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In their original form, enchiladas were street food and consisted of corn tortillas without filling accompanied by a dipping sauce. This Enmolada recipe is an authentic version of corn tortillas covered in a mole sauce and is quick, easy and delicious.

15 mins. to Prepare

50 mins. Cooking Time

0 mins. Standing Time

65 mins. Total

Servings: 9 servings, 3 enmoladas per serving

This recipe is: Dairy Free Low Sodium


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tomatillos in a large saucepan with enough water to cover. Boil for 10 minutes or until tender. Set aside.

PLACE dried chiles and enough water to cover in a medium saucepan. Boil for 10 minutes. Reserve water.

PLACE tomatillos, chiles, tomatoes, onion, almonds, peanuts, breadcrumbs, sesame seeds, cloves, cinnamon stick, garlic, bouillon and 3 cups reserved chile water in blender; cover. Blend well.

STRAIN mixture through a mesh sieve.

PLACE 3 tablespoons oil in a large saucepan over medium-low heat. Carefully pour in chile mixture; add Abuelita chocolate. Cook, stirring occasionally, for about 10 minutes or until chocolate is melted and mixture is thickened.

¼ cup oil in a large skillet. Lightly fry each tortilla approximately 30 seconds on each side.

FOLD each tortilla in half and place 3 on each serving plate. Cover with about 3/4 cup mole sauce and sprinkle with toasted sesame seeds.

Amount Per Serving
Servings: 9 servings, 3 enmoladas per serving
Calories from Fat130
 %Daily Value*
Total Fat 15g23%
Saturated Fat 2.5g12%
Cholesterol 0mg0%
Sodium 390mg16%
Carbohydrates 56g19%
Dietary Fiber 8g32%
Sugars 11g
Protein 9g
Vitamin A50%
Vitamin C15%
* Percent Daily Values are based on a 2,000 calorie diet.
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