Grammy's Kitchen · Enchiladas · Mole Enchiladas
One of 122 enchiladas recipes we measured
from tastesbetterfromscratch.com
40 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| protein add | 100% | 100% |
| aromatics | 0% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 0% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2 cups mole sauce (*) | |
| 675 g | 3 cups cooked (, shredded chicken) |
| 112 g | 1 cup freshly shredded mozzarella cheese |
| 12-14 corn tortillas (, or 8 flour tortillas) | |
| Mexican crema or sour cream | |
| Cotija cheese (, or queso fresco) | |
| Fresh chopped cilantro | |
| Chopped avocado |
Method: 4 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My husband lived in Mexico for several years and has often talked about mole. I have looked it up several times to try and make it, but have always felt a little intimidated by the recipe. When I saw this on your site, I figured I could try your version as I l” — a cook, 5.0★
“Love the recipe Dona Maria Mole sauce is great. But she says to add 3 1/2 broth to 1 part paste. Plus when I make Mole I add 1/4 cup chopped Pecans, 1/4 tsp cumin, 1/4 powered garlic, black pepper to taste and 1/2 of a wheel of Nestle Abuelita Chocolate (I lov” — a cook, 5.0★