Mole Negro Enchiladas
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
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Servings
2
-
Calories
704 kcal
-
Course
Main Course, Lunch, Dinner
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Cuisine
Mexican
Mole Negro Enchiladas
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For my Mole Negro Enchiladas I use a variety of chilies, vegetables and spices like anise seeds, cloves, garlic, cinnamon, black pepper and Mexican chocolate. All wrapped up in wheat tortillas and covered with two cheeses. This is made from my leftover Pork Mole Negro, link for recipe provided below. Nutritional info for beans, tortillas and cheeses only.
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Ingredients
- 2 cups pork mole negro
- 1 pinto beans canned
- 4 whole wheat tortillas
- 1 cup pepper jack cheese shredded
- 1 cup cheddar cheese sharp
- cilantro for garnish
Instructions
- Preheat oven to 350°F.
- In a bowl mix together the pork mole and the beans.
- Place 1/2 cup of the mole mixture in each whole wheat tortilla and roll up. Place in a baking dish that has been sprayed with cooking spray.
- Top with a 1/2 cup of each cheese and bake for 30 minutes until bubbly and cooked through.
- Garnish with chopped cilantro and serve.
Nutrition Information
Show Details
Calories
704kcal
(35%)
Carbohydrates
46g
(15%)
Protein
36g
(72%)
Fat
41g
(63%)
Saturated Fat
24g
(120%)
Cholesterol
109mg
(36%)
Sodium
927mg
(39%)
Potassium
101mg
(2%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
1000IU
(20%)
Calcium
992mg
(99%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Calories | 704kcal | 35% |
| Carbohydrates | 46g | 15% |
| Protein | 36g | 72% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 109mg | 36% |
| Sodium | 927mg | 39% |
| Potassium | 101mg | 2% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1000IU | 20% |
| Calcium | 992mg | 99% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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