Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

What makes these enchiladas so good? The key to the exceptional flavor is the red mole sauce made from a delectable, pureed mixture featuring toasted almonds, onion, tomatoes, chipotle chiles, raisins and cinnamon. You'll turn dinner into a fiesta when you serve this kickin' dish!

Recipe Summary

40 mins
1 hr 20 mins
40 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.

  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.

  • Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.

  • Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.

  • Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.

  • Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.

  • Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.


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Nutrition Facts

439 calories; protein 18.2g; carbohydrates 42.1g; fat 23g; cholesterol 53.8mg; sodium 754.9mg. Full Nutrition