Mole Enchiladas Recipe
Three chicken or beef enchiladas topped with our homemade mole sauce, crema fresca, and mixed Mexican cheeses.
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Ingredients
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Enchiladas
Mole Sauce
Toppings
Method
Preparation of Mole Sauce
- 1
Soak the Chilies
Remove the stems and seeds from the ancho and guajillo chilies. Place them in a bowl of hot water and soak for about 15 minutes until softened.
- 2
- 3
Blend the Sauce
Drain the soaked chilies and add them to the saucepan along with the chopped tomato, chicken broth, peanut butter, cumin, cinnamon, salt, and sugar. Blend until smooth using an immersion blender or a regular blender.
- 4
Simmer the Sauce
Return the blended mole sauce to the saucepan and bring it to a gentle simmer. Cook for about 20-25 minutes, stirring occasionally until thickened. Adjust seasoning to taste.
Assembling the Enchiladas
- 5
Prepare the Tortillas
In a skillet, lightly warm the corn tortillas over medium heat until pliable, about 30 seconds on each side.
- 6
Fill the Tortillas
Place about 1/3 cup of the cooked shredded chicken or beef on each tortilla. Fold the sides over the filling and roll it up tightly.
- 7
Place in Baking Dish
Preheat the oven to 350°F (175°C). Place the rolled enchiladas seam side down in a greased baking dish.
- 8
Top with Mole Sauce
Pour the prepared mole sauce generously over the enchiladas, ensuring they are well covered. Sprinkle the mixed Mexican cheeses on top.
- 9
Bake
Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
Serving
- 10
Garnish and Serve
Remove from the oven, let cool for a few minutes. Drizzle with crema fresca and sprinkle chopped cilantro on top before serving.