Posted by: Tori Wong | 17th Apr, 2010

Mole Enchiladas with Ms. Rhondine!

Ms. Rhondine taught us how to make mole enchiladas! This is the first semester that I’ve had to really cook for myself for every meal; it’s been a lot of stir fry (and cheesy toast…), so this meal was a nice change! I’ve found that there is almost always a pot of cooked beans in local households ready to be used in an infinite variety of quick Belizean dishes. This one uses mashed and refried beans with a ready-made mole sauce, a combination of red chilis and chocolate.


1 small bottle Donna Maria Mole Sauce

1 lg. 15 oz. can crushed tomatoes

1 lb. 15 oz. can tomato sauce

1 quart low sodium chicken or vegetable stock

1 medium sized onion finely chopped

4 cloves garlic crushed

1 small green bell pepper finely chopped

1 tsp. ground black pepper

2 tsp. ground oregano

2 tsp. salt

2 tblsp. Olive oil

1 lb. Manchego cheese or other good melting cheese such as mild cheddar grated

1.5 lbs corn tortillas

1.5 lbs. shredded chicken for stuffing the enchiladas (enchiladas can be stuffed with beans and cheese or other meats)

8 oz.  sour cream

1 bunch cilantro chopped (optional garnish)

On medium high heat in heavy saucepan; sauté onion and garlic in olive oil until translucent. Add bell peppers and continue to sauté until soft. Add mole sauce, black pepper, salt and oregano and continue to fry. Stir mixture and add ¼ of the stock; let simmer until the mixture is almost dry before adding another ¼ of the stock. Continue frying sauce one more time before adding the crushed tomatoes and tomato sauce. Also, add the left over stock to the sauce. Stir the sauce to ensure it is not sticking to the pot, turn down heat to low and let simmer for about 15 mins.

Use a 15 X 9 pyrex dish or two smaller pyrex dishes for the enchilades. Heat oven to 350 degree F before you assemble the enchiladas.  To soften hard corn tortillas, dip the tortillas in sauce, stuff with chicken, beans, cheese or your favorite meat and roll. Spread some sauce on the bottom of the pyrex dish before you start assembling the enchilades. Continue to stuff and roll corn tortillas laying them tightly next to each other until the pyrex dish is filled. Once dish is filled with enchiladas, cover with extra sauce and add cheese. Put the dish filled with enchiladas in the oven and let bake until cheese is melted.

Remove from oven and serve with sour cream and chopped cilantro and or salsa sauce.

Tip: left over sauce can be used to cover serving plate before dishing out enchiladas onto plate. Left overs can be refrigerated and reheated in a microwave before serving.

The finished product 🙂

My roommate, Amanda enjoying our masterpiece.


sounds yummy! Maybe I will try to make them sometime!