Chilaquiles With Mole Negro, Ready in 30 Minutes
By the Halietza family · Updated October 12, 2026 · 4 min read
Chilaquiles are what a Mexican kitchen does with yesterday's tortillas: fry them crisp, toss them in sauce, and pile on whatever is in the fridge. Most mornings that sauce is a red or green salsa. Make it mole negro and the same plate is good enough for company. This version uses one 8 oz pouch and takes about 30 minutes.
What you need
- 1 pouch (8 oz) of Mole Negro
- 3 cups low sodium chicken broth
- 12 corn tortillas, a day old if you have them, each cut into 8 wedges (or 8 oz of thick tortilla chips)
- About 1 cup vegetable oil, for frying
- 2 cups shredded cooked chicken, warmed (a rotisserie chicken works well)
- ½ cup Mexican crema or sour cream
- ¾ cup crumbled queso fresco or cotija
- ¼ red onion, thinly sliced
- 1 ripe avocado, sliced
- 1 tablespoon toasted sesame seeds
Serves 3 to 4. About 25 minutes of work, 30 minutes start to finish.
How to make them
- Heat the oil in a wide skillet over medium heat. Fry the tortilla wedges in two batches, turning once, for 2 to 3 minutes, until golden and crisp. Drain on paper towels and salt lightly. Skip this step if you are using bagged chips.
- Make the mole. Warm the 3 cups of broth in a wide saucepan until it steams, whisk in the mole for 60 to 90 seconds, then simmer 2 to 3 minutes until it is glossy and coats the back of a spoon.
- Get every topping ready and on the counter before you go on.
- Take the mole off the heat, add the chips and fold gently for about 30 seconds, just until every chip is coated. You may not need all of the sauce.
- Divide onto plates right away. Top with the chicken, crema, cheese, onion, avocado and sesame seeds.
Shortcuts and swaps
- Bagged chips: buy thick, restaurant style chips, lightly salted. Thin chips go soft before they reach the table.
- Baked, not fried: toss the wedges with 2 tablespoons of oil, spread them on a sheet pan and bake at 375°F for 12 to 15 minutes, turning once.
- For breakfast: leave out the chicken and put a fried egg on each plate.
- Another mole: Mole Coloradito and Mole Rojo both make a brighter, redder plate.
- Leftover sauce: chilaquiles are the best use for the last cup of mole in the fridge. Reheat it gently with a splash of broth, since it thickens as it sits.
Cooking for one or two
You do not have to use the whole pouch. For each plate, whisk 3 to 4 tablespoons of mole into ½ to 1 cup of warm chicken broth and use 3 tortillas. The rest of the pouch keeps in the pantry, sealed, for over a year. The full ratios are in How to make mole from dehydrated mole.
What to put next to them
A spoonful of black beans, some fruit, and coffee or Mexican hot chocolate make it a full breakfast. For more ways to use a pouch, from enmoladas to tamales, see What to serve with mole.
Questions we hear a lot
- Can you make chilaquiles with mole?
- Yes. Chilaquiles are most often made with red or green salsa, and mole is a well loved variation. Toss crisp tortilla chips in warm mole and top them the same way.
- How do you keep chilaquiles from getting soggy?
- Use thick chips, take the sauce off the heat before the chips go in, fold for only about 30 seconds, and serve right away. Have the toppings ready first.
- Can I use store bought tortilla chips?
- Yes. Choose thick, restaurant style chips that are lightly salted. Thin chips soften too quickly in the sauce.
- Which mole is best for chilaquiles?
- Mole negro gives the deepest flavor, a little sweet from the chocolate. Mole coloradito and mole rojo are brighter and redder. All three work with the same method.
From our kitchen
Moles mentioned in this guide
Cooked in small batches in Oaxaca and sun dried the old fashioned way. Stir into warm chicken broth and dinner is ready in minutes.