Low Sodium Gluten Free Beef Mole Enchiladas

Total time1 hr 20 min

Prep time35 min

Cook time45 min

Low Sodium Gluten Free Beef Mole Enchiladas

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Ingredients

4 servings

For the mole sauce

3 dried ancho chiles, stems and seeds removed
Kroger Mercado Dried Ancho Chile Peppers Lucinda's Dried Ancho Chile Los Chileros Whole Dried Ancho Chiles
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2 dried guajillo chiles, stems and seeds removed
1 can (14.5 oz) fire-roasted diced tomatoes
2 cups chicken broth
1 oz dark chocolate (70% cacao or higher), roughly chopped
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground cinnamon
½ tsp smoked paprika
1 tbsp olive oil
½ medium white onion, roughly chopped
3 cloves garlic, smashed

For the beef filling

1 tbsp olive oil
1 lb ground beef (85% lean)
1 tsp ground cumin
1 tsp chili powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the enchiladas

8 corn tortillas (6-inch)
1 tbsp olive oil
1 ½ cups shredded monterey jack cheese
Chef's tip
Shred before measuring.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
¼ cup sour cream (optional)

Instructions

1
Bring 2 cups of water to a boil in a medium saucepan. Add the ancho and guajillo chiles, press them under the water, and remove from heat. Let them soak for 15 minutes, until softened and pliable, then drain and discard the soaking water.
2
Heat 1 tbsp olive oil in the medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

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