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.


Chorizo Queso Fundido

A cheesy delight to share with friends.


Pumpkin Spice Grilled Elotes

Spice up your summer grilling with these mouthwatering elotes.

Stay in the know with our weekly newsletter

The top Latin food and lifestyle links,
according to our community, for free.

Have no product in the cart!