Enmoladas are enchiladas made with mole sauce. They are a super satisfying and flavor packed meal. The filling options are endless and they make a perfect weeknight meal for the whole family.
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What Are Enmoladas
Enmoladas are a delectable dish traditionally filled with chicken and smothered in rich, flavorful mole sauce.
Think enchiladas but mole sauce instead of a green or red chile salsa.
Chicken Enmoladas are a beloved dish in Mexican cuisine. They feature tender, shredded chicken rolled up in corn tortillas and then generously covered in mole sauce, sometimes drizzled with crema and crumbly cheese, creating a delightful combination of flavors.
Traditionally mole Poblano is used when making enmoladas.
The mole sauce itself is a masterpiece, boasting a rich blend of chili peppers, chocolate, and various spices. This complex sauce takes time and dedication to prepare, but the results are beyond worth it.
The savory, slightly spicy, and subtly sweet notes of mole perfectly complement the chicken, creating a dish that’s truly unforgettable.
But what about those of us who don’t eat meat? Can we experience the joy of enmoladas without compromising our dietary choices?
Absolutely! Let me introduce you to the world of vegan enmoladas that are just as scrumptious as the traditional chicken based ones.
More Enchilada Recipes to Try
- Vegetarian Enchiladas Verdes (with Cheese & Poblano Peppers)
- Authentic Enchiladas Michoacanas (Red Enchiladas)
- How to Make Vegan Enfrijoladas
If you need a quick way to reheat enchiladas, the air fryer is a good option. Learn how from this article by Nadia for Simple and Fraiche “How to Reheat Enchiladas in an Air Fryer“.
The BEST Vegan Enmoladas
To create an equally delicious vegan version of enmoladas, it’s just a matter of finding a suitable substitute for the filling and a non-dairy alternative for the toppings if you want to use them.
But don’t worry amigos because there are plenty of fantastic alternatives available that will make your taste buds fully satisfied.
Vegan Protein Options: In place of chicken, you can use a variety of vegan protein sources such as tofu, tempeh, or seitan. Though it contains less protein than tofu or seitan, mushrooms are also a good option. All of these alternatives offer a similar texture and absorb the flavors of the mole sauce beautifully.
Plentiful Veggies: Boost the nutritional value and flavors by adding a colorful array of vegetables to your enmoladas. I like to combine the veggies with a protein for more flavor.
Vegan Mole Sauce: Luckily, many store-bought mole sauces are vegan-friendly. Be sure to read labels and choose one without animal-derived ingredients. Alternatively, you can make your own vegan mole sauce. I used my mole ranchero sauce for these vegan enmoladas.
Corn Tortillas: Corn tortillas are naturally free of animal products, but can always double check the label for any unexpected dairy or animal-based additives.
Toppings: I like to use just a sprinkling of sesame seeds. But if you want to add creaminess you can drizzle with vegan crema. I have a delicious almond crema recipe for you to try.
For the cheese you can use any vegan or dairy-free cheese that crumbles. One like my vegan cotija is a great option.
Another topping option is sliced white onion.
Why You’ll Love This Recipe
- If you love enchiladas then you’ll love these enmoladas.
- This is a great way to use up leftover mole sauce.
- The filling options are flexible. You can use your favorite veggies or vegan protein or cook for a home with different dietary need.
- The vegetables used, vegan protein and mole sauce ingredients are all nutrient-dense ingredients.
- A great way to get more veggies in one meal.
- Enmoladas can be made for a regular weeknight meal or be dressed up for a special occasion, dinner party or a holiday party.
These are the ingredients I used to make the enmoladas you see before you in these photographs. Feel free to adjust and use your favorite veggies and proteins like those mentioned above.
- Oyster Mushrooms
- Squash: I used a variety popular in the Yucatan Peninsual that is a large green pattypan squash. Another name is “Total Eclipse Pattypan Squash”. You can use regular zucchini or chayote too.
- Onion & Garlic
- Mole Ranchero: You can use any type of mole you’d like.
- Corn Tortillas
- Sesame Seeds
- Olive Oil
- Salt and Black Pepper
- Optional Toppings: As previously mentioned you can use crema, cheese and onion slices if desired.
How to Make Vegan Enmoladas
Making these delicious vegan Enmoladas isn’t that difficult, make sure to have all the ingredients ready to use.
Step 1: Have your mole sauce prepared and ready to use. If you’re using my mole ranchero you can use it warm or from leftovers. When using a store-bought mole sauce follow the instructions on the package.
