Cheese Enchiladas with Mole Sauce

Enmoladas de Queso

These enchiladas may be different from the ones you are used to making. First, they are covered in mole (pronounced mo-Lay) not salsa, and second, they are not baked in the oven. They are cheese-filled but not definitely not “melty.”

Enchiladas topped with mole are called enmoladasMole is a generic term for smooth sauces made from dried chiles and they come in countless regional variations.

The most famous is mole poblano from the city of Puebla which most people know as the “chocolate sauce” which is the one we used for this recipe. All moles will give excellent results. Use the mole of your choice. Changing the variety of mole varies the flavor of the dish.

Cheese Enchiladas with Mole

How to Prepare

Start by gathering the ingredients. You will need 1 cup of mole paste, 4 cups chicken broth or water, 1 lb. of queso fresco or panela cheese, 1/2 cup Mexican cream, 1 red or white onion, 12 corn tortillas, and 1 cup cooking oil. If possible, use handmade tortillas for this dish. The flavor is superior.

Ingredients Cheese Enchiladas with Mole

Preparing the Mole

To make your enmoladas the first thing you need to do is prepare the mole. We used mole paste for this recipe. Follow preparation instructions for mole paste here.

You may also be able to find ready to use mole to save a little time. We prefer using the mole paste though, better flavor. 

If you would like to try and make a mole sauce from scratch, try the red enchilada sauce.

You can see how a traditional black mole is made by hand using a metate in this video.

Mole Poblano Paste

Preparing the Tortillas

You have to fry the corn tortillas in hot oil which serves 2 purposes.

One is to make them pliable so that you can roll the enchiladas without breaking the tortilla.

Two, frying the tortillas seals them so that they don’t absorb the sauce and become mushy.

Pour 1/4″ of cooking oil (about 1 cup) into a frying pan and heat to medium-hot.

Frying a Corn Tortilla

Gently lower a corn tortilla into the oil and cook for about 10 seconds until the tortilla starts to puff up. Turn the tortilla and cook for another 10 seconds.

Corn Tortilla Frying in Oil

Remove the tortilla from the oil. Let the oil drain off for a few seconds.

Corn Tortilla in Hot Oil

Place the tortillas on a plate covered in paper towels to drain the excess oil.

Draining Corn Tortillas on Paper Towels

Rolling the Enchiladas

Bring the cheese to room temperature before rolling. Place 2 or 3 slices of cheese on a tortilla.

Queso Fresco on Corn Tortilla

Roll the tortilla.

Rolling a Cheese Enchilada

A rolled enchilada.

Rolled Cheese Enchilada

Place 4 rolled enchiladas on each plate to serve.

Plate of Rolled Enchiladas

Serving the Enchiladas

Enmoladas are served warm not piping hot. Spoon the mole over the enchiladas. You will need about 3/4 cup of mole sauce per plate.

Spooning Mole on Cheese Enchiladas

Decorate with cream. Mexican cream is preferable to sour cream.

Decorating Enchiladas with Cream

Top with 3 thinly sliced onion rings.

Enjoy!

Cheese Enchiladas with Mole Enmoladas
Cheese Enchiladas with Mole Enmoladas
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Cheese Enchiladas with Mole Sauce Recipe

Panela cheese filled enchiladas topped with mole, a smooth sauce made from dried chiles, Mexican cream, and sliced red onion. Mole comes in many varieties. We used mole poblano for this dish. You substitute the mole of your choice.
Course Dinner
Cuisine Mexican
Keyword cheese, corn tortillas, enchiladas, mole sauce
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 985kcal
Author Douglas Cullen

Ingredients

  • 1 cup mole paste or 4 cups of prepared mole
  • 4 cups chicken broth or water
  • 1 lb. of queso fresco or panela cheese mild fresh Mexican cheeses
  • 1/2 cup Mexican cream "crema"
  • 1 red or white onion
  • 12 corn tortillas
  • 1 cup cooking oil

Instructions

Preparing the Mole

Preparing the Tortillas

  • Pour 1/4" of cooking oil (about 1 cup) into a frying pan and heat to medium-hot.
  • Gently lower a corn tortilla into the oil and cook for about 10 seconds until the tortilla starts to puff up. Turn the tortilla and cook for another 10 seconds.
  • Remove the tortilla from the oil. Allow the oil drain off for a few seconds.
  • Place the tortillas on a plate covered in paper towels to drain the excess oil.
  • Rolling the Enchiladas
  • Bring the cheese to room temperature before rolling.
  • Place a corn tortilla on a plate then place 2 or 3 slices of cheese on the tortilla.
  • Roll the tortilla until it forms a nicely shaped tube.
  • Repeat until you have rolled all of the enchiladas.
  • Serving the Enchiladas
  • Spoon the mole over the enchiladas (about 3/4 cup per plate).
  • Using a squirt bottle filled with Mexican cream, pipe 3 lines of cream across the enchiladas to decorate.
  • Garnish with 3 thinly sliced onion rings.
  • Serve immediately.

Notes

Substitutions
  • You can substitute sour cream for the Mexican cream called crema. Real crema is the best option for authentic taste.
  • You can substitute shredded chicken for the cheese.

Nutrition

Serving: 4enchiladas | Calories: 985kcal | Carbohydrates: 70g | Protein: 37g | Fat: 58g | Sodium: 1483mg | Sugar: 18g

More Enchilada Recipes

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