Cheese Enchiladas with Mole Sauce Recipe

Preparing the Mole

1. Follow the directions here for preparing the mole paste. Once the mole is ready, move on to the next steps.

Preparing the Tortillas

1. Pour ¼" of cooking oil (about 1 cup) into a frying pan and heat to medium-hot.
2. 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.
3. Remove the tortilla from the oil. Allow the oil drain off for a few seconds.
4. Place the tortillas on a plate covered in paper towels to drain the excess oil.
5. Rolling the Enchiladas
6. Bring the cheese to room temperature before rolling.
7. Place a corn tortilla on a plate then place 2 or 3 slices of cheese on the tortilla.
8. Roll the tortilla until it forms a nicely shaped tube.
9. Repeat until you have rolled all of the enchiladas.
10. Serving the Enchiladas
11. Spoon the mole over the enchiladas (about ¾ cup per plate).
12. Using a squirt bottle filled with Mexican cream, pipe 3 lines of cream across the enchiladas to decorate.
13. Garnish with 3 thinly sliced onion rings.
14. Serve immediately.