– 3 cups cheddar or Monterey jack, shredded
– 12 corn tortillas
– 1 jar San Angel Black (Negro) Mole
Preheat oven to 350°F. Heat corn tortillas until they are soft enough to roll. You can either lightly fry them in oil, heat on a griddle if fresh or heat in a sealed plastic bag in a microwave. Pour half a jar of San Angel Black Mole in a pie dish. Dip a tortilla in the mole and move to a plate. Roll up the cheese in the tortilla and place in a ovenproof dish. Cover with the remaining mole and sprinkle any leftover cheese over the enchiladas. Cook for 20 minutes. Remove from the oven and serve.