These mole negro enchiladas bring together tender shredded chicken, soft tortillas, and a rich, deeply flavored sauce. The combination of savory filling and smooth mole creates a balanced dish that feels both comforting and layered.
With a simple process and familiar ingredients, it’s a reliable way to bring something a little different to the table without overcomplicating the meal.
Ingredients
Filling
- 2 golden potatoes, diced
- 1/2 yellow onion, diced
- 1 lb chicken breasts or thighs
- 3 bay leaves
- 3–4 tbsp adobo seasoning
- 3–4 tbsp garlic powder
- Salt and black pepper, to taste
- Shredded Monterey Jack cheese
- Corn tortillas
Mole Negro Sauce
- 1 part Shawhan Farms Mole Negro Blend
- 2 parts water
Directions
- Cook chicken: Bring a pot of salted water to a boil. Add bay leaves, adobo seasoning, and garlic powder. Add chicken and cook for 30–40 minutes until fully cooked. Remove, cool slightly, and shred.
- Sauté vegetables: In a skillet, cook diced potatoes and onion over medium heat until tender, about 10–15 minutes. Season lightly with salt and pepper.
- Make mole: In a saucepan, combine mole blend with water. Simmer over medium heat, stirring frequently, until thickened.
- Prep tortillas: Lightly fry tortillas in a small amount of oil until soft and pliable. Drain on paper towels.
- Assemble: Preheat oven to 350°F. Fill each tortilla with chicken, vegetables, and cheese. Roll and place seam-side down in a baking dish.
- Add sauce: Pour mole sauce over enchiladas and top with additional cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until cheese is melted.
- Serve: Let cool slightly before serving.
Recipe Notes
- Lightly frying tortillas helps prevent tearing and improves texture.
- Adjust mole thickness with small amounts of water if needed.
- Serve with rice, beans, or a simple salad.