Cheese Enchiladas with Mole Sauce Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - Panela cheese
  • 1 cups - Mole paste
  • 16 pieces - Corn tortillas
  • 4 cups - Chicken broth
  • Directions:

    Preparing the Mole
    Follow the directions here for preparing the mole paste. Once the mole is ready, move on to the next steps.
    Preparing the Tortillas
    Pour 1/4" of cooking oil (about 1 cup) into a frying pan and heat to medium hot.
    Gently lower a corn tortilla into the oil and cook for about 10 seconds until the tortilla starts to puff up. Turn the tortilla and cook for another 10 seconds.
    Remove the tortilla from the oil. Allow the oil drain off for a few seconds.
    Place the tortillas on a plate covered in paper towels to drain the excess oil.
    Rolling the Enchiladas
    Bring the cheese to room temperature before rolling.
    Place a corn tortilla on a plate then place 2 or 3 slices of cheese on the tortilla.
    Roll the tortilla until it forms a nicely shaped tube.
    Repeat until you have rolled all of the enchiladas.

    Brief Description

    Panela cheese filled enchiladas topped with mole, a smooth sauce made from dried chiles, Mexican cream, and sliced red onion.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Mexican

    Prep Time: 10 min
    Cook Time: 20 min


    Posted By:


    Posted On:

    September 17, 2017

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