Get my newest recipe via email:

Mole Enchiladas with Spinach, Potatoes and Carrots

If you want to give your enchiladas some extra special love, douse them with mole sauce instead of red enchilada sauce. These stacked mole enchiladas with spinach, potatoes and carrots are a great example. Make homemade chile chocolate mole  first, or purchase a good quality mole in a jar.

Mole Enchiladas with Spinach, Potatoes and Carrots

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 flowers and incense and tequila.

This is when the señora pulls out the family mole recipe. Or she orders her mole, her own recipe, to be made at the noisy busy specialty market where chocolate and mole are ground to order, while you wait.

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

Day of the Dead Altar

But we’re not in Mexico and what’s a mole lover to do? Answer: Make your own mole from this streamlined authentic recipe, or buy a quality concentrated mole base, and dilute it 1 part mole to 4 parts water or veggie broth.

dishing out Mole Enchiladas with Spinach, Potatoes and Carrots

In this recipe we stack the tortillas, layering mole sauce, vegetables, and a little bit of cheese in between the tortillas. Much easier to put together compared to rolling the filling inside the tortillas. You will love how the rich mole balances the spinach bitterness nicely. Once you have the moles sauce made, these mole enchiladas with spinach, potatoes and carrots are a cinch.

plated Mole Enchiladas with Spinach, Potatoes and Carrots

Wishing you a fabulous week–get in the kitchen and cook something delicious!

Thanks for reading. Get the latest recipe posts by email—subscribe here.

Are you following me on Facebook, Instagram, and Pinterest?

PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

0 from 0 votes
Mole Enchiladas with Spinach, Potatoes and Carrots
Mole Enchiladas with Spinach, Potatoes and Carrots
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins

You could call these stacked enchiladas Mexican lasagne--enchilada flavors, layered lasagne look. Serves about 8 persons.

Course: Main Course
Cuisine: Mexican, Vegetarian
Servings: 8 servings.
Author: Letty Flatt
  • 2 to 3 cups homemade chile chocolate mole, or good quality purchased mole
  • 3 cups chopped potatoes (1/2-inch dice)
  • 1 cup chopped carrots (1/2-inch dice)
  • 1 tablespoon extra virgin olive oil
  • 1 large onion , chopped
  • 2 cloves garlic , minced
  • 1 bunch spinach or arugula , stems removed and discarded, leaves coarsely chopped, about 10 ounces
  • 8 corn tortillas
  • 3/4 cup crumbled cotija or feta cheese
  • sea salt and freshly ground pepper
  1. Steam the potatoes and carrots separately until they are just tender to the bite, but not too soft, about 10 minutes.

  2. Heat the oil in a large skillet. Cook and stir the onions until they are translucent, about 10 minutes. Add the garlic and cook and stir another minute or so. Stir in the potatoes and carrots and the spinach. Cover the pan and let the arugula wilt a few minutes. Season to taste with salt and pepper.

  3. Preheat the oven to 350 degrees. Brush some oil in a deep casserole dish. Ladle about 1/2 cup of sauce in the bottom.

  4. Lay a tortilla down, sprinkle a little about 1/3 cup of the vegetable mixture on top and then about a tablespoon of the cotija cheese. Spread with a few tablespoons of sauce. Lay down another tortilla, follow with vegetables and cheese and sauce, continuing this stacking and layering until you are out of filling. End with a tortilla dipped in the sauce. Sprinkle with more cheese.

  5. If there are leftover vegetables, toss them with some of the mole, and spoon them around the sides of the stack.

  6. Bake until the sauce begins to bubble around the edges, about 30 minutes.


  • 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

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.