Oaxacan enchiladas
Corn tortillas filled with crumbled meat, smothered in rich mole sauce, topped with cheese, lettuce, salsa, and lime wedges, served with refried beans.
- Total time
- 30 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 tortillas corn tortillas
- 2 cups cooked shredded beef
- 2 cups mole sauce
- 1 cup shredded Oaxaca cheese
- 1 cup shredded lettuce
- ½ cup salsa roja
- 4 wedges lime wedges
- 1 cup refried beans
- 2 tablespoons vegetable oil
- ½ teaspoon salt
Instructions
- 1
Warm tortillas in a dry skillet until pliable, about 30 seconds per side.
- 2
Fill each tortilla with shredded beef, roll tightly, and place seam-side down in a baking dish.
- 3
Pour warm mole sauce over the rolled tortillas, covering them completely.
- 4
Sprinkle shredded Oaxaca cheese over the top and broil until melted and bubbly, 2-3 minutes.
- 5
Top with shredded lettuce, a drizzle of salsa roja, and lime wedges on the side.
- 6
Serve with a generous scoop of refried beans on the plate.
Tools you’ll need
- baking dish
- skillet
- broiler
- mixing spoon
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