Asparagus Mushroom & Goat Cheese Enchiladas With Pine Nut Mole Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the asparagus and mushrooms, and sauté until tender, about 5 minutes.
• STEP 3.In a medium bowl, mix together the goat cheese, salt, and pepper. Add the sautéed asparagus and mushrooms, and stir until well combined.
• STEP 4.Warm the tortillas in the microwave for about 30 seconds, or until pliable.
• STEP 5.Divide the filling evenly among the tortillas, and roll them up tightly. Place the enchiladas seam-side down in a baking dish.
• STEP 6.In a blender, combine the pine nuts, vegetable broth, garlic, onion, chili powder, cumin, cinnamon, cocoa powder, and salt. Blend until smooth.
• STEP 7.Pour the mole sauce over the enchiladas, and spread it evenly with a spatula.
• STEP 8.Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the enchiladas are heated through.
• STEP 9.Serve the enchiladas hot, garnished with chopped cilantro and a squeeze of lime juice.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use corn tortillas or flour tortillas for this recipe, depending on your preference.
• To make the mole sauce spicier, add a pinch of cayenne pepper or a chopped jalapeño.
• If you don't have pine nuts, you can substitute them with almonds or cashews.
• For a creamier filling, you can add a dollop of sour cream or Greek yogurt to the goat cheese mixture.

Storage and Serving

• These enchiladas are best served fresh from the oven, but you can also reheat them in the microwave or oven.
• Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
• Garnish the enchiladas with additional crumbled goat cheese and chopped pine nuts for extra flavor and texture.
• You can also top the enchiladas with a drizzle of sour cream or salsa for added creaminess and tanginess.