Enchiladas with Mole
Enmoladas consist of lightly fried corn tortillas that are dipped in warm mole poblano and filled with tasty ingredients like butternut squash and melty vegan cheese.
Make or buy corn tortillas. Peel and cube the squash. Steam them, then toss in salt.
Toast some sesame seeds in a pan until fragrant, and heat your mole poblano.
Lightly fry each corn tortilla for a few seconds per side, then drain the excess oil on a paper towel-lined plate.
Dip each corn tortilla in the pot of mole to coat both sides, then transfer it to a serving plate.
Fill each one with a scoop of squash and vegan cheese. Fold the tortilla in half or roll it.
Serve your mole enchiladas with extra sauce and garnishes.
Find full measurements, instructions, and more at the link down below!