Updated: Mar 21
Enchiladas are a very versatile and easy way to make a dinner for a lot of people, or less people. You can make a whole pan full, or a small plate full. We all love tortillas and we all love delicious food, so that makes this recipe a favorite. Using Mole de Peubla takes these enchiladas from ordinary to extraordinary.
The protein in this recipe is interchangeable from chicken to beef, or you can make them with just cheese if you would like.
1 lb ground beef OR 1 lb chicken breast or thigh
1 package flour tortillas(any brand)
1-2 packages of Le Sauce & Co. Mole de Puebla
1.5 cup shredded cheddar cheese
Optional: 1 jalapeño, finely chopped
Heat Oven to 375 degrees and spray baking dish or pan with cooking spray
Cook the beef or chicken(if you choose chicken, you can cut up your chicken raw so it cooks faster and is easier to mix around) for 5-7 minutes or until all the way cooked through.
Drain the grease into a disposable can
Pour in the chopped jalapeno, and 1 of the Mole de Puebla pouches
If you didn’t buy pre shredded cheese, this is where you shred it
Pour half of your second pouch of your Mole de Puebla onto the baking dish
Then, taking your tortillas, grab one and spread out some beef/chicken, then sprinkle on desired amount of cheese and roll it up tightly, then putting it into the baking dish
When you have the amount of tortillas in the baking dish rolled up that you would like, pour out evenly the remaining amount of Mole de Puebla
Sprinkle on the last remaining bit of cheese on top if you would like
Cook for 20-25 minutes or until tortillas are golden brown
Let cool for a few minutes before serving so there are no burned tongues!
We hope you enjoy your delicious Mole de Puebla enchiladas just as much as we did!
Let us know if you try this yummy recipe, we would be so glad to hear about it.