Mole and Apple Enchiladas
Kerry said she was making chicken mole … I didn’t realize it was mole, as in olé! It’s a generic spanish term for sauce that is commonly used in Mexico. According to Wiki, the word guacamole (avocado sauce) is derived from the word mole (guaca from “aguacate” or avocado).
She served us chicken in a chocolate mole, rice, corn, cheese, sour cream and avacado. From Kerry:
I served dry aged Duro Viego, I found this a little too bitey. My preferred mexican cheese is manchengo. Very, very pricey but very tasty. It is always available at the Hamilton Market.
For dessert, she made apple enchiladas. What are those? Yummy, that’s what they are! Especially served hot with vanilla ice cream.
- 1 jar apple pie filling
- 6 flour tortillas (8 or 10″)
- 1 tsp ground cinnamon
- 1/3 cup margarine
- ½ cup each: white and brown sugar
- ½ cup water
- Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8×8 baking pan.
- Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired.
- Bake in preheated oven for 20 minutes at 350F. Makes 6 large tortillas; may be cut in half to serve 12 (recommended as they are 484 calories each).