Enchiladas Mole Plate 1ck/1sb Recipe
Make Enchiladas Mole Plate 1ck/1sb Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Enchiladas
Mole Sauce
Garnishes
Method
Enchiladas Preparation
- 1
Prepare the Tortillas
Heat the oil in a skillet over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side until softened. Drain on paper towels.
- 2
Fill the Tortillas
Take a fried tortilla, place about 2 tablespoons of shredded chicken in the center, sprinkle with a little shredded cheese, then roll the tortilla tightly. Repeat with the remaining tortillas.
- 3
Arrange the Enchiladas
Place the rolled enchiladas seam-side down in a greased baking dish.
Mole Sauce Preparation
- 4
Prepare the Chilies
Remove the stems and seeds from the dried ancho and guajillo chilies. Soak them in hot water for about 20 minutes until softened.
- 5
Blend the Sauce
In a blender, combine the soaked chilies, tomatoes, onion, garlic cloves, peanut butter, chicken broth, cinnamon, cumin, salt, and sugar. Blend until smooth.
- 6
Cook the Sauce
Transfer the blended sauce to a saucepan and simmer over medium heat for about 15-20 minutes, stirring occasionally.
Final Assembly
- 7
Combine Enchiladas and Mole
Pour the mole sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining shredded cheese on top.
- 8
Bake
Preheat the oven to 350°F (175°C) and bake for about 20-25 minutes until the cheese is melted and bubbly.
- 9
Garnish and Serve
Remove from the oven, garnish with chopped cilantro, sour cream, and sliced avocado. Serve hot.
