Mole Negro Enchiladas

5 from 1 vote

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A few days ago I made another batch of my Pork Mole Negro and with some leftovers, (I know, how could there be, right?) I’ve decided to make some Pork Mole Negro Enchiladas for a last time indulgence!

Mole Negro Whole Wheat Enchiladas1

Mole Negro Enchiladas

The dark Mole Negro is probably the best known mole here north of the border and it’s almost always made with toasted chili peppers, bittersweet chocolate, and ground almonds. A Mole is a rich, savory Mexican sauce that has complex, layered flavors, and has been painstakingly nurtured, simmered and labored over. Either pork or chicken is the familiar meat ingredient and this pork one is just perfection.

I love how the nuts, chilies and chocolate all create a new flavor. A good mole is one where you’re not supposed to really taste any one individual ingredient, but all the layers with a complex and amazing sweet, spicy and nuanced balance.

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I thought I would use whole wheat tortillas to wrap these up snug and make two individual dishes for each of us.

Mole Negro Whole Wheat Enchiladas3

With the addition of some canned pinto beans to speed up the meal process I transformed leftovers into something pretty special.

Mole Negro Whole Wheat Enchiladas4

Topping the Mole Negro Enchiladas with shredded Pepper Jack cheese and some nice sharp Cheddar was exactly what I had in mind to finish it off.

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I simply sprayed the baking dishes with some cooking spray for easy clean up and placed the two rolled enchiladas in each, topped with some mole sauce and cheese and baked them in a 350° oven for 30 minutes.

What came out was a bubbling, delicious and filling meal. I hope you try making the mole yourself, however it is a long process which essentially is just the slow cooking process itself, but these Mole Negro Enchiladas are so worth it.

After you get all the ingredients in the pot, its time where you can go do other things as it cooks down and builds it’s flavors. Enjoy!

Mole Negro Whole Wheat Enchiladas6
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Mole Negro Enchiladas

Mole Negro Enchiladas

5 from 1 vote
For my Mole Negro Enchiladas I use a variety of chilies, vegetables and spices like anise seeds, cloves, garlic, cinnamon, black pepper and Mexican chocolate. All wrapped up in wheat tortillas and covered with two cheeses. This is made from my leftover Pork Mole Negro, link for recipe provided below. Nutritional info for beans, tortillas and cheeses only.
Servings: 2
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes



  • Preheat oven to 350°F.
  • In a bowl mix together the pork mole and the beans.
  • Place 1/2 cup of the mole mixture in each whole wheat tortilla and roll up. Place in a baking dish that has been sprayed with cooking spray.
  • Top with a 1/2 cup of each cheese and bake for 30 minutes until bubbly and cooked through.
  • Garnish with chopped cilantro and serve.


Calories: 704kcal | Carbohydrates: 46g | Protein: 36g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 109mg | Sodium: 927mg | Potassium: 101mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1000IU | Calcium: 992mg | Iron: 3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Lunch, Main
Cuisine: Mexican
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
Mole Negro Enchiladas


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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