Smoky Ancho Mole Enchiladas with Roasted Sweet Potatoes

Name: Smoky Ancho Mole Enchiladas with Roasted Sweet Potatoes
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 medium sweet potatoes (peeled and cubed); 2 tablespoons olive oil; 1 teaspoon salt; 8 pieces corn tortillas (warmed); 1/4 cup queso fresco (crumbled); 1/4 cup cilantro (chopped); 4 dried ancho chiles (stems and seeds removed); 2 cups chicken broth; 1 medium onion (chopped); 3 cloves garlic (minced); 1 tablespoon cocoa powder; 1 teaspoon ground cumin; 1 tablespoon peanut butter; 1 tablespoon sugar; 1 tablespoon vinegar; 1 teaspoon cinnamon; 1 pinch cloves (ground)

VegetarianMexicanDinnerComfort FoodAuthenticRich Flavor

⏱️ 30m PREP

🔥 60m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

Indulge in these rich and flavorful enchiladas filled with roasted sweet potatoes and smothered in a smoky ancho mole sauce, a true homage to authentic Mexican cuisine.

Macronutrients per serving

grams

Protein

9.0g 10%

Fat

18.0g 20%

Carbs

65.0g 71%

Rich in nutrients

☀️ Vitamin A

120% DV

Supports eye health

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🌾 Fiber

32% DV

Aids in digestion

🔺 Calcium

10% DV

Important for bone health

Ingredients

Main Ingredients

4 medium sweet potatoes peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
8 pieces corn tortillas warmed
1/4 cup queso fresco crumbled
1/4 cup cilantro chopped

Smoky Ancho Mole Sauce

4 dried ancho chiles stems and seeds removed
2 cups chicken broth
1 medium onion chopped
3 cloves garlic minced
1 tablespoon cocoa powder
1 teaspoon ground cumin
1 tablespoon peanut butter
1 tablespoon sugar
1 tablespoon vinegar
1 teaspoon cinnamon
1 pinch cloves ground

Instructions

1 Preheat your oven to 400°F (200°C).
2 Toss the sweet potato cubes with olive oil and salt on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
3 While the sweet potatoes are roasting, prepare the ancho mole sauce. Toast the ancho chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes.
4 Transfer the toasted chiles to a bowl, cover with hot water, and let them soak for 15 minutes until softened. Drain well.
5 In a blender, combine the softened chiles, chicken broth, onion, garlic, cocoa powder, cumin, peanut butter, sugar, vinegar, cinnamon, and cloves. Blend until smooth.
6 Pour the mole sauce into a saucepan and simmer over low heat for 15 minutes, stirring occasionally.
7 Once the sweet potatoes are ready, reduce oven temperature to 350°F (175°C).
8 Fill each warmed tortilla with roasted sweet potatoes and a spoonful of mole sauce. Roll up and place seam-side down in a baking dish.
9 Pour the remaining mole sauce over the enchiladas and sprinkle with queso fresco.
10 Bake in the oven for 15-20 minutes until heated through and cheese is slightly melted.
11 Garnish with chopped cilantro before serving.