Recipes and Cooking Enchiladas de Mole Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 18, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 40 mins Total Time: 45 mins Servings: 12 Jump to Nutrition Facts Ingredients 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 ⅓ 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 Directions 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.) 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. Spoon 1/3 cup filling onto one edge of each tortilla; roll up. Place, seam sides down, in prepared baking dishes. 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. 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 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. Rate it Print Nutrition Facts (per serving) 299 Calories 14g Fat 30g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.