Vegetarian

Mole Enchiladas is for Dinner.

Mole Enchiladas takes several minutes to prepare.

Mole Enchiladas takes several minutes to cook.

Mole Enchiladas makes 8 servings.

The ingredients for Mole Enchiladas are:

8 6-7 inch flour tortillas
1/2 cup chopped onion
1 medium jalapeno chopped
2 garlic cloves, minced
1 tbsp olive oil
1 cup sour cream
1/4 cup mole sauce
2 tbsp water
2 15oz cans black beans drained and rinsed
1 cup shredded cheddar cheese
1 cup shredded mexican cheese
2 tbsp flour
1 tsp ground cumin
1/4 tsp salt
3/4 cup milk
1 1/2 cups mango salsa

Here is how you make Mole Enchiladas:

1. Preheat oven to 350. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until warm.2. Meanwhile, grease a 9x13-inch baking dish; set aside. For filling: In a large skillet cook onion, jalapeno, and garlic in hot oil on medium heat until onion is tender. Remove from heat.3. In a small bowl stir together 1/3 cup sour cream, the mole sauce, and the water; stir into the onion mixture. Gently stir in beans and the cheddar cheese. Spoon about 1/3 cup of the filling onto an edge of each tortilla. Starting at the edge with the filling, roll up tortilla. Arrange tortillas, seam sides down, in prepared baking dish.4. For sauce: In a small bowl combine 3/4 cup sour cream, the flour, cumin, and salt; whisk in milk. Pour sauce evenly over tortillas.5. Cover with foil. Bake about 25 minutes or until heated through. Sprinkle with mexican cheese. Back, uncovered, about 5 minutes or until cheese melts. Server with Mango Salsa and, if desired, lime wedges. Sprinkle with cilantro.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user CARONJ1986.

The nutritional information for Mole Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 415.5

• Total Fat: 16.2 g
• Cholesterol: 35.4 mg
• Sodium: 1,121.0 mg
• Total Carbs: 52.2 g
• Dietary Fiber: 6.0 g
• Protein: 19.6 g

Mole Enchiladas is Mexican cuisine.