Mole Poblano Cheese Enchiladas

These are my kids’ #1 most requested meal! Cheesy mole and tender, corn tortillas with a bit of mild, smoky poblanos…there’s nothing not to love!

WHAT’S NEW?

We’ve nearly made it through the 5 1/2-month long travel swim season. Shea swam at Regionals this weekend and dropped time in 3 of 4 events. She was very excited for the opportunity! Our weekends have gotten pretty absorbed with swim, but we’ve managed to make it all happen. It somewhat helps that Piper’s out of commission right now, nursing her broken ankle back to health. She’s officially more than half way done with her boot and non-weight-bearing status. Why does it seem like this winter has been brutal on everyone but for very different reasons? Spring, we need you!

We have managed to maintain family time of 1 dinner out on the weekends and an early Sunday dinner before Mark and I have hockey. When we go out to eat, the girls ALWAYS want to go out for Mexican and my oldest ALWAYS orders cheese enchiladas. Always. A while back I decided I could make these mole cheese enchiladas at home and they are now the #1 most requested meal in our house – what a huge compliment!

ROLL CALL FOR THIS RECIPE

• Cheese Fans: Melty, springy Chihuahua cheese can always be found in my cheese drawer and any cheese lover would swoon for these enchiladas!
• Vegetarians: Not all vegetarian meals scream “OH BABY!”…but this one sure does!
• Adaptable: You can add chicken or a different vegetable mixture in place of the poblanos, if you prefer.

KEY INGREDIENTS AND SUBSTITUTIONS

• Poblano Peppers: These larger, hunter green peppers originate from the Mexican state of Puebla and are about 80% LESS spicy than a jalapeno. Do not fear them! When dried, poblano peppers are called ancho chiles (or ancho chile powder) and are a Mexican food staple. If you prefer to use bell peppers or 8-12 ounces of canned diced chiles, that works too. You can also omit the peppers altogether.
• Chihuahua Cheese: This semi-soft white cheese is sometimes called Queso Chihuahua and is most similar to a Monterey Jack cheese. You can use Monterey Jack, mild cheddar, or a combination cheese mixture for the cheese filling, if you prefer.
• Mole: I’ve found that most grocery stores carry mole and using store-bought mole sauce is not only delciious but a huge time-saver. Mole is a sauce that often uses fruits, nuts, chili peppers, and spices like black pepper, cinnamon, or cumin to simmer into a thick, rich, flavorful sauce. The moles can be so thick that they are more like a mole paste, hence the use of a thinning ingredient. Using homemade mole sauce would be excellent, too – you’ll need about 1 1/2 cups.
• Enchilada Sauce: A can of store-bought red enchilada sauce is great. In a pinch, use 4-6 ounces of water, vegetable broth, smooth salsa, or tomato sauce to thin the mole.
• Corn Tortillas: Yellow or white corn tortillas work best, not flour tortillas. I recommend using fresh, quality corn tortillas to limit breaking. Please follow the FAQ below if you run into any issues with breakage.

VARIATIONS, STORAGE, and TIPS

• Ensure you prepare your baking dish with a thin layer of sauce and place your rolled enchiladas seam side down for easy serving
• If you use vegetables other than poblanos, saute them first. White onion, mushrooms, zucchini, bell pepper, and spinach would all be delicious.
• I recommend adding some type of fresh vegetable topping, such as shredded lettuce or chopped tomatoes, as well as some type of spreadable topping like guacamole or sour cream. Of course a little fresh cheese on top is also fun – cotija cheese or a sprinkle of queso fresco.
• Store leftovers in an airtight container in the fridge for up to 5 days.
• These enchiladas reheat well in the microwave.

FAQ

What tips do you recommend trying for corn tortillas that seem to want to break?

Always use fresh, quality corn tortillas. Microwaving 5-6 at a time for 20 seconds on high can help, as can covering them with a slightly dampened towel or paper towels while microwaving. You can warm the tortillas in a dry skillet over medium heat for 5-10 seconds per side. While not quite as healthy, you can also heat 1/2 inch of olive oil or vegetable oil in a frying pan and flash fry the tortillas for 2-3 seconds per side. Be sure to allow excess oil to drip off before you roll tortillas with the cheese mixture.

​I’m not sure I like mole. Can I use all enchilada sauce?

Absolutely! You can even try enchiladas verdes by using a green enchilada sauce for a change.

I’d like to add chicken to these. How do you recommend doing that?

Use cooked chicken (leftover chicken or store-bought rotisserie chicken works great!) that has been shredded or diced and mix together with the cheese and chiles, if using. I would recommend using no more than 1 1/2 cups of chicken so that the cheese helps bind the enchilada ingredients together.

Are these spicy?
Not in the least bit – promise! However, you can certainly add jalapenos or serranos for some heat!

NUTRITIONAL MERITS

• Gluten-free and vegetarian
• A filling macronutrient balance of complex carbohydrate, protein, and fat
• A high-fiber meal of 5+ grams, assuming 2 enchiladas with some vegetables on top of the enchiladas and/or guacamole

LOVE Mexican food? I want it all…all the time!

• Grilled Salsa Roja
• Easy Vegetable Enchiladas
• Instant Pot Carnitas
• Crock Pot Refried Beans
• Instant Pot Mexican Rice
• Elote Corn Dip
• Slow Cooker Chicken Burrito Bowls
• Crock Pot Chicken Enchilada Quinoa

Be well,