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Beef Enchiladas

Beef Enchiladas with Mole Verde and Monterey Jack

On the menu Oct 13 — Oct 19

Recipe Details

Story

In this mashup of two Mexican classics, Chef Liz is putting a bright spin on enchiladas with her version of green mole. The sauce blends tomatillos, cilantro, spices, and poblano for mild spice. We’re folding some of the mole into ground beef and rolling the mixture up in flour tortillas, then spooning over the remaining sauce to cover the enchiladas before baking. A layer of Monterey Jack brings the dish's signature cheesiness.

Tags

    Quick facts

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Liz

    By Chef Liz

    Nutritional info

    • Calories 970
    • Protein 50g
    • Total Carb 65g
    • Total Fat 57g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • tomatillos
      6 ounces
      tomatillos
    • cilantro
      1/8 ounce
      cilantro
    • yellow onion
      1
      yellow onion
    • poblano chile
      1
      poblano chile
    • mole verde spice mix
      1/4 cup
      mole verde spice mix
    • ground beef
      12 ounces
      ground beef
    • flour tortillas
      6
      flour tortillas
    • shredded Monterey Jack cheese
      2 ounces
      shredded Monterey Jack cheese
    • red radishes
      2 ounces
      red radishes
    • lime
      1
      lime
    • 8" aluminum tin
      1
      8" aluminum tin

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 8" medium pot
    • blender or food processor (optional)
    • 10" medium pan
    • baking sheet