Día de Los Muertos Mole Enchiladas

Decorate these delicious and easy to make mole enchiladas for your Día de Los Muertos altar.

  • Servings 4
  • 30 mins.
  • Easy



  • 8-12 Corn Tortillas
  • 1 tbsp. Olive Oil
  • 1 cup Shredded Chicken
  • ½ cup Cotija Cheese
  • ½ cup Queso Fresco
  • 2 cups Oaxacan Black Mole
  • 1 cup Sour Cream


  1. Preheat oven to 350°F.
  2. Place chicken in a large pot. Cover with water and bring to a boil. Boil for about 25 minutes or until cooked all the way through. Cut chicken into smaller pieces, place in a large bowl, and shred manually.
  3. In a large saucepan heat olive oil and warm tortillas until soft. Immediately transfer to a plate and cover with linen to keep warm.
  4. To assemble the enchiladas, place one tortilla in the center of a plate. Fill with shredded chicken and cheese. Roll up and place in baking sheet with the seal down.
  5. Place in the oven and bake until cheese is melted, about 10-15 minutes.
  6. Fill a piping bag with sour cream.
  7. Remove enchiladas from the oven. Cover with black mole and decorate a skull on top with the sour cream.
  8. Decorate with marigold flowers.

Pro Tips

You may use other types of mole, depending of its availability at your local grocery store.


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