Smoky Ancho Mole Enchiladas with Roasted Sweet Potatoes

Ingredients

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

Method

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   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. 03
   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. 04
   Transfer the toasted chiles to a bowl, cover with hot water, and let them soak for 15 minutes until softened. Drain well.
5. 05
   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. 06
   Pour the mole sauce into a saucepan and simmer over low heat for 15 minutes, stirring occasionally.
7. 07
   Once the sweet potatoes are ready, reduce oven temperature to 350°F (175°C).
8. 08
   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. 09
   Pour the remaining mole sauce over the enchiladas and sprinkle with queso fresco.
10. 10
    Bake in the oven for 15-20 minutes until heated through and cheese is slightly melted.
11. 11
    Garnish with chopped cilantro before serving.