Vegetarian – Enchiladas Poblanas Recipe
Two cheese enchiladas smothered with mole poblano, cheese blend, sour cream & avocado slices
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Ingredients
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Enchiladas
Method
Preparation
- 1
Prepare the Filling
In a bowl, mix half of the shredded cheese with a pinch of salt and pepper.
- 2
Assemble the Enchiladas
Soften corn tortillas by briefly heating them in a pan. Place a portion of the cheese filling in each tortilla, roll them up, and place them seam-side down in a baking dish.
- 3
Add Mole Sauce
Pour the mole poblano sauce evenly over the rolled enchiladas in the baking dish.
- 4
Top with Cheese
Sprinkle the remaining shredded cheese blend over the top of the enchiladas.
- 5
Bake the Enchiladas
Preheat the oven to 350°F (175°C) and bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
- 6
Prepare Avocado and Serve
While the enchiladas are baking, slice the avocado. Once done, remove enchiladas from the oven, top with sour cream, avocado slices, and garnish with fresh cilantro. Serve immediately.
