If you love bold Mexican comfort food, these enchiladas mole bring deep flavor, cozy texture, and an easy weeknight casserole style bake that feels restaurant-quality without complicated steps. Inspired by classic mole mexican traditions, this recipe combines tender shredded chicken, warm tortillas, melty cheese, and a rich chocolate-spiced sauce similar to traditional mole negro.
This easy recipe keeps the process approachable whether you make your own recette mole negro, use a shortcut like Dona Maria, or even adapt it with pantry finds from Trader Joe’s. The result is a layered baked dish packed with flavor and perfect for family dinners.
Why You’ll Love This Easy Enchiladas Mole Recipe
Unlike complicated traditional sauces that take hours, this easy enchiladas mole recipe gives you deep flavor in less time. Using cooked chicken makes assembly simple — especially if you already have leftovers from meals like pineapple chicken and rice or want inspiration from leftover rotisserie chicken recipes.
- Rich and comforting mole mexican flavor
- Simple baked casserole method
- Flexible ingredients — homemade or shortcut sauce
- Perfect for meal prep or family dinners
Ingredients for Chicken Mole Negro Enchiladas
Main Ingredients
- 4 cups shredded cooked chicken
- Corn or flour tortillas
- Mexican blend or Monterey Jack cheese
- Cotija cheese for garnish
- Avocado or olive oil
Mole Negro Sauce Ingredients
- Chopped onion
- Fresh garlic cloves
- All-purpose flour
- Chicken broth
- Dark chocolate
- Chili powder
- Cumin, oregano, cinnamon
- Salt and black pepper
For an even faster shortcut, you can use Dona Maria or a Trader Joe’s mole base and adjust seasoning to taste.
How to Make Mole Mexican Sauce
- Heat oil in a skillet over medium heat. Add onion, garlic, cumin, oregano, cinnamon, salt, and pepper.
- Cook until softened, then whisk in flour and chili powder to create a thick base.
- Slowly pour in broth while stirring. Let the sauce simmer until slightly thickened.
- Add chopped dark chocolate and stir until smooth and glossy like classic mole negro.
How to Assemble the Enchiladas Mole Casserole
- Preheat oven to 350°F (175°C).
- Warm tortillas briefly so they don’t crack.
- Spread a thin layer of mole mexican sauce on the bottom of a baking dish.
- Fill tortillas with shredded chicken and cheese, roll tightly, and place seam-side down.
- Pour remaining sauce over the top to create a full casserole layer.
- Cover with foil and bake 20 minutes, then uncover and bake 10 more minutes until bubbly.
Serving Ideas for Mole Mexican Enchiladas
Balance the richness of these enchiladas mole with fresh or spicy sides. A creamy dip like avocado lime ranch dressing pairs beautifully, while appetizers like jalapeno poppers add heat and texture.
If you want to build a full Tex-Mex dinner spread, try serving these alongside chicken taco soup or lighter taco-style dishes like green goddess tacos.
Tips for the Best Easy Mole Negro Recipe
- Use rotisserie chicken for faster prep and deeper flavor.
- Corn tortillas create a more traditional mole mexican texture.
- Let the baked casserole rest 5 minutes before serving.
- The chocolate enhances richness — it won’t make the sauce taste sweet.
More Cozy Chicken Dinner Recipes
If you enjoy baked comfort meals like this enchiladas mole recipe, you might also love instant pot chicken and noodles or creamy pasta favorites such as marry me chicken pasta.
This easy shredded chicken mole negro recipe proves that traditional flavors don’t have to be complicated. Whether you make the sauce from scratch or use a shortcut like Dona Maria or Trader Joe’s, these enchiladas bring bold Mexican comfort food straight to your table.
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Enchiladas Mole Recipe – Easy Shredded Chicken Mole Negro Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
If you love bold Mexican comfort food, these enchiladas mole bring deep flavor, cozy texture, and an easy weeknight casserole style bake that feels restaurant-quality without complicated steps. Inspired by classic mole mexican traditions, this recipe combines tender shredded chicken, warm tortillas, melty cheese, and a rich chocolate-spiced sauce similar to traditional mole negro.
Ingredients
- 4 cups shredded cooked chicken
- Corn or flour tortillas
- Mexican blend or Monterey Jack cheese
- Cotija cheese for garnish
- Avocado or olive oil
- Chopped onion
- Fresh garlic cloves
- All-purpose flour
- Chicken broth
- Dark chocolate
- Chili powder
- Cumin
- Oregano
- Cinnamon
- Salt
- Black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Heat oil in a skillet over medium heat.
- Add chopped onion, garlic, cumin, oregano, cinnamon, salt, and black pepper.
- Cook until softened.
- Whisk in flour and chili powder to create a thick base.
- Slowly pour in chicken broth while stirring.
- Simmer until slightly thickened.
- Add chopped dark chocolate and stir until smooth and glossy.
- Warm tortillas briefly so they don’t crack.
- Spread a thin layer of mole sauce on the bottom of a baking dish.
- Fill tortillas with shredded chicken and cheese.
- Roll tightly and place seam-side down in the dish.
- Pour remaining mole sauce over the top.
- Cover with foil and bake for 20 minutes.
- Uncover and bake 10 more minutes until bubbly.
- Let rest 5 minutes before serving.
- Garnish with Cotija cheese before serving.
Notes
Use rotisserie chicken for faster prep and deeper flavor. Corn tortillas create a more traditional texture. The chocolate enhances richness and does not make the sauce sweet.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
Keywords: enchiladas mole, mole negro, chicken enchiladas, mexican comfort food, baked enchiladas