Cheese Enchiladas with Easy Mole Sauce

Don't you just hate it when you pick the monthly challenge, and then forget to make anything under that topic. Anyways...

I actually made these last month, but was looking for an excuse to share the recipe. You will notice that the recipe makes 8 servings, so when I made it, I divided it into 2 dishes, froze one and ate it tonight for dinner. YUM! I am not sure how authentic it is, and when you read the ingredients you have a similar reaction to the first time you made Thai Chicken. "What?!? Peanut Butter? Really?" But it works. Although I am sure it is easier than a real mole sauce, it still takes awhile to put together. Next time I make these, I may back off the chile powder a bit. I liked the amount of spice, but I served it with a dollup of sour creamm


CHEESE ENCHILADAS WITH EASY MOLE SAUCE


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mole Sauce
2 Tbs. vegetable oil
2 onions -- chopped (about 2 cups)
2 cloves garlic -- minced (about 2 tsp.)
1/4 cup chili powder
2 Tbs. light brown sugar
3/4 tsp. ground cinnamon
1/2 tsp. ancho chile powder
1/8 tsp. ground cloves
1 can diced tomatoes -- (15.5-oz.)
3 Tbs. cocoa powder
3 Tbs. peanut butter
Enchiladas
12 oz. light Monterey Jack cheese -- shredded (about 3 cups)
16 flour tortillas -- (8-inch)

To make Mole Sauce: Heat oil in large pot over medium heat. Add onions, and cook 10 to 12 minutes, stirring occasionally, or until browned. Stir in garlic, chili powder, brown sugar, cinnamon, ancho chile powder and ground cloves, and cook 1 minute, or until fragrant, stirring constantly.

Add tomatoes, cocoa, peanut butter and 2 cups water. Season with salt and pepper. Reduce heat to medium-low; cook 15 minutes, stirring occasionally.

To make Enchiladas: Preheat oven to 350F. Ladle 3/4 cup Mole Sauce into bottoms of 2 12x8-inch ovenproof baking dishes. Place about 21/2 Tbs. cheese in center of each tortilla. Roll tortilla around cheese, and set seam side down on top of mole sauce, placing 8 filled tortillas in each pan. Top each dish with 11/4 cups mole, and sprinkle each with 1/3 cup cheese. Bake 20 minutes, or until sauce bubbles and cheese melts.


Source:
"Vegetarian Times"
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Per Serving (excluding unknown items): 576 Calories; 18g Fat (27.4% calories from fat); 15g Protein; 90g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 759mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.