Mole Sauce Enchiladas

by V & V Supremo Foods, Inc.

3.82

30 Min

Servings

ingredients

Prepare these delicious Mole Sauce Enchiladas. It only takes 30 minutes from start to finish. A classic Mexican dish, Enjoy!

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Ingredients

1 (14 oz.)

V&V SUPREMO® Brand Queso Fresco Cheese, crumbled.

1 (14 oz.) V&V SUPREMO® Brand Queso Fresco Cheese, crumbled.
2 ½ Cups

sweet onion, small diced

2 ½ Cups sweet onion, small diced
1 (8.25 oz.)

jar mole paste

1 (8.25 oz.) jar mole paste
4 Cups

chicken or vegetable broth

4 Cups chicken or vegetable broth
½ Cup

vegetable oil

½ Cup vegetable oil
12

6 inch white corn tortillas

12 6 inch white corn tortillas
1 (15 oz.)

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1 (15 oz.) Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1

Mix the crumbled Queso Fresco Cheese with onion. Set aside.
2

Place the mole paste in the blender and pour the chicken or vegetable broth. Blend at medium speed until emulsified, approximately 30 seconds.
3

Pour the mole in a medium sauté pan, stirring constantly, bring to a boil over high heat for approximately 10 minutes. Reduce heat to low and keep warm for 4 minutes. Test the consistency by immersing a spoon in the mole. The spoon should be completely covered with a coat of mole when removed.
4

Place a small skillet over medium heat for one minute. Add the vegetable oil and heat until oil shimmers, or reaches 350°F approximately 4 minutes.
5

Using tongs, pass each tortilla through oil for a few seconds, flip and repeat. Pat dry each tortilla with paper towels. Work in batches of 3.
6

Similarly, pass each side of fried tortilla through mole with tongs. Tortilla should be completely covered with mole.
7

Fill each tortilla with ¼ cup of the cheese & onion mixture, roll up in tight tube shape. Repeat steps 5 & 6 with remaining tortillas.
8

To serve, place three enmoladas on a plate. Drizzle 3 Tbsp. of Supremo® Brand Mexican Sour Cream. Top with 1/3 cup of cheese & onion mixture. Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

DIRECTIONS:

1. Mix the crumbled Queso Fresco Cheese with onion. Set aside.
2. Place the mole paste in the blender and pour the chicken or vegetable broth. Blend at medium speed until emulsified, approximately 30 seconds.
3. Pour the mole in a medium sauté pan, stirring constantly, bring to a boil over high heat for approximately 10 minutes. Reduce heat to low and keep warm for 4 minutes. Test the consistency by immersing a spoon in the mole. The spoon should be completely covered with a coat of mole when removed.
4. Place a small skillet over medium heat for one minute. Add the vegetable oil and heat until oil shimmers, or reaches 350°F approximately 4 minutes.
5. Using tongs, pass each tortilla through oil for a few seconds, flip and repeat. Pat dry each tortilla with paper towels. Work in batches of 3.
6. Similarly, pass each side of fried tortilla through mole with tongs. Tortilla should be completely covered with mole.
7. Fill each tortilla with ¼ cup of the cheese & onion mixture, roll up in tight tube shape. Repeat steps 5 & 6 with remaining tortillas.
8. To serve, place three enmoladas on a plate. Drizzle 3 Tbsp. of Supremo® Brand Mexican Sour Cream. Top with 1/3 cup of cheese & onion mixture. Enjoy!

Mole Sauce Enchiladas

Notes: