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Mole Beef Enchiladas

Mexican cuisineLatin American cuisine
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Mole Beef Enchiladas

Enchiladas

  1. Other Beef Dishes >
  2. Ground Beef Dishes >
  3. Bacon & Ham Dishes

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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 2 cup shredded beef(cooked, from chuck roast or brisket)
  • 2 cup mole poblano(store-bought or homemade)
  • 12 pcs corn tortillas(6-inch)
  • 1/2 cup queso fresco(crumbled)
  • 2 tbsp sesame seeds(toasted, for garnish)
  • 1/4 cup vegetable oil(for frying tortillas)
  • 1/2 pcs onion(finely chopped, for garnish)

Instructions

Preparation

  1. Preheat oven to 375°F (190°C). Warm the mole poblano sauce in a saucepan over low heat until simmering gently.
  2. Heat 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

  1. Dip each softened tortilla into the warm mole sauce, ensuring it's lightly coated on both sides.
  2. Place about 2-3 tablespoons of shredded beef down the center of each tortilla.
  3. Roll up the tortillas snugly and place them seam-side down in a 9x13 inch baking dish.
  4. Once all enchiladas are rolled and placed in the dish, pour any remaining mole sauce over the top, making sure they are well covered.
  5. Sprinkle the crumbled queso fresco evenly over the sauced enchiladas.

Baking and Serving

  1. Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
  2. Remove from oven, garnish with toasted sesame seeds and chopped onion, and serve immediately.

Nutrition

Servings
6
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories750 kcal300 kcal4,500 kcal
Protein35 g14 g210 g
Fat50 g20 g300 g
Carbs40 g16 g240 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.

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