Vegetable Enchiladas with Mole Sauce
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One of my favorite ethnic flavors is Mexican food, especially when it includes a variety of herbs and spices. Mole sauce, pronounced mow-lay, is on the top of my list for its complex and layered flavor and is almost always my first choice at any Mexican restaurant. Though the traditional mole sauce you will find in central Mexico takes hours, if not days of slow cooking, I have found a quick recipe that is also very delicious and calls for second helpings every time I make it for guests. Many versions of mole, though not all, do include cinnamon and chocolate, as does this recipe. Here is how I make my mole sauce for these oh-so-yummy vegetable enchiladas. Of course, you can always add some chicken to the vegetable mix if you prefer.
For my enchiladas I made a double batch so that I could bake the second half for my vegetarian sister and her kids for their visit to Portland tomorrow. This is a family favorite for us and we serve it with Mexican rice, black beans and some home made guacamole. Ummmm, I am getting very hungry! ~ Lia
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14 Comments
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Leslie
March 2, 2025 at 2:35pm
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Lia
March 3, 2025 at 9:59am
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Brenna
August 23, 2015 at 10:37pm
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Lia
August 24, 2015 at 8:15am
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Ana
April 19, 2014 at 8:46am
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Lia
April 19, 2014 at 12:50pm
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Renee’
April 19, 2014 at 7:32am
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Lia
April 19, 2014 at 12:47pm
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Barbara
April 18, 2014 at 7:05pm
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Lia
April 19, 2014 at 12:48pm
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April 18, 2014 at 6:38pm
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Lia
April 18, 2014 at 6:58pm
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Cheryl
April 18, 2014 at 6:31pm
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Lia
April 18, 2014 at 6:57pm
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Leave a CommentI didn’t notice if you had how many serving this made.
It uses 10 tortilla shells, so 5 servings.
This looks delicious! Hoping to make it this weekend. How long does the mole sauce last? do you think it could be frozen? Do you think this dish could be frozen after cooking? Thanks!
Yes you can absolutely freeze this dish, probably for up to 1 year. The mole sauce lasts up to 1 week in the refrigerator.
I’m from México and one of my favorite dishes is sweet red mole poblano. In september I’m going to live in the UK and I was worried I would have to say goodbye to my beloved mole since I know for sure I won’t be able to find the ingredients plus I won’t have the time to make it. But now that I found your recipe I think I’m going to give it a try. The only thing I would change is the flour, we use here toasted bread (bolillo) or toasted tortilla 🙂
And if you ever come to México, if you come north and you want to try this dish, ask for enchiladas. If you go south, ask for enmoladas. And specify if you want them spicy or sweet.
I’m adding your site to favorites so I can learn more about how to cook mexican food different ways 🙂 thank you ! you are a lifesaver, believe me !
There is nothing quite like authentic mole. I will be looking forward to it when I visit Mexico again. Thanks for the tips. In the meantime, this helps with the craving. I am sure you can adjust it to your taste and preference too.
YUM!
Indeed!
Mexican cuisine is my most favorite comfort food in the world. I’ll be trying this recipe very, very soon. It sounds wonderful.
I am warming up the second batch for lunch today. Yum!
Wow, not only does this dish look delicious, it just looks beautiful! I have been wanting a good recipe for enchiladas, so I need to make these soon. Thank you so much for the recipe and step-by-step photos : )
This is a good one. The best I have made (and eaten anywhere). I often do a chicken version too, but my sis and her family are vegetarians and they will be sharing this with me this weekend. 😉
Growing up my folks were friends with a couple from Mexico. Boy can that lady cook. One of my favorite dishes she ever made was mole. I haven’t had it in years. So thanks for sharing. I think some Mexican comfort on is on the menu this weekend.
Swoon! I love Mexican food. It is comfort food to me too. 😉
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