Preheat oven to 375°F. Warm the mole negro in a wide, shallow saucepan over medium-low heat. Thin with chicken stock or water until it runs easily from a spoon.

Wrap the corn tortillas in a damp paper towel and microwave for 45–60 seconds, or warm in a dry skillet. Soft tortillas are essential — cold ones crack and split when rolled.

This is the key step: quickly dip each tortilla in the warm mole to coat both sides, then lay it flat. Add a generous line of shredded chicken and a pinch of cheese down the center. Roll tightly.

Place each enchilada seam-side down in a 9×13 baking dish. Pack them snugly.

Pour the remaining mole evenly over the enchiladas. Scatter the rest of the cheese over the top. Bake at 375°F for 20–25 minutes until the sauce is bubbling at the edges and the cheese is melted.

Remove from the oven and let rest 5 minutes. Drizzle with sour cream or crema and scatter cilantro over the top.