lightly oil a 23x33 cm (9x13 in) baking dish.
4 Warm the tortillas: Heat a dry skillet or griddle over medium-high heat. Working one at a time, warm each tortilla for about 15 seconds per side until soft and pliable. Alternatively, microwave them between damp paper towels for 30 seconds. Keep them covered with a clean kitchen towel.
5 Fill and roll: Place a warm tortilla on a work surface. Spoon about 2 tablespoons (30 g) of shredded chicken and 1 tablespoon (10 g) of shredded cheese down the center. Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas, arranging them snugly in a single layer.
6 Pour the warm mole sauce evenly over the rolled tortillas, making sure they are fully coated. Sprinkle the remaining shredded cheese (about 100 g / 3½ oz) over the top.
7 Bake uncovered for 15–20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. If you prefer a browned top, switch to broil for the last 2 minutes, watching carefully.
8 Serve immediately, garnished with crumbled queso fresco, sliced white onion, and a drizzle of crema.

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🧺 Key ingredients

Corn tortillas
Mole negro (mulato, pasilla, ancho chillies, sesame, plantain, chocolate, spices)
Chicken or cheese filling (optional)
Queso fresco
White onion
Toasted sesame seeds
Lard or oil

🍴 Where to eat it

Traditional restaurants in Oaxaca city, family kitchens during weddings and baptisms, and Oaxacan-speciality restaurants in Mexico City and Los Angeles.

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