Mole Sauce and Cheese Enchiladas
INGREDIENTS
  • Cooking Time: 60 min
  • Servings: 2
  • 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
  1. For the sauce:
  2. 1. Saute onion in oil until tender.
  3. 2. Add garlic, oregano, cumin and cinnamon; saute together for a few minutes.
  4. 3. Stir in flour and chili powder, coating onion mixture.
  5. 4. Slowly whisk in vegetable (or chicken) stock; reduce until sauce thickens, whisking frequently (this will take about 30 minutes).
  6. 5. Stir in semisweet chocolate until melted and smooth.
  7. 6. Assemble enchiladas: Steam or soften tortillas in a lightly greased skillet .
  8. 7. Roll up 1/2 cup (or whatever fits your tortillas) of cheese in each corn tortilla.
  9. 8. Sprinkle with green onions and pour sauce over.
  10. 9. Cover baking dish and bake at 350 degrees F for about 20 minutes or until heated through.
  11. 10. (Oaxacan cheese takes slightly longer to melt.).
RECIPE BACKSTORY
Yummy!! Can be made with chicken also for the non-vegetarians!!