Mole Negro Enchiladas
Rich mole negro sauce envelops tender chicken in flaky corn tortillas, topped with melted cheese and a smoky finish. This mexican-inspired mexican ready in about 105 minutes pairs chicken thighs, tomato puree, chopped chocolate bar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.2 lbs chicken thighs
- 1 cup tomato puree
- 1/2 oz, chopped chocolate bar
- 6, stemmed and seeded chiles de arbol
- 3 minced garlic cloves
- 1 small, diced onion
- 1 tbsp cumin
- 1 tsp oregano
- 1/2 cup chicken broth
- 12 corn tortillas
- 1/4 cup milk
- 1 cup, grated cheddar cheese
- 1, mashed avocado
- 1 tbsp lime juice
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a saucepan, combine tomato puree, chocolate, chiles, garlic, onion, cumin, and oregano. Cook over medium heat for 20 minutes, stirring frequently, until thickened and fragrant.
- Step 2: Add chicken broth and simmer for 10 minutes. Stir in milk until sauce reaches a glossy consistency. Set aside.
- Step 3: Warm tortillas in a skillet or microwave. Fill each with 2 oz shredded chicken, then top with 1 tbsp mole sauce. Sprinkle with cheese and bake for 8-10 minutes until cheese melts and browns.
- Step 4: Serve with a dollop of mashed avocado and a squeeze of lime juice, allowing the smoky flavors to develop as the dish warms.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mole Negro Enchiladas take to make?
Total time is about 105 minutes (45 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mole Negro Enchiladas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Mole Negro Enchiladas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mole Negro Enchiladas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mole Negro Enchiladas?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
