Beef Enchiladas with Easy Mole Sauce
Mole is a rich, reddish-brown Mexican sauce enhanced with a touch of chocolate. It’s surprisingly good! You can easily substitute any type of meat for the ground beef.
- MOLE SAUCE:
- 1/2 cup chicken broth
- 1 can (14 1/2 ounces) can diced tomatoes with mild green chiles
- 1 ounce square semi-sweet baking chocolate
- 1 teaspoon sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1 pound cooked ground beef
- 1/8 teaspoon cayenne
- 8 (8") flour tortillas
- 1/2 cup sharp cheddar, shredded
- 1/2 cup mozzarella, shredded
Preheat the oven to 350 degrees.
Combine all sauce ingredients in a sauce pan. Cook over medium heat until mixture comes to a full boil. Cool slightly. Place in food processor. Blend one minute or until smooth; set aside.
Melt butter in skillet. Add onion and cook until soft. Stir in 1/2 cup mole sauce, cooked ground beef and cayenne pepper. Mix well.
Divide meat mixture evenly among tortillas; roll up. Place into greased 9×13 pan, seam-side down. Cover with remaining sauce. Sprinkle with cheeses.
Bake for 20-25 minutes or until hot&bubbly. Do not over cook or dish will dry out.