Quick Enchillada Salsa Mole Recipe

Name: Quick Enchillada Salsa Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 onion; 1 clove garlic; 1 can tomatoes; 1/4 cup vegetable oil; 2 tbsp all-purpose flour; 2 tbsp chili powder; 1/4 tsp ground cumin; 1/4 tsp paprika; 2 cup hot water; 1 cube chicken stock; 1 tbsp cocoa; 1 salt to taste

Servings: persons

1 tbsp vegetable oil
1 onion
1 clove garlic
1 can tomatoes
1/4 cup vegetable oil
2 tbsp all-purpose flour
2 tbsp chili powder
1/4 tsp ground cumin
1/4 tsp paprika
2 cup hot water
1 cube chicken stock
1 tbsp cocoa
1 salt to taste

1
Chop the onions and mince the garlic.
2
Fry onions and garlic in the oil to soften them.
3
Add tomatoes,onions and garlic to a blender and pulse until it is your desired consistency (I like mine a bit chunky, but you might like a more pureed sauce.)
4
Heat 1/4 cup oil in pan over medium high heat.
5
Reduce heat to medium and add in flour.
6
Stir constantly until it becomes a nice brown colour.
7
Gradually add in tomato puree from previous step while still stirring.
8
Add chili powder, cumin and paprika and mix well.
9
Make broth by adding cube to hot water and mixinig until dissolved.
10
Add to pan.
11
Add in chocolate and salt to taste.
12
Continue to simmer and reduce until sauce is as thick as you like it
13
Enjoy over enchilladas, breakfast burritos, chicken or anything else you can imagine.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp vegetable oil, 1 onion, 1 clove garlic, 1 can tomatoes, and more.

Yes, Quick Enchillada Salsa Mole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quick Enchillada Salsa Mole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions