Enmoladas with Rajas and Cheese

Yamilette González
This recipe for enmoladas with rajas and cheese is your best option to prepare a delicious meatless meal in no time.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 250 grams mole sauce
  • 1 cup chicken broth, for the mole
  • 2 tablespoons vegetable oil
  • 1/4 cups onion, cut into strips
  • 2 cups Poblano chile strips
  • 1 cup panela cheese, cut into small cubes
  • vegetable oil, for frying
  • 12 corn tortillas, warm
  • 1/4 cups sour cream, for decoration
  • 1/4 cups panela cheese, grated, for decoration
  • 1/4 onions, in slices, for decoration
Preparation
15 mins
15 mins
Low
  • Pour the mole into a saucepan over low heat, cook for 2 minutes or until it has a paste-like consistency, then slowly pour in the chicken broth until the desired consistency is achieved.
  • Add the oil to a deep skillet over medium heat, then add the onion and once it is translucent, pour in the rajas with panela cheese and cook over high heat. Set aside.
  • Pour the oil into a pan over high heat and fry a layer of tortillas for 1 minute, then remove from heat.
  • Start filling the tortillas with the rajas mixture and roll them up.
  • Serve the enmoladas with rajas and cheese on a flat plate and bathe with enough mole, then decorate with cream, sprinkle the cheese, and place the onion slices.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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