20 min
30 min

Enmoladas (Mole Enchiladas)


  • ½ package (6 oz.) Ranchero® Queso Fresco, crumbled

  • ½ package Cacique® Longaniza Fresca

  • ¼ cup Cacique® Crema Mexicana

  • 12 oz. mole  (buy concentrated “mole preparado” and follow package instructions to yield 12 oz. of finished mole)

  • 1 small potato, scrubbed but unpeeled, diced small

  • 1 Tbsp. vegetable oil

  • 1 cup onion, chopped

  • ½ can (15.5 oz.) pinto beans, drained

  • ½ can (8 oz.) tomato sauce

  • 1 can ( 4.50 oz) green chilies chopped

  • ½ cup green onions, finely chopped

  • 8 corn tortillas

  • Sesame seeds for garnish

Preparation Method
In a medium skillet cook the Longaniza according to package instructions, add potatoes and sauté 10 minutes over medium heat. Add onions and cook for 5 minutes more. Add beans, green onions and tomato sauce. Sauté for another 5 minutes or until the mixture thickens. Set aside.

Prepare mole by following package instructions. Heat the corn tortillas on a griddle one by one until pliable. Carefully dip each tortilla into mole sauce. Use spatula to place dipped tortilla on a work surface. Fill with Longaniza mixture and roll tortilla, carefully place on the serving platter seam down. Repeat with all tortillas.

To Serve: Spoon extra mole sauce over enchiladas, drizzle Crema Mexicana and top with crumbled Queso Fresco and sesame seeds.

*Found in the Hispanic specialty store.
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