MOLE SAUCE AND CHEESE ENCHILADAS

 

  • Cooking Time: 60 min
  • Servings: 2
  • Preparation Time:

Ingredients

  • For the enchiladas
  • 4 corn tortillas
  • 2 cups white Mexican blend cheese, crumbled or cubed (Oaxacan is best, but Monterey Jack or Chihuahua would be okay)
  • 2 green onions, sliced
  • For the Sauce
  • 1 1/2 teaspoons olive oil or corn oil
  • 1/2 medium onions, finely diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cinnamon
  • 5 teaspoons flour
  • 2 tablespoons chili powder
  • 2 1/4 cups vegetable stock or chicken stock
  • 1 ounce semisweet chocolate

Directions

  • For the sauce:
  • 1. Saute onion in oil until tender.
  • 2. Add garlic, oregano, cumin and cinnamon; saute together for a few minutes.
  • 3. Stir in flour and chili powder, coating onion mixture.
  • 4. Slowly whisk in vegetable (or chicken) stock; reduce until sauce thickens, whisking frequently (this will take about 30 minutes).
  • 5. Stir in semisweet chocolate until melted and smooth.
  • 6. Assemble enchiladas: Steam or soften tortillas in a lightly greased skillet .
  • 7. Roll up 1/2 cup (or whatever fits your tortillas) of cheese in each corn tortilla.
  • 8. Sprinkle with green onions and pour sauce over.
  • 9. Cover baking dish and bake at 350 degrees F for about 20 minutes or until heated through.
  • 10. (Oaxacan cheese takes slightly longer to melt.).

Notes

Yummy!! Can be made with chicken also for the non-vegetarians!!

Categories: Dinner  Lunch  Main Dish  Side Dish 

Author Credit: recipe*zaar

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