Mole Enchiladas Recipe

Normex products needed: Mole sauce paste (red, black, or coloradito), corn tortillas, Nestle cream


  •   Mole sauce paste (500 g)

  •  Chicken stock (at least 500 ml)

  • 1 white onion sliced

  •  1 cup of Nestle cream

  •  Cooked chicken breast, shredded OR sliced cooked vegetables

  • 1/4 cup crumbled Queso fresco, or white cheese or Feta

  • Corn tortillas


  1. Place the mole sauce paste in a medium saucepan.

  2. Add chicken stock a bit at time until the consistency is that of a thick gravy. Use a whisk or spoon

    to mix the paste and stock together. Set aside when the desired consistency is reached.

  3. Warm up the tortillas in a pan until the tortillas are soft and flexible.

  4. Use the shredded chicken breast or cooked vegetables to scoop into the middle of the tortilla.

  5. Roll up the tortilla with the ingredients inside. This is now an enchilada.

  6. Repeat this 2 or 3 more times.

  7. Place all of the enchiladas on a plate.

  8. Use a ladle to pour the mole sauce over the enchiladas until covered.

  9. Sprinkle with cheese on top, add cream and the sliced white onion.