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Vegan Mole Chick’n Enchiladas

Bold, sweet, spicy, goodness wrapped in a corn tortilla package! These enchiladas are super easy to make and taste amazing.

I'm so proud of how yummy and easy this vegan mole chicken enchiladas recipe turned out. Mole is one of those things that you either love or hate. I think you already now where I stand with this one. Otherwise, this recipe might not be here. I looove mole enchiladas! Back home in Philadelphia, there were so many amazing Mexican restaurants that always catered to my vegan needs. I would ask if the chef could Veganism anything on the menu and I never got a no. Not only would they always say yes, but it was always delicious too!

I never felt the need to make my own mole recipe until we moved to South Florida. Since quarantine has been “over”, or I should say things are reopening and becoming more lenient. We have been to three Mexican restaurants in our area. 😒Let me tell you, the disappointment has been so real! We googled the best Mexican restaurants in the area and every time the reviews are great and everyone is raving about how awesome their food is.

The first place we went to I went in with my expectations very high. Like back home delicious Mexican restaurant high! This place didn't even have veggies, like no veggies what so ever! I was pretty disappointed so just stuck with eating their sweet guacamole and chips. After that place I was on a mission to find a good Mexican restaurant, that reminded me of back home but my hope quickly dissipated. When the third restaurant with the great reviews was still not that great.

Maybe, I’m just picky or maybe we’ll just blame it on my sensitive picky tastebuds. If that is the case maybe that is what makes my recipes yummy, I don't like to settle for dishes that I think could be much better. That lead me to give up on the Mexican restaurants down here and make my own mole recipe. I’m so glad I did because it turned out delicious and so simple to make. I hope you enjoy this recipe as much as I have🥰.

What is Mole?

Mole is a traditional Mexican sauce that is used to either marinate or served over meats. It's made with a mixture of chilis, chocolate, spices, and other things like corn tortillas, amongst other things. Every mole recipe is different from family to family. Mole recipes are passed down in the Mexican culture, from generations to generations and they are modified as to go along, to each families liking. Chances are you will never taste two identical moles.

What is Doña Maria Mole?

Doña Maria Mole, is a jarred mole sauce or some may even consider it a base, which is then tweaked to the individuals preference. The store bought Doña Maria jar takes out the hard work of making it from scratch. You can use it as is, like I pretty much do, or you can add extra, chocolate, spices, or peanut butter as some people like to do. I like my mole a bit on the light side, which is why I keep it simple. Oh, and yes it is vegan friendly!

What’s the filling?

I use Gardein Meatless Chick'n Strips for this recipe but you can also use baked or air fried tofu instead.



1 8oz jar Dona Maria Mole Sauce

4 cups vegetable broth

Pinch of salt

10 oz Plant Based Chicken, or tofu (see recipe notes)

1/2 tsp Garlic Powder

1/2 tsp Onion powder

Salt and pepper to taste


10 Corn tortillas, warmed (see recipe notes)

1/2 small red onion, sliced or chopped

Crema Sauce

2/3 cup vegan mayo

1/8 tsp garlic powder

1/2 juice of 1 lime

Water for consistency


In a skillet over medium high heat cook, plant based chicken with garlic powder, onion powder, and salt and pepper to taste. Until browned or according to the package instructions. Remove from heat and set aside. Shred or cut “chicken” into smaller bite size pieces.

Add all mole ingredients into the blender or food processor. Blend everything until smooth. Add mixture into a skillet, over medium high heat and cook for 5-8 minutes, or until thickened into a melted chocolate consistency. Or thick enough to coat the back of a spoon. Remove from heat.

Make crema sauce by adding all crema sauce ingredients, except for water into a small bowl. Mix well until combined and add a drizzle of water to reach a ranch sauce consistency. Adjust crema to your liking.

Pour 1/4 cup of the mole mixture, onto the bottom of a 12x8 baking dish. Spread to coat the bottom of the dish. This prevents sticking. Place one warmed corn tortilla onto the bottom of the dish and add approx, 2 tablespoons of the “chicken” into the center of the corn tortilla and roll up all the way. Repeat until you have all 10 tortillas filled and rolled.

Pour 1 cup of mole sauce over the enchiladas and spread evenly with a spoon. Optional: Sprinkle onion over top. Bake for 15 minutes at 350 degrees fahrenheit. Remove from oven and garnish with crema sauce and lime wedges. Serve and enjoy!

Recipe Notes: Heat corn tortillas according to packaging or toss in hot shallow oil. 3 seconds per side, or until tortillas become pliable.

For tofu filling: Crumble 1 package of extra firm tofu and add 1/2 tsp onion powder, 1/2 tsp garlic powder, and salt and pepper to taste. Bake for 30 minutes on 350 degrees fahrenheit, or 15 minutes in an air frying. Use in place of plant based chicken in recipe.

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Veggie Rose

I'm Rose: a mom, wife and chef. My family and I moved to Miami a year ago, from Philly. Cooking is my jam and sharing food with those I love makes me happy. I love outdoor sports and food photography.

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Rose Alvarez 

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