Mole Sauce Enchiladas

Ingredients

Directions

1. 1

   Mix the crumbled Queso Fresco Cheese with onion. Set aside.

2. 2

   Place the mole paste in the blender and pour the chicken or vegetable broth. Blend at medium speed until emulsified, approximately 30 seconds.

3. 3

   Pour the mole into a medium sauté pan and, stirring constantly, bring to a boil over high heat for approximately 10 minutes. Reduce heat to low and keep warm for 4 minutes. Test the consistency by immersing a spoon in the mole. The spoon should be completely covered with a coat of mole when removed.

4. 4

   Place a small skillet over medium heat for one minute. Add the vegetable oil and heat until oil shimmers, or reaches 350°F, in approximately 4 minutes.

5. 5

   Using tongs, pass each tortilla through oil for a few seconds, flip and repeat. Pat dry each tortilla with paper towels. Work in batches of 3.

6. 6

   Similarly, pass each side of fried tortilla through mole with tongs. Tortilla should be completely covered with mole.

7. 7

   Fill each tortilla with ¼ cup of the cheese & onion mixture, roll up in a tight tube shape. Repeat steps 5 and 6 with remaining tortillas.

8. 8

   To serve, place three enmoladas on a plate. Drizzle 3 Tbsp. of V&V Supremo® Crema Supremo® Brand Mexican Sour Cream. Top with 1/3 cup of cheese & onion mixture. Enjoy!