Beef Enchiladas with Mole Sauce
- Mole Sauce:
- 1/2 c. chicken broth
- 1 14oz can diced tomatoes
- 1 4oz can mild gr chiles
- 1 oz semi-sweet chocolate chips
- 1 tsp sugar
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 onion, finely chopped
- 1 lb ground beef
- 8 8” tortillas
- 1/2 c. shredded cheddar cheese
- 1/2 c. shredded mozzarella
Preparation time 20mins
Cooking time 45mins
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.
In a skillet brown the beef with onions. Add cup mole sauce and 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 and bubbly. Do not overcook or dish will dry out.