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Ingredientes
- 5 c. chicken broth (or possibly water)
- 3 Tbsp. chile pwdr
- 1/2 tsp garlic pwdr
- 1/2 tsp dry oregano
- 1/2 tsp grnd cumin
- 1 1/2 tsp grated Mexican chocolate see * Note
- 1 1/2 tsp canned mole sauce see * Note Salt to taste
- 1/4 c. lard
- 5 Tbsp. flour
- 2 Tbsp. lard more as needed (or possibly shortening or possibly vegetable oil)
- 8 x corn tortillas
- 1/2 lb Jack or possibly Cheddar cheese shredded Enchilada Sauce (see above)
- 1 bn green onions minced
- 1 can sliced black olives - (3.8 ounce)
Direcciones
- * Note: Mexican chocolate and mole sauce are available at most Latino grocery stores and well-stocked supermarkets.
- For the Enchilada Sauce: Combine the broth, chile pwdr, garlic pwdr, oregano and cumin in a saucepan. Bring to a boil, reduce the heat and simmer 20 min. Combine the chocolate, mole sauce and about 1/4 c. of the warm liquid from the saucepan in a blender and liquefy. Return to the spice mix and mix well. Season to taste with salt.
- Heat the lard in a separate skillet over medium heat. Stir in the flour till smooth and cook, stirring, till golden brown, about 6 to 8 min. Stir in a small amount of the liquid from the spice mix till smooth. Return to the spice mix and mix well. Bring again to a simmer, reduce the heat and simmer till the flavors meld, 20 min, stirring occasionally to prevent lumps from forming.
- For the Enchiladas: Heat the oven to 350 degrees. Heat the lard in a skillet over medium-high heat. Fry the tortillas to soften slightly, about 15 seconds a side. Add in more oil or possibly lard if the skillet becomes dry. Drain the tortillas on paper towels.
- Sprinkle about 1/4 c. of the cheese down the center of each tortilla and roll. Place seam-side-down in a 2-qt rectangular baking dish. Finish with the remaining tortillas.
- Cover the enchiladas with Enchilada Sauce and sprinkle with the remaining cheese. Bake till the cheese is warm and bubbly, 15 to 25 min. Garnish with the green onions and olives. Pass the leftover sauce when serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 8 servings | |
| Calories 724 | |
| Calories from Fat 631 | 87% |
| Total Fat 70.32g | 88% |
| Saturated Fat 16.48g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 423mg | 18% |
| Potassium 235mg | 7% |
| Total Carbs 14.83g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.65g | 0% |
| Protein 10.45g | 17% |
