Enchiladas Poblanas Recipe
Two cheese enchiladas smothered with mole poblano, cheese blend, sour cream & avocado slices. Contains nuts.
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Ingredients
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Main Ingredients
Method
Preparation and Assembly
- 1
Prepare the Filling
In a skillet, heat the vegetable oil over medium heat. Add the shredded cheese blend and chopped nuts, stirring until the cheese is melted and combined with the nuts. Season with salt to taste.
- 2
Warm the Tortillas
In another skillet, lightly warm the corn tortillas until they are pliable, about 30 seconds on each side.
- 3
Assemble the Enchiladas
Spoon a portion of the cheese and nut filling onto each tortilla, roll them up, and place them seam-side down in a baking dish.
- 4
Add Sauce and Bake
Pour the mole poblano sauce over the enchiladas, covering them evenly. Sprinkle additional cheese blend on top. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until bubbly.
- 5
Serve
Remove from the oven, top with sour cream and sliced avocado. Serve hot.
