The enchiladas de mole at El Quetzal use three corn tortillas stuffed with shredded chicken and covered in a house mole sauce. This version emphasizes a traditional, slightly sweet and complex mole that is finished with fresh onions, sour cream, and Cotija cheese for contrast. Each bite brings soft tortillas and tender chicken wrapped in a layered sauce, with the dairy elements smoothing out the spices without dulling them. Many guests single out the mole enchiladas alongside the verdes as a signature plate that showcases the kitchen’s attention to sauce-making.