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Easy Mole Poblano Enchiladas with Shredded Beef & Cheese

Easy Mole Poblano Enchiladas with Sesame & Cheese

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 12 pieces Corn tortillas 6-inch size
  • 2 cups Mole sauce Store-bought or homemade
  • 3 cups Shredded beef Cooked and seasoned
  • 1/2 cup Crema Mexican crema or sour cream
  • 1/2 cup Queso fresco Crumbled
  • 2 tbsp Sesame seeds Toasted
  • 1/4 cup Fresh cilantro Chopped
  • 4 pieces Radishes Thinly sliced
  • 1 piece Lime Cut into wedges

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • Warm the corn tortillas in a dry skillet over medium heat for 10 to 15 seconds per side until pliable. Keep them wrapped in a clean kitchen towel to stay warm.
  • Spread a thin layer of mole sauce evenly across the bottom of the prepared baking dish.
  • Spoon about 1/4 cup of the shredded beef into the center of each warm tortilla, roll tightly, and place seam-side down in the baking dish.
  • Pour the remaining mole sauce evenly over the rolled enchiladas, ensuring the tortillas are fully coated to prevent drying out.
  • Bake uncovered for 15 to 20 minutes until the sauce is bubbling and the enchiladas are heated through.
  • Remove the baking dish from the oven. Immediately drizzle the top evenly with crema.
  • Sprinkle the queso fresco and toasted sesame seeds over the hot enchiladas.
  • Garnish with chopped fresh cilantro and sliced radishes. Serve immediately with lime wedges on the side.