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Cheese Enchiladas with Easy Mole Sauce

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Cheese Enchiladas with Easy Mole Sauce
Total Preparation Time: 45 minutes Number of Servings: 8
Actual Cooking Time:15 to 30 minutes Source: Vegetarian Times
Food Groups: Grains, Meat & Beans, Milk & Milk Products, Vegetables
Main Ingredient: Egg & Cheese
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium
Origin: Mexican & Spanish
Special Features: Vegetarian
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Cocoa powder and peanut butter make this traditional.


Mole Sauce

2 tablespoons vegetable Oil
2 medium-sized Onions, chopped (about 2 cups)
2 cloves Garlic, minced (about 2 teaspoons)
1/4 cup Chili powder
2 tablespoons light brown Sugar
3/4 teaspoon ground Cinnimon
1/4 teaspoon Ancho Chile powder or 1/8 to 1/4 teaspoon Cayenne pepper
1/8 teaspoon ground Cloves
1 15.5 ounce can diced Tomatoes
3 tablespoons Cocoa powder
3 tablespoons Peanut butter


12 ounces light Monterey jack Cheese, shredded (about 3 cups)
16 8-inch flour Tortillas


To make Mole Sauce: Heat oil in large pot over medium heat. Add onions, and cook 10 to 12 minutes, stirring occasionally, or until browned. Stir in garlic, chili powder, brown sugar, cinnamon, ancho chili powder and ground cloves, and cook 1 minute, or until fragrant, stirring constantly.

Add tomatoes, cocoa, peanut butter and 2 cups water. Season with salt and pepper. Reduce heat to medium-low; cook 15 minutes, stirring occasionally.

To make Enchilalas: Preheat oven to 350F. Ladle 3/4 cup Mole Sauce into bottoms of 2 12x8-inch ovenproof baking dishes. Place about 2 1/2 tablespoons cheese in center of each tortilla. Roll tortilla around cheese, and set seam side down on top of mole sauce, placing 8 filled tortillas in each pan. Top each dish with 1 1/4 cups mole, and sprinkle each with 1/3 cup cheese.

Bake 20 minutes, or until sauce bubbles and cheese melts.

Nutrient Information
Calories: 462
Total Fat: 23 g
Saturated Fat: 9 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 629 mg
Carbohydrates: 47 g
Protein: 24 g
Fiber: 7 g
Vitamin A:
Vitamin C:
Calcium: 275 mg

Cook's Notes:

Calcium added to nutrient info 3/4/12