Mole Enchiladas Stuffed with Plantain
These delicious enchiladas are filled with a mixture of ricotta cheese and plantain, drenched in a poblano mole.
Reviewed by Editorial Team of Kiwilimón
|
5 comentarios
Ingredients
4
Servings
- 16 corn tortillas, freshly made
- 2 plantains, ripe
- 1 cup ricotta cheese
- 1/4 cups goat cheese
- pepper, to taste
- 1 cup mole paste
- 3 cups chicken broth
- 4 tablespoons vegetable oil
Preparation
40 mins
0 mins
Medium
- Cover the plantain with aluminum foil and bake for 30 minutes at 200 degrees Celsius or until well cooked.
- While the plantain is cooking, mix the mole with the chicken broth and heat in a pot until it begins to boil. Remove from heat and cover to keep warm.
- Take the plantains and mash them with a fork or food processor. Add the ricotta cheese, goat cheese, and mix. Season with salt and pepper.
- Heat the oil in a pan and warm the tortillas for 30 seconds per tortilla (do not let them fry, this is just to soften them).
- Fill each tortilla with the plantain and cheese mixture and roll up. Place in a glass baking dish, repeating with all the tortillas to make 16 enchiladas.
- Soak the enchiladas with the mole sauce and bake for 10 minutes. Remove from the oven and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by