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Mexican

Enchiladas with Simplified Mole Negro Sauce

Moles can be complex, featuring dozens of ingredients. This beginner-friendly version from the VT archives is simplified but still tasty.

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Servings
8

Ingredients

Mole sauce

  • 2 Tbs. vegetable oil
  • 2 medium onions, chopped (2 cups)
  • 2 cloves garlic, minced (2 tsp.)
  • 1/4 cup chili powder
  • 2 Tbs. light brown sugar
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. ancho chile powder
  • 1/8 tsp. ground cloves
  • 1 15.5-oz. can diced tomatoes
  • 3 Tbs. cocoa powder
  • 3 Tbs. peanut butter

Enchiladas

  • 12 oz. light Monterey Jack cheese, shredded (about 3 cups)
  • 16 8-inch flour tortillas
  • Queso fresco
  • Red onion
  • Crema

Preparation

1. To make Mole Sauce: Heat oil in large pot over medium heat. Add onions, and cook 10 to 12 minutes, stirring occasionally, or until browned. Stir in garlic, chili powder, brown sugar, cinnamon, ancho chile powder, and ground cloves, and cook 1 minute, or until fragrant, stirring constantly.

2. Add tomatoes, cocoa, peanut butter, and 2 cups water. Season with salt and pepper. Reduce heat to medium-low; cook 15 minutes, stirring occasionally.

3. To make Enchiladas: Preheat oven to 350°F. Ladle ¾ cup Mole Sauce into bottoms of 2 12- x 8-inch ovenproof baking dishes. Place about 2½ Tbs. cheese in center of each tortilla. Roll tortilla around cheese, and set seam side down on top of Mole Sauce, placing 8 filled tortillas in each pan. Top each dish with 1¼ cups Mole Sauce, and sprinkle each with ⅓ cup cheese. Bake 20 minutes, or until sauce bubbles and cheese melts.

4. For serving, garnish with crema, sliced red onion, and crumbled queso fresco.

Nutrition Information

  • Calories 462
  • Carbohydrate Content 47 g
  • Cholesterol Content 30 mg
  • Fat Content 22.5 g
  • Fiber Content 7 g
  • Protein Content 24 g
  • Saturated Fat Content 8.5 g
  • Sodium Content 629 mg
  • Sugar Content 8 g