Enchilada Casserole with Quick Mole Sauce

Name: Enchilada Casserole with Quick Mole Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 dried ancho chiles; 355 milliliters chopped Beef Carnitas; 14 grams Mexican chocolate, chopped (such as Abuelita); 2 Tbsps salted pumpkinseed kernels; 12 6-inchs (6-inch) corn tortillas; 2 garlic cloves, minced; 0 teaspoons ground cinnamon; 0 teaspoons ground cumin; 237 milliliters less-sodium beef broth; 1 teaspoon olive oil; 118 milliliters chopped onion; 113 grams cup (1/2-inch-thick) slices soft black plantains (about; 35 grams 1/3 cup (about queso fresco; 1 teaspoons salt; 2 Tbsps dried sweet cherries; 237 milliliters water; 237 milliliters boiling water

Enchilada Casserole with Quick Mole Sauce is a gluten free main course. This recipe serves 6. One serving contains 369 calories, 16g of protein, and 16g of fat. This recipe is typical of Mexican cuisine. It will be a hit at your Autumn event. If you have onion, olive oil, queso fresco, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To prepare mole, heat a large skillet over medium-high heat.

Equipment you will use

Frying Pan

Add chiles, and cook 2 minutes on each side or until fragrant.

Ingredients you will need

Chili Pepper

Combine chiles and 1 cup boiling water in a small bowl; cover and let stand 10 minutes.

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Chili Pepper

Water

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Bowl

Remove chiles from liquid, reserving liquid.

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Chili Pepper

Remove and discard stems and seeds from chiles. Set chiles and soaking liquid aside.

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Chili Pepper

Seeds

Heat oil in pan over medium-high heat.

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Cooking Oil

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Frying Pan

Add plantains; saut 2 minutes.

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Plantain

Add onion and the next 4 ingredients (through garlic); saut for 5 minutes. Stir in chiles, soaking liquid, broth, cherries, and pumpkinseed kernels; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.

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Cherries

Chili Pepper

Garlic

Broth

Onion

Remove from heat.

Add chocolate, stirring until chocolate melts.

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Chocolate

Transfer mixture to a blender, and add 1 cup water. Process until smooth.

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Water

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Blender

Preheat oven to 35

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Oven

Spread 1 cup mole in bottom of a 13 x 9-inch baking dish lightly coated with cooking spray. Arrange 6 tortillas over mole; top with Beef Carnitas. Arrange remaining tortillas over Beef Carnitas.

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Cooking Spray

Tortilla

Carnitas

Spread

Beef

Equipment you will use

Baking Pan

Spread remaining sauce over tortillas; sprinkle with queso fresco.

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Queso Fresco

Tortilla

Sauce

Bake at 350 for 30 minutes or until cheese begins to melt and casserole is thoroughly heated.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

dried ancho chiles 355milliliters

chopped Beef Carnitas 14grams

Mexican chocolate, chopped (such as Abuelita)2Tbsps

salted pumpkinseed kernels 126-inchs

(6-inch) corn tortillas 2

garlic cloves, minced 0teaspoons

ground cinnamon 0teaspoons

ground cumin 237milliliters

less-sodium beef broth 1teaspoon

olive oil 118milliliters

chopped onion 113grams

cup (1/2-inch-thick) slices soft black plantains (about 35grams

1/3 cup (about queso fresco 1teaspoons

salt 2Tbsps

dried sweet cherries 237milliliters

water 237milliliters

boiling water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.