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Chicken Mole Enchilada in a Cheese Roux

Chicken Mole Enchilada in a Cheese Roux




2 🐔 breasts (shredded)
1 tin of plum tomatoes (chopped)
1 medium onion (coarsely chopped)
2 tablespoons of all-purpose (plain) flour
2 tablespoons of butter
1/2 lb of cheddar cheese
2 large tortillas

1 tablespoon of mole sauce
1 tablespoon of tomato paste

Make the Chicken in Mole Sauce


1. Sauté the onion.

2. Boil (or steam) the chicken and then shred it with a fork. 

3. Add the shredded 🐔 to the onions in the pan and add the mole sauce. 

Make a Simple Tomato Sauce

1. Simmer the 🍅 in another pan (add 🍅 paste to thicken the sauce).

Make the Roux

1. Create a cheddar 🧀 roux.

Bake the Enchiladas 

🌡️ 375F ⏱️ 30 - 40 mins

1. Make the enchilada by wrapping the mole chicken in a tortilla.
2. Put the stuffed tortillas in the bottom of the shallow dish.
3. Pour over the tomato sauce

4. Pour over the cheese roux.


Transfer to a plate. 

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