ENCHILADAS EN MOLE RECIPES

Name: Enchiladas de Mole
Prep time: 45 min
Ingredients: Nonstick cooking spray; 12 6- to 7-inch flour tortillas; ½ cup chopped onion (1 medium); 2 cloves garlic, minced; 1 medium fresh jalapeño or serrano chile pepper, seeded and finely chopped; 1 tablespoon olive oil or vegetable oil; ? cup sour cream; ¼ cup purchased mole sauce; 2 tablespoons water; 2 ounces black beans or pinto beans, rinsed and drained; 2 cups shredded asadero cheese, Monterey Jack cheese, or sharp cheddar cheese (8 ounces); 1 cup sour cream; 2 tablespoons all-purpose flour; 1 teaspoon ground cumin; ¼ teaspoon salt; ¾ cup milk; 1 recipe Mango Salsa or 1-1/2 cups purchased salsa

ENCHILADAS DE MOLE | BETTER HOMES & GARDENS

Enchiladas de Mole | Better Homes & Gardens image

Since it serves 12 and cooks in two casserole dishes, this easy enchiladas recipe is perfect for family get-togethers or make-ahead meals. Mole sauce mixed into the filling really makes the spicy Mexican flavors sing in these cheese enchiladas.

Provided by Better Homes & Gardens

Prep Time 45 minutes

Number Of Ingredients 17

Ingredients

Nonstick cooking spray
12 6- to 7-inch flour tortillas
½ cup chopped onion (1 medium)
2 cloves garlic, minced
1 medium fresh jalapeño or serrano chile pepper, seeded and finely chopped
1 tablespoon olive oil or vegetable oil
? cup sour cream
¼ cup purchased mole sauce
2 tablespoons water
2 ounces black beans or pinto beans, rinsed and drained
2 cups shredded asadero cheese, Monterey Jack cheese, or sharp cheddar cheese (8 ounces)
1 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon ground cumin
¼ teaspoon salt
¾ cup milk
1 recipe Mango Salsa or 1-1/2 cups purchased salsa

Steps:

Nutrition Facts : Calories 299 calories, CarbohydrateContent 30 g, CholesterolContent 29 mg, FatContent 14 g, FiberContent 4 g, ProteinContent 14 g, SaturatedFatContent 5 g, SodiumContent 458 mg

TURKEY ENCHILADAS WITH MOLE SAUCE RECIPE - NYT COOKING

Turkey Enchiladas With Mole Sauce Recipe - NYT Cooking image

Provided by Molly O'Neill

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

6 dried ancho chilies
1 14 1/2 ounce can stewed tomatoes, drained
1/4 cup sesame seeds, toasted
1 tablespoon dried oregano
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/4 teaspoon ground cinnamon
6 cloves garlic, peeled
1/2 small banana
1/2 ounce unsweetened chocolate, melted
1 teaspoon salt, or more to taste
8 corn tortillas
2 cups shredded cooked turkey
1/4 cup chopped onion
1/2 cup grated Monterey Jack cheese

Steps:

To make the sauce, place the chilies in a saucepan and cover with water. Bring to a simmer and cook until tender, about 5 minutes. Drain, reserving the liquid. Stem and seed the chilies and place them in a blender with the tomatoes, sesame seeds, oregano, cloves, allspice, cinnamon, garlic, banana, chocolate and salt, plus 1/2 cup of the reserved cooking liquid. Blend until smooth. Scrape the mixture into a saucepan, stir in 1/2 cup water and simmer for 5 minutes. Keep warm.
To make the enchiladas, preheat oven to 350 degrees. Steam the tortillas until hot and pliable. Place each tortilla on a work surface and arrange 1/4 cup of the turkey in a line down the center. Top with 1/2 tablespoon of the onion and 1 tablespoon of the cheese. Roll up and place seam side down in a shallow baking dish. Repeat. Spoon sauce over the tortillas and bake until heated through, about 15 minutes. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 467, UnsaturatedFatContent 10 grams, CarbohydrateContent 48 grams, FatContent 18 grams, FiberContent 13 grams, ProteinContent 34 grams, SaturatedFatContent 6 grams, SodiumContent 707 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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