Step 2: Heat the oi in a large pan and once hot add the mushrooms. Sauté until they’re crispy on both sides, remove from the pan and set aside.
Step 3: Add the chopped onion to the pan and you can add a little more oil or a splash of water. Cook until soft.
Step 4: Add the garlic, carrot and squash, season and sauté until everything is tender. Then mix in the cooked mushrooms back to the pan and cook for another 5 minutes.
Step 5: Heat the tortillas on a comal or the microwave. Stuff with some filling, each plate gets 3 tortillas. Drizzle with warm mole sauce, then sprinkle with sesame seeds or your chosen toppings. Serve and enjoy!
What Do Enmoladas Taste Like
These plant-based enmoladas are packed with delicious flavors and textures.
The slightly spicy mole compliments the touch of sweetness from the carrots and the savory flavors of the calabacita. The umami flavors of the oyster mushrooms go perfectly with the vegetables and rich mole sauce.
You definitely need to give this delicious meatless recipe a try!
How to Serve Enmoladas
As you can see in my photos I paired my enmoladas with steamed green beans. It’s quite the simple meal and my mission was to use whatever I already had in my refrigerator.
Enmoladas pair wonderfully with rice or beans, or both. These Mexican side dishes enhance the meal’s nutritional balance and flavor profile too.
How to Store Leftovers
To store enmolada leftovers I highly suggest not assembling them, this is because the tortilla will become soggy. A way you can improve that is by frying the tortilla first (like with enchiladas), but it won’t entirely prevent it from falling apart.
I would suggest storing the enmolada components in separate containers in the refrigerator. The veggies will keep fresh for 5 days or so, the mole sauce will keep for up to 1 week.
Are Enmoladas Spicy?
The level of spiciness can vary depending on the mole sauce you use. If you use my mole ranchero then it will be a medium-mild heat. Mole Doña Maria tends not to be spicy.
Can I Customize The Veggies in Enmoladas?
Absolutely! Be creative with your vegetable choices. Potatoes, green leafy vegetables, seasonal vegetables, and different types of mushrooms all work beautifully in enmoladas.
I tend to use what ever small bits and pieces are left in my refrigerator that need to be used up.
The BEST Enmoladas Recipe
These enchiladas smothered in rich, luscious mole sauce are a true delight for the taste buds. They’re proof that going meatless doesn’t mean sacrificing flavor. So, get into your kitchen and make some enmoladas asap. You won’t be disappointed!
With your choice of vegetables, vegan protein, dairy-free ingredients, and a delectable vegan mole sauce, you’re in for a treat. Don’t forget to customize with your favorite veggies and enjoy this plant-based twist on a beloved Mexican classic.
Happy cooking, and even happier eating!
The BEST Enmoladas Recipe (Mole Enchiladas Vegan)
- 1 lb. oyster mushrooms
- 1/2 cup white onion chopped
- 2 cup zucchini chopped into small bitesize pieces
- 1 large carrot peeled and finely diced
- 3 whole garlic cloves minced
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon ground black pepper adjust to taste
- 2 Teaspoons olive oil
- 12 corn tortillas
- 4 cups mole sauce use my mole ranchero recipe
- Make a batch of my mole ranchero sauce or prepare your store-bought mole according to the package instructions.
- Heat the oil in a large non-stick pan and sauté the mushrooms until golden brown on both sides. Remove from the pan and set aside.
- Sauté the onion until soft. You can add more oil or a splash of water to the pan to help cook it.
- Add the zucchini, carrot, and garlic to the pan and season with salt and pepper. Cook until the vegetables are tender.
- Mix in the cooked mushrooms and cook for another 5 minutes. Adjust seasoning if desired. Turn off heat and set aside.
- Warm the tortillas on a hot comal or the microwave. Fill with the cooked veggies and fold in half moon shapes or roll up if desired. Each plate should have 3 filled tortillas.
- Drizzle the plates with 1 cup each of warm mole sauce. Sprinkle with half a teaspoon of sesame seeds. Serve immediately with your favorite side dishes and enjoy!
If you’d like you can also serve with a drizzle of crema and some crumbled queso fresco or cotija, and some sliced onion. Please notice that the nutritional information will vary depending on what type of mole you use as well as the corn tortillas you use. The calculations are based on my mole ranchero. Additionally any side dishes are not factored into these calculations.
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Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…