mole enchiladas

Roasted Butternut Enchiladas with Quick Mole Sauce - topped with cilantro, avocado and toasted sesame and pumpkin seeds. An easy delicious vegetarian main. Seve with Mexican Slaw! Vegan Adaptable!

Butternut Enchiladas with Quick Mole Sauce 

butternut, pumpkin, acorn

oil, salt and pepper

black beans, rinsed, drained

queso

6-8 x 7 inch corn tortillas

Garnish- cilantro, toasted sesame seeds, toasted pumpkin seeds, avocado, sour cream

tomato sauce

garlic

½ an onion- rough diced

water

soy sauce

chipotle chilies

tsp chili powder

tsp cumin

coriander

½ tsp salt and Pepper, more to taste

sesame tahini paste or peanut butter

chocolate

Peel and dice winter squash into ¾ inch cubes. Place on a parchment lined sheet pan and drizzle with oil, generous salt and pepper, Stir and roast in the hot oven for 15 minutes, and feel free to broil for just a minute or two to get them crispy.

Make the QUICK Mole Sauce

Place all the ingredients ( EXCEPT CHOCOLATE and TAHINI PASTE) in a blender. Blend until smooth. Place this Mole sauce in a small pot, bring to a simmer over medium heat, cover (it will splatter) and cook 7-8 minutes over medium low heat. Stir in tahini sauce and chocolate until melted and combined. Taste, adjust salt and sweetness, adding a teaspoon of maple if necessary (some chocolate is sweeter than others). Turn heat off and set aside.

In a 9 x 13 greased baking dish, brush a third of the quick mole sauce, coating the bottom.

Warm the tortillas (place in the oven, fry in a skillet, microwave, grill over a stovetop gas flame) to make them soft and pliable, then stack them.

Gather your ingredients: crumbled queso (or jack cheese,  drained rinsed black beans, roasted butternut squash and begin assembling the enchiladas.

Fill each tortilla with 2-3 tablespoons crumbled queso, ¼ cup butternut squash and ⅛ cup black beans. Roll and place seam side down in the baking dish over the mole sauce.When you have filled the baking dish, brush a generous amount of mole sauce all over the top of the enchiladas, saving any extra for touching up later.

Cover with foil and bake at 375F for 20-25 minutes. Uncover, and bake for 5-10 more minutes, adding extra mole sauce, if necessary. Pull from oven, sprinkle with more crumbled queso (if you want) toasted sesame seeds, avocado, pumpkin seeds and fresh cilantro and serve with a dollop of sour cream.

Wow! I found this recipe on TheKitchn yesterday, and with leftover black beans, tomato sauce, roasted sweet potatoes  and even a small chunk of dark chocolate already in the house, this was a GENIOUS way to finish the leftovers. What a great and delicious recipe, and vegetarian to boot! I couldn't get chipotles, but the chef at my deli counter said I could just add smoked paprika to chilies to get the right smokey flavor r- which worked. Thank you so much!

I found your blog by pure chance and I thought i can hardly be surprised by vegeterian/vegan recipes...however,Im bliwn awayby your imaginationand knowledge of different cusines!Keep goung and I cannot wait to check out all your recipes(only have seen one page!!!).Greeting from England:)

Delicious recipe! I just made this tonight and it was great! I used goat feta inside and topped with soft goat cheese. Love this! Will definitely make it again. Thank you!

So amazing and easy! Thank you for all your great recipes

Wonderful! These were a big hit indeed.   I will keep this in my holiday favourites!  The mole sauce is easy and delicious.  I did spend more than 20 minutes on prep time and I am fast!   But doing your own squash, beans and mole are well worth it.  Thanks!

These Enchiladas are delicious! I made them for my (non-vegetarian) family on Thanksgiving and they loved them! Thanks for the recipe!

Really good! My husband and I devoured it - a bit too spicy for the kids, I’ll maybe make a chipotle-free half for them next time. So good! Thanks!

