Mole Verde Chicken Enchiladas

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These enchiladas are stuffed with delicious chicken and avocado, then doused with a delicious green mole sauce. This recipe requires you to first make another recipe from my website mole verde. It’s actually pretty simple to make, but like any mole, requires a long list of ingredients, so I’ve separated the two recipes to avoid any confusion or intimidation. Trust me, these are the easiest enchiladas you can make. The result is something straight out of an upscale Mexican restaurant. This recipe is a parody of the most amazing enchiladas from Red Iguanas in Salt Lake City. If you drive by, you absolutely must stop! Until then, try it at home. I promise, you’ll feel like you’re in Utah dining with me!

Mole Verde Chicken Enchiladas are delicious chicken and avocado stuffed with a delicious green mole sauce.

Preparation time 30 minute

cooking time 30 minute

raw material

  • 1 recipe green mole
  • 1 teaspoon Salt
  • 2 Boneless Skinless Chicken Breasts
  • 2 clove garlic peeled and whole
  • 1 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • 1/2 cup chopped cilantro leaves
  • 1/2 cup sour cream
  • 3 cup shredded mozzarella cheese
  • 1 avocado diced
  • 12-16 corn cake


  • Make a mole verde recipe.
  • Fill the saucepan 3/4 full with water and pour in the salt. Bring to a boil.

  • Add the chicken and garlic cloves to the water. Reduce the heat to medium-low and let the water simmer. Cook the chicken for 15 minutes.

  • Preheat oven to 375 degrees. Lightly grease a 9×13 pan.

  • Remove the cooked chicken from the water and transfer to a mixing bowl. Shred the chicken with a fork. Season with cumin and paprika. Pour in 1 cup mole verde with 1/2 cup sour cream, 1 cup shredded mozzarella, and cilantro. Stir until combined. Gently fold in the diced avocado.

  • Place a spoonful of the chicken mixture into the center of the tortilla and roll the enchiladas. Fold over ends and roll. Place into prepared 9×13 pan. Repeat with remaining tortillas. Pour the mole verde sauce over all the enchiladas, allowing the sauce to fully soak. Sprinkle remaining shredded mozzarella cheese over enchiladas.

  • Bake in preheated oven until cheese starts to brown, about 30 minutes.