Mole Enchiladas Stuffed with Plantain

Name: Mole Enchiladas Stuffed with Plantain
Prep time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

Deborah Dana

These delicious enchiladas are filled with a mixture of ricotta cheese and plantain, drenched in a poblano mole.

Reviewed by Editorial Team of Kiwilimón

Published: 07-11-2010

Preparation

40 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.

At the moment, this recipe does not have nutritional information.

Provided by

Mole Enchiladas Stuffed with Plantain

Ingredients

Preparation

Nutritional information

Presentation

Tips

Mole Enchiladas Stuffed with Plantain

Ingredients

Preparation

Nutritional information

Presentation

Tips

Sign up for the newsletter