I'm going to make this tonight and I'm looking forward to it.  Can you tell me what the portion size is? Are the 245 calories for 1 enchilada?

This mole recipe is nothing short of wizardry.  Have made it twice now to use in various ways.  Even better the next day or after simmering a while longer.

This was DELICIOUS! Definitely will make again. It went very well with frozen corn, pan “roasted” in a bit of coconut oil.
Unfortunately we only had small corn tortillas. I arranged them in U shapes in the pan, as many as would fit, and filled them. It turned out perfectly well with them being open on top.

What percentage of dark chocolate do you recommend? There are so many options.

They turned out really good!  I actually had a bar of 70% dark chocolate in the pantry.  I just wasn't sure if the sauce was supposed to be a little sweet. Also, I used smoked goat cheese, instead of queso fresco, as my store didn't have it. Really a good addition to the slightly smoky mole.

My husband says these tasted like they were from a restaurant and that they had to be added to the rotation. Reviews don't get much better than that around here! These were so delicious and fun to make. we only had small tortillas so it made a LOT. They refrigerated and re-heated very nicely. They definitely have a kick! (we made ours with peanut butter, btw)

On to the next feasting at home recipe to try and most likely love!

So good! This won over some committed carnivores at my house. It's comfort food without the over-stuffed feeling. We ate it with your Mexican Slaw and avocado. Thanks for another winner, Sylvia! Your site is my inspiration!

(Oops, I accidentally left this review for a different recipe, so I'm posting it again here)

Made this tonight, was very very tasty!!! Skipped the beans, used roasted cauliflower and butternut squash instead. Did not have queso fresco, so I subbed farmer’s cheese and a little grated white cheddar.

For the sauce: I used 80% dark chocolate. I omitted the adobo chilis in a can, used only a pinch of chipotle and chili pepper (since we can’t tolerate too much heat), added mild smoked paprika and a good handful of dried oregano. It turned out really delicious!

I served it w/ sour cream mixed w/ lime juice &amp; zest, this added a little brightness to counterbalance the rich flavors.

Thanks Sylvia for another great recipe!

Tasty and easy to make.  The only thing I would do differenty next time is omit the tahini, it felt out of place to me and also made the sauce a little too thick.

SOOO GOOD! We made a few modifications for our toddler - whole wheat tortillas instead of corn, no chipotles or adobo sauce, extra cheese. Will definitely make again!!

Oh my gosh, I loved everything about this recipe... The squash was a nice change from heavier yams in similar recipes. The mole was perfectly balanced and so flavorful. And the leftovers tasted amazing heated up the next day too. Thank you!

Delicious homemade Mole Enchiladas include shredded chicken and cheese inside corn tortillas, smothered in mole sauce and baked.

Mole Enchiladas

mole sauce (*)

(, shredded chicken)

mozzarella cheese

12-14 corn tortillas (, or 8 flour tortillas)

Mexican crema

Cotija cheese (,

chopped cilantro

avocado

Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.

Pour 1/4 cup of mole sauce into the bottom of a 9x13&#039;&#039; pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.

Pour remaining mole sauce over the top. Bake for 20-25 minutes or until hot and bubbly.

Remove from oven and top with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.

https://content.jwplatform.com/videos/dBmaTt3D.mp4

Tender shredded chicken rolled in soft tortillas with melty Monterey Jack cheese, all smothered in a rich and savory mole sauce. These mole enchiladas are a hearty, flavor-packed dinner that you’ll want seconds and thirds of.

chicken

mole sauce, (prepared)

monterey Jack cheese, (shredded)

tortillas

avocado, cilantro, red onion, Cojita cheese, (for serving)

The avocado (Persea americana) is a tree that is native to South Central Mexico, classified as a member of the flowering plant family Lauraceae. Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed.

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Top 3 mole enchiladas recipes from across the web

The most viewed mole enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Butternut Enchiladas with Quick Mol...

Mole Enchiladas

Mole Enchiladas

The most viewed mole enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine