Enmoladas

Enmoladas
Makes:
9 servings, 3 enmoladas per serving
Prep Time:
15
minutes
Total Time:
65
minutes
Dairy FreeLow Sodium
In their original form, enchiladas were street food and consisted of corn tortillas without filling accompanied by a dipping sauce. This Enmolada recipe is an authentic version of corn tortillas covered in a mole sauce and is quick, easy and delicious.

In this recipe:



Store Locator

Ingredients:

  • MOLE
  • 8 tomatillos, husked and rinsed
  • 8 dried pasilla chiles, seeds and stems removed
  • 1 can (14.5 ounces) peeled crushed tomatoes
  • 1/3 cup roughly chopped yellow onion
  • 3 tablespoons roasted almonds
  • 3 tablespoons raw peanuts
  • 2 tablespoons breadcrumbs
  • 1 tablespoon roasted sesame seeds
  • 5 cloves
  • 1 (2-inch) cinnamon stick
  • 2 cloves garlic
  • 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 3 tablespoons corn oil
  • 1 tablet (90 grams) NESTLÉ ABUELITA Chocolate
  • ENCHILADAS
  • 1/4 cup corn oil
  • 27 corn tortillas
  • 1 tablespoon roasted sesame seeds

Directions:

FOR MOLE:
PLACE
tomatillos in a large saucepan with enough water to cover. Boil for 10 minutes or until tender. Set aside.

PLACE dried chiles and enough water to cover in a medium saucepan. Boil for 10 minutes. Reserve water.

PLACE tomatillos, chiles, tomatoes, onion, almonds, peanuts, breadcrumbs, sesame seeds, cloves, cinnamon stick, garlic, bouillon and 3 cups reserved chile water in blender; cover. Blend well.

STRAIN mixture through a mesh sieve.

PLACE 3 tablespoons oil in a large saucepan over medium-low heat. Carefully pour in chile mixture; add Abuelita chocolate. Cook, stirring occasionally, for about 10 minutes or until chocolate is melted and mixture is thickened.

FOR ENCHILADAS:
HEAT
¼ cup oil in a large skillet. Lightly fry each tortilla approximately 30 seconds on each side.

FOLD each tortilla in half and place 3 on each serving plate. Cover with about 3/4 cup mole sauce and sprinkle with toasted sesame seeds.

Review This Recipe

No reviews yet. Be the first to review this recipe!

Nutrition Facts

Serving Size: 1/9 of recipe

Servings Per Recipe:

  • Calories: 380
  • Calories from Fat: 130
  • Total Fat: 15g (23% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 390mg (16% of DV)
  • Carbohydrates: 56g (19% of DV)
  • Dietary Fiber: 8g (32% of DV)
  • Sugars: 11g
  • Protein: 9g
  • Vitamin A: 50% of DV
  • Vitamin C: 15% of DV
  • Calcium: 20% of DV
  • Iron: 30% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Enmoladas

Ingredients

  • MOLE
  • 8 tomatillos, husked and rinsed
  • 8 dried pasilla chiles, seeds and stems removed
  • 1 can (14.5 ounces) peeled crushed tomatoes
  • 1/3 cup roughly chopped yellow onion
  • 3 tablespoons roasted almonds
  • 3 tablespoons raw peanuts
  • 2 tablespoons breadcrumbs
  • 1 tablespoon roasted sesame seeds
  • 5 cloves
  • 1 (2-inch) cinnamon stick
  • 2 cloves garlic
  • 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 3 tablespoons corn oil
  • 1 tablet (90 grams) NESTLÉ ABUELITA Chocolate
  • ENCHILADAS
  • 1/4 cup corn oil
  • 27 corn tortillas
  • 1 tablespoon roasted sesame seeds

 

Directions

FOR MOLE:
PLACE
tomatillos in a large saucepan with enough water to cover. Boil for 10 minutes or until tender. Set aside.

PLACE dried chiles and enough water to cover in a medium saucepan. Boil for 10 minutes. Reserve water.

PLACE tomatillos, chiles, tomatoes, onion, almonds, peanuts, breadcrumbs, sesame seeds, cloves, cinnamon stick, garlic, bouillon and 3 cups reserved chile water in blender; cover. Blend well.

STRAIN mixture through a mesh sieve.

PLACE 3 tablespoons oil in a large saucepan over medium-low heat. Carefully pour in chile mixture; add Abuelita chocolate. Cook, stirring occasionally, for about 10 minutes or until chocolate is melted and mixture is thickened.

FOR ENCHILADAS:
HEAT
¼ cup oil in a large skillet. Lightly fry each tortilla approximately 30 seconds on each side.

FOLD each tortilla in half and place 3 on each serving plate. Cover with about 3/4 cup mole sauce and sprinkle with toasted sesame seeds.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

add to my recipe box

Enmoladas

Add to Folder Cancel

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

recipe added successfully!

Enmoladas was added to your  folder.

Close

share with your friends

Enmoladas