Social Media

Holy Mole Enchilada Recipe

Holy Mole Enchilada Recipe

Photos of Holy Mole Enchilada Recipe

How To Make Holy Mole Enchilada

Another one of Holy Mole’s Mexican favorites is their enchilada and lucky for you, we’re able to spruce up our own version of the classic dish. Enjoy!

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



  • cupholy mole sauce
  • 8largeflour tortillas
  • 2chicken breastsbaked, shredded (or your preferred filling)
  • 30ozpinto beansor black beans, rinsed and drained
  • 8ozcheeseshredded

To serve:

  • sesame seedstoasted
  • avocadosliced
  • fresh cilantrochopped
  • radishsliced
  • red or green onionsliced
  • cotija cheesecrumbled


  1. Heat oven to 350 degrees F.  Lightly grease a 9×13-inch baking dish with cooking spray.

  2. Pour 1/3 cup mole into the bottom of the baking dish, and spread it around evenly with a spoon to cover the entire surface.  Set aside.

  3. Place a tortilla flat on a plate, and spoon a heaping tablespoon of mole into the center of the tortilla.  Spread it around evenly with a spoon.  Then add ¼ cup of shredded cheese in a line down the center of the tortilla, topped with a spoonful of beans and handful of shredded chicken.  Roll up the enchilada, and place it in the prepared baking dish, seam side down.  Repeat with the remaining tortillas, cheese, beans and chicken.  Then pour the remaining sauce down the center of the pan of enchiladas, and use a spoon to spread it around evenly.

  4. Bake uncovered for 20 to 25 minutes, until the enchiladas are heated through and the tortillas are a bit crispy.  Remove from the oven, garnish with tons of toppings.

  5. Then serve warm, and enjoy!  Or cover and refrigerate for up to 3 days, or freeze for up to 3 months.


  • Calories: 741.28kcal
  • Fat: 19.57g
  • Saturated Fat: 7.65g
  • Trans Fat: 0.39g
  • Monounsaturated Fat: 6.63g
  • Polyunsaturated Fat: 3.01g
  • Carbohydrates: 97.14g
  • Fiber: 18.02g
  • Sugar: 3.97g
  • Protein: 43.61g
  • Cholesterol: 56.76mg
  • Sodium: 678.31mg
  • Calcium: 417.72mg
  • Potassium: 1692.09mg
  • Iron: 7.83mg
  • Vitamin A: 93.07µg
  • Vitamin C: 7.34mg
Share your thoughts on this Holy Mole Enchilada Recipe in the Recipe Sharing forum and let us know how it turned out for you!

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!