Enchiladas de Mole
Enchiladas are great for lunchtime. Make 3 to 4 per person and serve garnished with chopped lettuce, radishes and olives.
Enchiladas de Mole
Mole Poblano makes excellent enchiladas. Warm the sauce, dip the tortillas in it, fill them up with warmed up shredded chicken or turkey mixed with a little of the sauce and keep hot in the oven. When all of the enchiladas are made, place three or four on a plate, and decorate with a little finely chopped onion and lettuce. Just before serving, pour a little extra warm sauce over the enchiladas and sprinkle with sesame seeds. Serve with guacamole.
Serves 6 to 8
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