Mole Enchiladas
- Number of Servings: 8
Ingredients
8 6-7 inch flour tortillas1/2 cup chopped onion1 medium jalapeno chopped2 garlic cloves, minced1 tbsp olive oil1 cup sour cream1/4 cup mole sauce2 tbsp water2 15oz cans black beans drained and rinsed1 cup shredded cheddar cheese1 cup shredded mexican cheese2 tbsp flour1 tsp ground cumin1/4 tsp salt3/4 cup milk1 1/2 cups mango salsa
1. Preheat oven to 350. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until warm.
2. Meanwhile, grease a 9x13-inch baking dish; set aside. For filling: In a large skillet cook onion, jalapeno, and garlic in hot oil on medium heat until onion is tender. Remove from heat.
3. In a small bowl stir together 1/3 cup sour cream, the mole sauce, and the water; stir into the onion mixture. Gently stir in beans and the cheddar cheese. Spoon about 1/3 cup of the filling onto an edge of each tortilla. Starting at the edge with the filling, roll up tortilla. Arrange tortillas, seam sides down, in prepared baking dish.
4. For sauce: In a small bowl combine 3/4 cup sour cream, the flour, cumin, and salt; whisk in milk. Pour sauce evenly over tortillas.
5. Cover with foil. Bake about 25 minutes or until heated through. Sprinkle with mexican cheese. Back, uncovered, about 5 minutes or until cheese melts. Server with Mango Salsa and, if desired, lime wedges. Sprinkle with cilantro.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CARONJ1986.
2. Meanwhile, grease a 9x13-inch baking dish; set aside. For filling: In a large skillet cook onion, jalapeno, and garlic in hot oil on medium heat until onion is tender. Remove from heat.
3. In a small bowl stir together 1/3 cup sour cream, the mole sauce, and the water; stir into the onion mixture. Gently stir in beans and the cheddar cheese. Spoon about 1/3 cup of the filling onto an edge of each tortilla. Starting at the edge with the filling, roll up tortilla. Arrange tortillas, seam sides down, in prepared baking dish.
4. For sauce: In a small bowl combine 3/4 cup sour cream, the flour, cumin, and salt; whisk in milk. Pour sauce evenly over tortillas.
5. Cover with foil. Bake about 25 minutes or until heated through. Sprinkle with mexican cheese. Back, uncovered, about 5 minutes or until cheese melts. Server with Mango Salsa and, if desired, lime wedges. Sprinkle with cilantro.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CARONJ1986.
Nutritional Info Amount Per Serving
- Calories: 415.5
- Total Fat: 16.2 g
- Cholesterol: 35.4 mg
- Sodium: 1,121.0 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 6.0 g
- Protein: 19.6 g
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