Enchiladas de Mole Negro

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Enchiladas de Mole Negro

Cooking time:

  • 1 hour in total
  • 5 minutes to prep
  • 55 minutes of cooking

Serves: 4



Enchiladas de mole is a traditional Mexican celebration dish made with corn tortillas stuffed with chicken and smothered in our dark, savory-sweet mole paste from Oaxaca, with Mexican chocolate and sweet spices like cinnamon, clove, and cumin.


  1. Put the whole chicken to a large pot with the onion, garlic, bay leaves and salt and add just enough water to cover.
  2. Bring to a boil, cover and let it simmer for 45 mins until de meat is fully cooked
  3. Remove the chicken from the pot and reserve the stock. Shred the meat from the bones and strain the liquid. Set aside.
  4. Add 110g Mole Negro paste and 500 ml of the reserved stock to the pot and stir over medium-low heat for 5-10 mins.
  5. Warm the tortillas on a warm pan for about 30 seconds on each side, or until the tortillas are soft, which means that they're ready.
  6. Add the shredded chicken to the tortillas and roll them into tubes.
  7. Spoon over the mole and add your favorite toppings: some sesame seeds, onions, and crumbled cheese are the most traditional ones!
  8. Buen provecho!