Cheese and Chicken Mole Enchiladas

Total Time: 1 hour
Cheese and Chicken Mole Enchiladas
Share, Email or Print this Recipe: Facebook Link Tweet Link Pinterest Link Email Link Print Link


  • 2 boneless chicken breasts.
  • 1 (10 oz.) package of Los Altos Queso Fresco La Cubeta. (Los Altos fresh cheese La Cubeta)
  • 1 lb. Shredded Queso Los Altos Oaxaca. (Shredded Los Altos Oaxaca Cheese)
  • 1 lb. Oaxaca-style Black mole
  • 12 Northgate corn tortillas
  • 2 tbs. of sesame seeds
  • 1 onion
  • 1 lemon
  • 1 head of lettuce
  • 3 cups of water (enough to cover the chicken)
  • ¼ cup olive oil for frying
  • Salt to taste


  1. Boil the chicken breasts with ½ onion and salt. Remove the chick­en from pan when it is completely cooked. Shred the breasts.
  2. Toast the sesame seeds in a pan without oil.
  3. Heat the black mole in a pan. If the mole is too thick, use the chicken broth to give it a better consistency.
  4. Lightly fry the tortillas in a pan with hot oil, remove and bathe them in the mole sauce. Fill the tortillas with chicken, the Oaxaca cheese, and roll them into an enchilada.
  5. Place the “enmoladas” on a serv­ing dish, pour more mole on them, sprinkle sesame seeds and the fresh cheese on them with slices of onions on top.