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Mole Enchiladas with Spinach, Potatoes and Carrots

Give your enchiladas some extra special love–instead of red or green enchilada sauce, give them mole! Here’s a casserole of corn tortillas stacked with vegetables and cheese, all coated with rich dark reddish-brown chocolate chile sauce–mole enchiladas with spinach, potatoes and carrots. 

Mole Enchiladas with Spinach, Potatoes and Carrots in casserole dish with one slice on serving spatula

You could call stacked enchiladas Mexican lasagna.  Layering the tortillas and fillings for stacked enchiladas is much easier compared to rolling the fillings up inside the tortillas.

A little mole goes in the layering and then a generous ladle of sauce is poured on top before baking. You will love how the earthy chile-forward mole balances the spinach bitterness and potato and carrot sweetness.

Vegetarian Mole Enchiladas with Spinach, Potatoes and Carrots, baked in the casserole dish

Make your own chile chocolate mole sauce or purchase a good quality concentrated mole paste and dilute it. The ratio is usually 1 part mole paste to 4 parts water or broth.

photo of Day of the Dead Altar--Mole Enchiladas with Spinach, Potatoes and Carrots

Day of the Dead Altar

Oaxaca, Mexico is one of the best cities in Mexico to celebrate the Day of the Dead. Many Mexican families gather for the November 2 holiday, to honor their deceased ancestors, relatives and friends. Day of the Dead, Dia de Los Muertos, is not a morbid celebration, but an all-night party, with huge feasts of tamales and chocolate and mole and flowers and incense and tequila!

This Mexican holiday brings out the best mole sauces. Each family has their own recipe or they order a custom mole paste from the noisy-busy specialty market where “homemade” chocolate and/or mole are ground while you wait.

Mexican cooks usually drape turkey or chicken with mole, though on occasion the unique sauce will show up in enchiladas, like these.

Mole Enchiladas with Spinach, Potatoes and Carrots one slice plated with fork and one bite out

Make it a fabulous week–get in the kitchen and cook something uniquely delicious!

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4 comments

  • A very creative use of Doña María mole sauce. I like it!

    Kathleen Reply · 22 September, 2010

  • Dennis Halloran

    Not exactly as Mom’s recipe from Bea Morales, but it sounds great! Reply · 29 September, 2010

  • Carolyn Sterrett

    How do you think this would be made ahead and frozen? Traveling and need to bring a dinner dish for 8. Sounds like a delicious dish. Reply · 7 May, 2020

    • Hi Carolyn, Yes, this casserole freezes well. Be generous with the sauce and reheat at a lower temperature with a cover, like foil. Enjoy! Reply · 7 May, 2020

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