Mole Beef Enchiladas
Mole Beef Enchiladas
Classic DishEnchiladas
Prep: 30 min • Cook: 45 min. Rich, slow-cooked shredded beef wrapped in tortillas, smothered in a complex, chocolate-infused mole poblano, and finished with sesame seeds, these enchiladas are a celebration of deep, authentic Mexican flavors.
- Preparation time
- 30 min
- Cooking time
- 45 min
- Total time
- 1 hr 15 min
- Servings
- 6
Instructions
Preparation
- 1Preheat oven to 375°F (190°C). Warm the mole poblano sauce in a saucepan over low heat until simmering gently.
- 2Heat vegetable oil in a medium skillet over medium-high heat. Quickly dip each corn tortilla in the hot oil for about 10-15 seconds per side until softened but not crispy. This makes them pliable for rolling.
Assembly
- 1Dip each softened tortilla into the warm mole sauce, ensuring it's lightly coated on both sides.
- 2Place about 2-3 tablespoons of shredded beef down the center of each tortilla.
- 3Roll up the tortillas snugly and place them seam-side down in a 9x13 inch baking dish.
- 4Once all enchiladas are rolled and placed in the dish, pour any remaining mole sauce over the top, making sure they are well covered.
- 5Sprinkle the crumbled queso fresco evenly over the sauced enchiladas.
Baking and Serving
- 1Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- 2Remove from oven, garnish with toasted sesame seeds and chopped onion, and serve immediately.
Nutrition Information
- Calories
- 750 kcal
- Protein
- 35 g
- Fat
- 50 g
- Carbs
- 40 g
| Nutrient | Per serving |
|---|---|
| Calories | 750 kcal |
| Protein | 35 g |
| Fat | 50 g |
| Carbs | 40 g |
Tips
- To save time, use leftover slow-cooked beef or rotisserie chicken for the filling. It shreds easily and absorbs flavor well.
- Don't overcrowd the pan when frying tortillas; work in batches to keep the oil hot and prevent them from getting soggy.
- Serve with a side of Mexican rice and refried beans for a complete and satisfying meal.
