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Enmoladas (Chicken Enchiladas Made With Mole Poblano)

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“I remember have these a few times in my favourite Mexican place in Chicago. It is dish from Puebla. I love mix of flavours, salty with sweet. I think will make them myself the next time I do tortillas now I found recipe for them. :) I found it here:”

Ingredients Nutrition


  1. Put water, sofrito, chipotle chiles, adobo sauce and bouillon in blender; cover. Blend until smooth.
  2. Put mixture in large saucepan. Add Abuelita chocolate.
  3. Cook, stirring frequently, over medium-low heat for 5 minutes or until chocolate has dissolved completely and sauce has thickened. Set aside; keep warm.
  4. Heat oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in Abuelita mixture.
  5. Fill dipped tortillas evenly with cheese; roll and place in serving dish.
  6. Pour remaining Abuelita sauce over tortillas. Sprinkle with sesame seeds and top with onion and cilantro; serve immediately.

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