Roasted Mushroom Mole Enchiladas


What is an enmolada, you ask? They're a type of enchilada that's smothered in rich, cocoa-spiked mole sauce.

Photo: Jennifer Causey
Hands On Time:
40 mins
Total Time:
40 mins
4 serves

Often made with chicken, this vegetarian rendition substitutes roasted mushrooms, which add a deep savory note to balance out the slightly sweet sauce. Traditional mole usually requires many hours and upwards of forty ingredients to get its signature depth of flavor. This shortcut version is just as delicious, and gets dinner on the table fast. Sprinkled with bright green pumpkin seeds and slices of bright white onion, this dish is worthy of a dinner party or special occasion.


  • 1 large yellow onion, halved lengthwise

  • 1 ½ pounds mixed fresh mushrooms, quartered (about 6 cups)

  • ¼ cup plus 2 tablespoons olive oil, divided

  • 1 ½ teaspoons kosher salt, divided

  • 1 clove garlic, finely chopped

  • 1 ¼ teaspoons chili powder

  • 1 teaspoon ground coriander

  • ½ teaspoon ground cinnamon

  • 3 tablespoons unsweetened cocoa powder

  • 3 tablespoons tomato paste

  • 2 cups vegetable stock

  • ¼ cup unsweetened almond butter

  • 1 tablespoon sugar

  • ¼ teaspoon freshly ground black pepper

  • 8 6-inch corn tortillas, warmed

  • Chopped roasted pumpkin seeds (pepitas), for serving


  1. Preheat oven to 450 F with racks in upper and lower thirds. Finely chop 1 onion half; set aside. Thinly slice remaining half; reserve a few slices for serving. Toss sliced onion, mushrooms, ¼ cup oil, and ¾ teaspoon salt in a large bowl. Divide mixture between 2 baking sheets and spread in an even layer. Roast for 20 minutes. Stir; continue roasting until mixture is golden brown, 5 to 10 minutes.

  2. Meanwhile, make mole: Heat remaining 2 tablespoons oil in a large skillet over medium. Add chopped onion, garlic, and ¼ teaspoon salt; cook until softened, 3 to 4 minutes. Add chili powder, coriander, and cinnamon; cook, stirring constantly, for about 1 minute. Stir in cocoa, then tomato paste; cook, stirring constantly, until mixture becomes a darkened paste, about 1 minute. Add stock, scraping up browned bits from bottom of skillet. Whisk in almond butter and sugar and bring to a simmer. Reduce heat to medium-low and cook, whisking occasionally, until mixture is thickened, about 12 minutes. Stir in pepper and remaining ½ teaspoon salt.

  3. Using tongs, dip 1 tortilla into mole to coat; transfer to a 3-quart serving dish. Top tortilla with ⅓ cup roasted mushroom mixture; roll up and place seam side down. Repeat with remaining tortillas and mushroom mixture. Top with remaining mole, reserved sliced onion, and pepitas.

Chef's Notes

Traditionally, mole has a very long ingredient list. This one is streamlined enough for weeknight cooking.

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