Preparation Method
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the vegetable oil over medium heat.
- Add the diced yellow onion and minced garlic.
- Sauté until the onion is translucent.
- Add the mole sauce to the skillet and stir to combine with the onions and garlic.
- Cook for an additional 2-3 minutes.
- Warm the corn tortillas in a separate skillet or microwave until they are pliable.
- Fill each tortilla with a portion of the shredded Cheddar Monterey Jack cheese and roll them up tightly.
- Place the rolled tortillas seam-side down in a baking dish.
- Pour the mole sauce mixture over the enchiladas, ensuring they are evenly coated.
- Sprinkle any remaining cheese on top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.