Cheese Enchiladas with Mole Sauce Recipe

Ingredients

• 1 cup mole paste or 4 cups of prepared mole
• 4 cups chicken broth or water
• 1 lb. of queso fresco or panela cheese (mild fresh Mexican cheeses)
• 1/2 cup Mexican cream ("crema")
• 1 red or white onion
• 12 corn tortillas
• 1 cup cooking oil

Instructions

1. 1

   --- Preparing the Mole ---

2. 2

   Follow the directions here for preparing the mole paste. Once the mole is ready, move on to the next steps.

3. 3

   --- Preparing the Tortillas ---

4. 4

   Pour 1/4" of cooking oil (about 1 cup) into a frying pan and heat to medium-hot.

5. 5

   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.

6. 6

   Remove the tortilla from the oil. Allow the oil drain off for a few seconds.

7. 7

   Place the tortillas on a plate covered in paper towels to drain the excess oil.

8. 8

   Rolling the Enchiladas

9. 9

   Bring the cheese to room temperature before rolling.

10. 10

    Place a corn tortilla on a plate then place 2 or 3 slices of cheese on the tortilla.

11. 11

    Roll the tortilla until it forms a nicely shaped tube.

12. 12

    Repeat until you have rolled all of the enchiladas.

13. 13

    Serving the Enchiladas

14. 14

    Spoon the mole over the enchiladas (about 3/4 cup per plate).

15. 15

    Using a squirt bottle filled with Mexican cream, pipe 3 lines of cream across the enchiladas to decorate.

16. 16

    Garnish with 3 thinly sliced onion rings.

17. 17

    Serve immediately.