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BBQ Mole Enchiladas

Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Paula Bendfeldt-Diaz


  • 1 package of Tyson’s Honey BBQ Chicken Strips
  • 12 corn tortillas
  • Mexican cream or Crème fraîche:
  • Mexican queso fresco or crumbling cheese can be substituted for feta cheese
  • 2 avocados
  • chopped chives for garnish
  • For the BBQ Mole Sauce
  • 1 cup of chicken broth
  • ¼ cup apple cider vinegar
  • 1 cup of Mole like La Costena or Doña María
  • ¼ cup ketchup
  • ½ cup of your favorite BBQ sauce I used Honey BBQ sauce
  • 2 tbsp brown sugar
  • ½ teaspoon of cinnamon
  • salt to taste


  1. Heat the chicken broth in a saucepan at medium heat .
  2. Add apple cider, mole, ketchup, BBQ/ sauce, brown sugar and mix until smooth.
  3. Bring to a boil. Reduce heat to low and simmer until the sauce thickens, about 10 minutes.
  4. In the mean time heat the chicken strips, following the instructions on the package.
  5. While still hot cut the strips into small, bite size pieces.
  6. Warm up the tortillas and place the Tyson honey BBQ chicken pieces in the middle, wrapping the tortilla around them.
  7. Place warm enchiladas on a plate or serving dish and spoon the BBQ Mole sauce over them.
  8. Top with cream, crumpled cheese and avocado slices.
  9. Garnish by sprinkling of chopped chives.