Delicious recipe to start the day right, or to have a delicious Mexican lunch. With the traditional poblano touch, these enchiladas will fascinate you.
Learn more about Lidia Peña
Ingredients5 portions
Preparation
Prepare the mole as indicated by the bottle or if it is mole paste dissolved in 1 liter of chicken broth. Reservation. Pass the tortillas through oil without letting them brown. Place them on a plate with absorbent paper.
Fill the tortillas still hot with enough beans and a strip of cheese. Fold them in half and immerse them in the mole.
Serve garnished with sesame, cream and the rest of the crumbled cheese.
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