Mole Negro Enchiladas
Rich mole negro sauce envelops tender chicken in flaky corn tortillas, topped with melted cheese and a smoky finish. This 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
