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.
Pour ¼" 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 ¾ 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.