Mole (pronounced mole-ay) is a Mexican sauce made with chili peppers and cocoa,. It’s delicious on meat, often added to burritos, and goes perfectly with cheesy chicken enchiladas! This recipe is a pared down, simpler recipe than a traditional mole, and a good way to introduce yourself to this yummy sauce. If you like this, try a more involved recipe with roasted chilis, tomatillos and more spices.


This recipe can be made as spicy hot as you like it – adjust the chili powder to your liking (or add the jalapeno if you want it.) You can also make it vegetarian (substitute veg stock for the chicken stock), or use it with pork or beef instead of chicken. (Pulled pork would be lovely in these enchiladas!)


See below for recipes for Mexican Rice and Refried Beans to serve with your enchiladas.


For the Sauce

2 Tbsp Oil (use canola, avocado, grapeseed or other high heat oil)

1 Medium onion, diced

4 cloves Garlic, minced

1 Fresh Jalapeno (optional), cored, seeded and diced

¼ C Chili Powder (Leave this out if you want no “heat” whatsoever.)

3 Tbsp Flour

2 teasp Cinnamon

2 teasp Cumin

2 teasp Coriander

3 C Chicken Stock

3 Tbsp Peanut Butter (I like natural, as there’s no added sugar)

2 Tbsp Cocoa Powder (unsweetened)

1 Tbsp Tomato Paste

1 teasp Salt


Heat the oil in a medium saucepan and add the onion.

Saute until translucent, then add the garlic and the jalapeno for another 1-2 minutes.

Add the spices and flour. Stir and cook a further 1-2 minutes.

Add the stock, stirring to combine everything.

Add peanut butter, cocoa powder, tomato paste and salt and heat through. (Don’t boil.)

Remove from heat.

Using an immersion blender (or food processor) puree until smooth.

Allow to cool to room temperature before using.


For the Enchiladas

1 batch Mole Sauce (at room temperature)

3 C Cooked Chicken (from a roasted or slow cooked chicken is best, otherwise thighs are good), chopped or pulled apart

12 Corn Tortillas

2-3 C Sharp Cheddar Cheese, grated


Preheat oven to 350F.

Put ½-1 cup sauce in a bowl and toss the chicken in it.

Dip tortillas briefly in a pie dish of room temperature water to soften them.
Place the tortillas flat on your work surface and put 2-3 tablespoons of chicken across the middle, with a bit of grated cheese.

Spread about ½ cup of the sauce on the bottom of a baking pan.

Roll the tortillas into tubes around the filling, and place seam side down in the pan.

Spread the remaining sauce evenly over the enchiladas, and cover with shredded cheese.

Bake for 30-40 minutes, until the insides are hot and the cheese is nicely melted.

Remove from the oven, and serve hot.


Mexican Rice

3 Tbsp Oil

1 C Long Grain Rice (uncooked)

¼ C Onion, minced

1-2  clove Garlic, minced

½ teasp Ground Cumin

2 C Vegetable Broth

2 Tbsp Tomato Paste


Heat oil in a medium sauce pan until “glossy”.

Add onion, garlic, rice and cumin and toast until onions are translucent.

Stir in vegetable broth and tomato paste.

Bring to a boil, cover, and simmer on low-medium low for 20-25 minutes.

Fluff with a fork and serve.


Easy Mexican Refried Beans

1 Tbsp Olive Oil

½ C Onion, minced

2 cloves Garlic, minced

¼ teasp Cumin

¼ teasp Coriander

2 (15oz) cans Pinto Beans, drained but not rinsed

½ C Water

Salt to taste (may be unnecessary)


In a medium saucepan, or large frying pan, heat the oil until glossy.

Add onions and salt and cook until translucent.

Add garlic, cumin and coriander and lightly saute for 2-3 minutes.

Add beans and water, cover and simmer for 5 minutes.


Remove from heat and mash to your preferred consistency.