Enchilada Casserole With Quick Mole Sauce Recipe

Name: Enchilada Casserole With Quick Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mole:; 2 dried ancho chiles; 1 cup boiling water; 1 teaspoon olive oil; 1 cup (1/2-inch-thick) slices soft black plantains (about 4 ounces); 1/2 cup chopped onion; 3/4 teaspoon salt; 1/4 teaspoon ground cumin; 1/8 teaspoon ground cinnamon; 2 garlic cloves, minced; 1 cup less-sodium beef broth; 2 tablespoons dried sweet cherries; 2 tablespoons salted pumpkinseed kernels; 1/2 ounce Mexican chocolate, chopped (such as Abuelita); 1 cup water; Remaining ingredients:; Cooking spray; 12 (6-inch) corn tortillas; 1/3 cup (about 1 1/4 ounces) queso fresco

Servings: persons

Mole:
2 dried ancho chiles
1 cup boiling water
1 teaspoon olive oil
1 cup (1/2-inch-thick) slices soft black plantains (about 4 ounces)
1/2 cup chopped onion
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 cup less-sodium beef broth
2 tablespoons dried sweet cherries
2 tablespoons salted pumpkinseed kernels
1/2 ounce Mexican chocolate, chopped (such as Abuelita)
1 cup water
Remaining ingredients:
Cooking spray
12 (6-inch) corn tortillas
1/3 cup (about 1 1/4 ounces) queso fresco

1
To prepare mole, heat a large skillet over medium-high heat. Add chiles, and cook 2 minutes on each side or until fragrant. Combine chiles and 1 cup boiling water in a small bowl; cover and let stand 10 minutes. Remove chiles from liquid, reserving liquid. Remove and discard stems and seeds from chiles. Set chiles and soaking liquid aside.
2
Heat oil in pan over medium-high heat. Add plantains; saute 2 minutes. Add onion and the next 4 ingredients (through garlic); saute for 5 minutes. Stir in chiles, soaking liquid, broth, cherries, and pumpkinseed kernels; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat. Add chocolate, stirring until chocolate melts. Transfer mixture to a blender, and add 1 cup water. Process until smooth.
3
Preheat oven to 350u00b0.
4
Spread 1 cup mole in bottom of a 13 x 9-inch baking dish lightly coated with cooking spray. Arrange 6 tortillas over mole; top with Beef Carnitas. Arrange remaining tortillas over Beef Carnitas. Spread remaining sauce over tortillas; sprinkle with queso fresco. Bake at 350u00b0 for 30 minutes or until cheese begins to melt and casserole is thoroughly heated.

910

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Mole:, 2 dried ancho chiles, 1 cup boiling water, 1 teaspoon olive oil, and more.

Yes, Enchilada Casserole With Quick Mole Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Casserole With Quick Mole Sauce

How did you like this recipe?

Frequently Asked Questions