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Green Mole Chicken Enchiladas Recipe (Zacatecas-Style)

Really Good Green Mole Chicken Enchiladas – Zacatecas-Style are so flavorful and will take over as your favorite Enchiladas!

Chicken enchiladas with a green Mole sauce on a gray plate garnished with guacamole and cilantro. Tomatillos and jalapenos sit in the background.

I thought enchiladas always had red enchilada sauce on them. When I opened the can, the sauce was green! I’m here to tell you these Really Good Green Mole Chicken Enchiladas will be changing what you thought really good enchiladas were and, there isn’t a can involved!

Zacatecas is a city in North-Central Mexico. They have a rich mining history and a vast list of foods traditional to the country. Enchiladas, tortas, and stewed foods are common.

For John and I, it all started at a Mexican restaurant that we used to go to that served a spicy green salsa made from tomatillos. It wasn’t long that we were trying to recreate it and my tacos and now my enchiladas were topped or stuffed with spicy green sauces.

Our local newspaper posted this recipe over a year ago. Even though it took me a while to get around to making it, I always knew it was just waiting for me.

When I dove into it, it didn’t take me long to figure out that there were some serious errors in their writing of this recipe. Of course, I did what any human being would do…I googled it.

It was very evident that this recipe had been adapted from a recipe that had appeared in Saveur. By the time I looked it up, I already had my chicken cooked and deboned.

This recipe was actually for a whole chicken cut and served in 8 pieces or 6 servings. I’m totally happy with the way that I made it. It went so much further not to mention so deliciously wrapped in tortillas topped with this delicious fresh tomatillo, cilantro, and jalapeno sauce.

The next time I make this recipe, I’ll do it exactly the same way.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

To chicken enchiladas sauced with Green Mole on a gray plate and garnished with guacamole and cilantro.

Really Good Green Mole Chicken Enchiladas – Zacatecas-Style

Author: Hostess At Heart
Really Good Green Mole Chicken Enchiladas – Zacatecas-Style are so flavorful and will take over as your favorite Enchiladas!
5 from 2 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine Mexican
Keyword: Mole Chicken Enchiladas
Servings: 10



  • 1 whole chicken 3-4 pounds
  • 1 bunch cilantro tops and stems separated
  • 2 tsp kosher salt
  • 1 tsp peppercorns
  • 2 cloves garlic smashed
  • 1 large yellow onion roughly chopped
  • 1 bay leaf


  • 8 oz fresh tomatillos 6-8, peeled and chopped
  • 2 jalapenos seeds and ribs removed and roughly chopped
  • 1 tsp salt
  • 1/2 of the tops of the cilantro bunch
  • 2 garlic cloves minced
  • 2 flour tortillas torn in large pieces


  • Corn or flour tortillas toasted
  • Remaining cilantro leaves chopped
  • Garnishes such as Cotija cheese avocados, tomatoes



  • In a 7 quart dutch oven or stock pot cook the chicken, cilantro stems, salt, pepper, onion, garlic, bay leaf, and 12 cups water. Bring to a boil. Reduce to medium-low and simmer covered, stirring occasionally until chicken is cooked completely, approximately 30 minutes.
  • Remove chicken from saucepan and strain the liquid through a fine mesh strainer. Reserve 4 cups of the liquid and save the remaining liquid for another use. (Mine is in the freezer for another recipe).
  • Let chicken cool and remove the skin and bones. Chop into bite-sized pieces.


  • Heat the tomatillos and jalapenos in a saucepan over medium heat. Cook, stirring occasionally, until dark and thickened. Transfer to a blender and add cilantro leaves, salt, garlic, torn tortillas, and 1 cup of the reserved cooking liquid. Blend until pureed. Add the sauce to a 6-quart saucepan and cook over medium-high heat until thickened to a paste. Add remaining 3 cups reserved liquid. Bring to a boil and then reduce to medium, stirring until reduced and thickened, approximately 30 minutes. Add chicken and cook until heated through.


  • Add chicken mixture to a tortilla and wrap tightly. Garnish with sauce, and optional toppings such as avocados, tomatoes, and additional cilantro.


Adapted from Saveur March 18, 2014 addition
Nutrition values don’t include serving tortillas.  


Calories: 189kcalCarbohydrates: 4gProtein: 14gFat: 11gSaturated Fat: 3gCholesterol: 57mgSodium: 560mgPotassium: 182mgVitamin A: 135IUVitamin C: 5.7mgCalcium: 21mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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Green Mole Chicken Enchiladas
5 from 2 votes
Recipe Rating

Deb Clark

Tuesday 18th of August 2020

I had never tried green mole better and now I'm sold! This is delicious - great flavor and next time I will double the recipe. 5 stars!!!

Julie Menghini

Tuesday 18th of August 2020

Thank you! It's definitely one of our favorite flavors.


Tuesday 26th of May 2020

The mole is such a great flavor. We have prepared this one multiple times.

Meghan | Fox and Briar

Saturday 13th of May 2017

My husband loves mole and we have never tried to make it at home. Going to give this a try for sure!

Julie Menghini

Sunday 14th of May 2017

Thank you, Meghan! We've made this one twice and it was pretty darned good.

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