Enchiladas with Mole

Try these delicious enchiladas with mole sauce. Chef Maryanne Jones created this amazing Mexican dish using our Summit Hill Foods Mole Concentrate.

Ingredients

Preheat oven to 350ºF.
Peel and dice a small onion and place in a bowl.
Using the medium sauté pan, melt the butter. Once melted, add the onion and sauté until tender.
Add the green chiles and ground beef. Cook until the meat is fully cooked, drain the fat and set aside.
In a small sauce pot, put the Mole Concentrate and the water. Whisk until the sauce starts to boil. Place on low heat and stir occasionally.
In the small frying pan, place some oil and lightly fry the tortillas until soft. Repeat until all corn tortillas are done.
Stuff each tortilla with shredded beef mixture, drizzle in mole sauce and roll the tortillas. You will use ⅔ of the mole sauce inside of your tortillas. Make sure the tortilla is seam-side down in the baking dish.
Drizzle the remaining mole sauce over the enchiladas; top with grated cheese and chiles.
Bake the enchiladas for 15 to 20 minutes or until the cheese is bubbly.
Pull out of the oven, sprinkle on cilantro and top with sour cream.