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Chorizo and Jack Enmoladas are flavorful enchiladas coated in earthy mole sauce topped with Monterrey Jack cheese and baked until bubbly.
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Chorizo and Jack Enmoladas

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Chorizo and Jack Enmoladas are flavorful enchiladas coated in earthy mole sauce topped with Monterey Jack cheese and baked until bubbly.
Prep Time30 minutes
Cook Time10 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Best Enchiladas, Cinco de Mayo, enchiladas, Make Ahead Dinner, Mole Sauce
Servings: 5

Equipment

  • 1 Blender

Ingredients

Mole Sauce

  • 4 pasilla negro dried peppers stems and seeds removed
  • 4 ancho dried peppers stems and seeds removed
  • 3 California dried peppers stems and seeds removed
  • 1/2 cup unsalted almonds
  • 1/2 cup unsalted pepitas
  • 1/2 cup unsalted pecans
  • 5 tomatillos husks removed, halved
  • 1 small yellow onion outer shell removed, quartered
  • 3 large garlic cloves peeled
  • 2 slices thick cut bread large cubed
  • 5 Roma tomatoes quartered
  • 1/2 cup raisins
  • 4 cups Knorr tomato chicken bouillon broth make broth according to directions
  • 1 small corn tortilla torn
  • 1/3 cup Mexican chocolate grated
  • 1/2 tsp. cinnamon
  • 1/2 tsp. black pepper
  • 1/8 tsp. ground clove
  • 1/4 cup agave nectar

Enmoladas

  • 1 lb. Hempler's chorizo
  • 1/2 cup oil for frying
  • 10 small yellow corn tortillas
  • 5 cups Monterey Jack cheese grated
  • 1/2 yellow onion small diced
  • 2 cups mole sauce

Instructions

Mole Sauce

  • In a large pan over medium heat, dry toast pasilla, ancho and California chilies for a few minutes, to soften and release oils. Remove from pan and place in blender.
  • In same pan, dry toast almonds, pepitas and pecans for 1-2 minutes being careful not to burn. Remove from pan and place in blender with chilies.
  • Now place tomatillos, onion and garlic cloves in pan and cook for a few minutes until the onions and tomatillos start to brown. Remove from pan and place in blender.
  • Place cubed bread in pan and cook, turning, until toasted. Remove from pan and place in blender.
  • Place Roma tomatoes in the pan and toss until starting to char. Add raisins and 1 cup of tomato chicken bouillon broth. Tear corn tortillas and place over top of mixture to soften. Break them up and let them dissolve into mixture. Place mixture in blender with other ingredients.
  • Add grated Mexican chocolate, cinnamon, black pepper, ground clove, agave nectar and remaining broth to blender. (You will have a packed blender, but it should all fit. If not, divide and blend in two batches, them combine and blend again). Blend until smooth.
  • Pour blended sauce into a hot pan and cook for about 5 minutes. Remove from heat. Save 2 cups for enmoladas and divide remaining mole sauce into Ziplock bags and freeze for later.

Enmoladas

  • Place a baking dish on counter and spoon in just enough mole sauce to lightly cover the bottom on pan.
  • Brown chorizo in a small pan over medium heat.
  • Heat oil in a small pan over medium high heat. Working with one tortilla at a time, place in hot oil and fry, flipping when needed, until starting to firm, but not hard. Remove form oil, blot with paper towel. Fill with a little cheese and browned chorizo. Roll up and place in baking dish, seam side down. Repeat until all tortillas are filled. Spoon sauce lightly over the top and cover with remaining Monterey Jack cheese. Bake at 350 degrees until cheese is melted and edges are a little browned.