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Best Authentic Mole Negro Chicken Enchiladas Recipe with Oaxacan Cheese

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A rich and smoky mole negro sauce combined with tender shredded chicken and creamy Oaxacan cheese wrapped in warm corn tortillas, perfect for a comforting homemade dinner.

Ingredients

Scale
  • 3–4 dried pasilla chiles, seeded and deveined
  • 2–3 dried mulato chiles, seeded and deveined
  • 2 dried ancho chiles, seeded and deveined
  • 1 small white onion, roughly chopped
  • 4 garlic cloves, peeled
  • 1 medium tomato, roasted or charred
  • 1 small plantain, peeled and sliced
  • 1 tsp dried Mexican oregano
  • 1 small cinnamon stick
  • 2 whole cloves
  • 5–6 black peppercorns
  • 1 oz unsweetened dark chocolate (70% recommended)
  • 2 cups chicken broth, homemade or low sodium
  • 2 tbsp vegetable oil
  • Salt, to taste
  • 2 large chicken breasts, poached and shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper, to taste
  • 12 corn tortillas, fresh or store-bought, warmed
  • 2 cups shredded Oaxacan cheese (or mozzarella as substitute)
  • Fresh cilantro, for garnish
  • Thinly sliced white onion, for topping
  • Sour cream or Mexican crema, optional for serving

Instructions

  1. Toast the dried pasilla, mulato, and ancho chiles in a dry skillet over medium heat for about 2 minutes per side until fragrant but not burnt. Remove and soak in hot water for 20 minutes until softened.
  2. Char the tomato and peel the plantain slices. In the same skillet, sauté the chopped onion and garlic until translucent, about 5 minutes.
  3. Drain the softened chiles, reserving soaking liquid. In a blender, combine chiles, sautéed onion and garlic, roasted tomato, plantain, oregano, cinnamon stick, cloves, peppercorns, and 1 cup chicken broth. Blend until smooth, adding soaking liquid if needed for consistency.
  4. Heat 2 tablespoons vegetable oil in the skillet over medium heat. Pour in the mole puree and cook, stirring occasionally, for 10 minutes. Add remaining chicken broth and dark chocolate. Simmer gently for another 20 minutes, stirring often, until thickened. Season with salt to taste.
  5. Poach chicken breasts in simmering water with a pinch of salt for about 15 minutes or until cooked through. Let cool slightly, then shred with forks. Season shredded chicken with garlic powder, onion powder, salt, and pepper.
  6. Warm corn tortillas on a dry skillet or wrapped in a damp towel in the microwave to make them pliable.
  7. Dip each tortilla briefly into warm mole sauce, then place on a plate. Add a few tablespoons of shredded chicken and a generous sprinkle of Oaxacan cheese. Roll up tightly and place seam side down in an oven-safe baking dish. Repeat with remaining tortillas.
  8. Pour remaining mole sauce evenly over rolled enchiladas. Sprinkle more Oaxacan cheese on top.
  9. Bake in a preheated oven at 350°F (175°C) for 20 minutes, until cheese is melted and bubbly.
  10. Remove from oven and let cool for 5 minutes. Top with thinly sliced white onion, fresh cilantro, and a drizzle of sour cream or Mexican crema if desired.

Notes

Toast chiles carefully to avoid bitterness. Blend mole sauce thoroughly for smooth texture. Simmer mole gently and stir often to prevent burning. Warm tortillas before rolling to prevent tearing. Mole tastes better the next day. Substitute cheese for dairy-free or vegetarian options as needed.

Nutrition

Keywords: mole negro, chicken enchiladas, Oaxacan cheese, Mexican recipe, authentic mole, homemade enchiladas, mole sauce, traditional Mexican

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