Try these delicious enchiladas smothered in a blend of rich enchilada sauce, mole paste and Sargento® Shredded 4 Cheese Mexican. Top it off with fresh green onion, cilantro and sour cream for a meal that will make you savor every bite!
Ingredients
Directions
- For mole sauce, whisk together enchilada sauce and 3 tablespoons mole paste until well blended. Taste and add additional 1 tablespoon mole sauce if a spicier sauce is desired.
- For enchiladas, combine 3 cups cheese, green onions and 1/4 cup cilantro in medium bowl; mix well. Spread 1/2 cup mole sauce in bottom of a 13x9-inch glass baking dish. Warm tortillas according to package directions. Fill each tortilla with 1/3 cup cheese mixture; roll up and place seam-side down in baking dish. Cover enchiladas evenly with remaining mole sauce. Cover dish with foil.
- Bake in preheated 350°F oven 30 minutes or until heated through. Uncover; top with remaining cheese and let stand 5 minutes. Garnish with sour cream and remaining cilantro.
- *Found in the ethnic aisle of most supermarkets.
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