Enchiladas de Mole

Since it serves 12 and cooks in two casserole dishes, this easy enchiladas recipe is perfect for family get-togethers or make-ahead meals. Mole sauce mixed into the filling really makes the spicy Mexican flavors sing in these cheese enchiladas.

Enchiladas de Mole
Prep Time:
45 mins
Bake Time:
40 mins
Total Time:
45 mins


  • Nonstick cooking spray

  • 12 6- to 7-inch flour tortillas

  • ½ cup chopped onion (1 medium)

  • 2 cloves garlic, minced

  • 1 medium fresh jalapeño or serrano chile pepper, seeded and finely chopped

  • 1 tablespoon olive oil or vegetable oil

  • cup sour cream

  • ¼ cup purchased mole sauce

  • 2 tablespoon water

  • 2 15 ounce can black beans or pinto beans, rinsed and drained

  • 2 cup shredded asadero cheese, Monterey Jack cheese, or sharp cheddar cheese (8 ounces)

  • 1 cup sour cream

  • 2 tablespoon all-purpose flour

  • 1 teaspoon ground cumin

  • ¼ teaspoon salt

  • ¾ cup milk

  • 1 recipe Mango Salsa or 1-1/2 cups purchased salsa

Mango Salsa

  • 1 large mango, seeded, peeled, and chopped (1-1/2 cups)

  • 2 fresh jalapeño or serrano chile peppers, seeded and finely chopped (3 tablespoons)

  • 2 tablespoon snipped fresh cilantro

  • 1 tablespoon lemon juice or lime juice


  1. Preheat oven to 350°F. Coat two 2-quart rectangular baking dishes with cooking spray; set aside. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through. (Or place half of the tortillas between two pieces of waxed paper; microwave on 100 percent power [high] for 30 seconds. Repeat with remaining tortillas.)

  2. Meanwhile, for filling, in a large skillet cook onion, garlic, and chile pepper in hot oil until tender; remove from heat. In a small bowl stir together the 1/3 cup sour cream, the mole sauce, and the water; add to skillet along with beans and half of the cheese.

  3. Spoon 1/3 cup filling onto one edge of each tortilla; roll up. Place, seam sides down, in prepared baking dishes.

  4. For sauce, in a medium bowl combine the 1 cup sour cream, the flour, cumin, and salt; whisk in milk. Pour sauce evenly over filled tortillas.

  5. Bake, covered, about 25 minutes or until heated through. Uncover and top with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Serve enchiladas topped with salsa.

Mango Salsa

  1. In a small bowl combine mango, peppers, cilantro; and juice. Place in an airtight storage container and store in the refrigerator until serving time or for up to 2 days.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

299 Calories
14g Fat
30g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 299
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 25%
Cholesterol 29mg 10%
Sodium 458mg 20%
Total Carbohydrate 30g 11%
Protein 14g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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