Cheese Enchiladas with Mole Sauce Recipe
Panela cheese filled enchiladas topped with
, a smooth sauce made from dried chiles, Mexican cream, and sliced red onion.
comes in many varieties. We used
for this dish. You substitute the
of your choice.
cheese, corn tortillas, enchiladas, mole sauce
mole paste or 4 cups of prepared mole
chicken broth or water
of queso fresco or panela cheese
mild fresh Mexican cheeses
red or white onion
Preparing the Mole
Follow the directions
here for preparing the mole paste
. Once the mole is ready, move on to the next steps.
Preparing the Tortillas
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.
You can substitute sour cream for the Mexican cream called
is the best option for authentic taste.
You can substitute shredded chicken for the cheese.
Mexican Food Journal - mexicanfoodjournal.com