Asparagus Mushroom & Goat Cheese Enchiladas With Pine Nut Mole Sauce Recipe

Recipe By Slurrp

These Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce are a delicious twist on traditional enchiladas. The filling is made with sautéed asparagus, mushrooms, and creamy goat cheese, which adds a tangy and rich flavor. The enchiladas are then topped with a flavorful pine nut mole sauce, made with roasted pine nuts, spices, and a touch of chocolate. This dish is perfect for a vegetarian dinner or a special occasion.

4.8
17 Rating -
Rate
Non Vegdiet
30minstotal
30minsCook
30m.total
30m.Cook
Asparagus Mushroom & Goat Cheese Enchiladas With Pine Nut Mole Sauce
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Ingredients for Asparagus Mushroom & Goat Cheese Enchiladas With Pine Nut Mole Sauce Recipe

  • 0.17 inch Lb Asparagus, Trimmed And Cut Into
  • 1.33 ounce Mushrooms, Sliced
  • 0.33 tablespoon Olive Oil
  • 0.67 ounce Goat Cheese
  • As required Salt And Pepper To Taste
  • 1.33 Small Corn Or Flour Tortillas
  • as per your need For The Pine Nut Mole Sauce
  • 0.08 cup Pine Nuts, Toasted
  • 0.17 cup Vegetable Broth
  • 0.33 cloves Cloves Garlic
  • 0.17 Small Onion, Chopped
  • 0.17 teaspoon Chili Powder
  • 0.08 teaspoon Cumin
  • 1/25 teaspoon Cinnamon
  • 0.17 tablespoon Cocoa Powder
  • As required Salt To Taste
  • as needed Chopped Cilantro And Lime Wedges For Garnish

Directions: Asparagus Mushroom & Goat Cheese Enchiladas With Pine Nut Mole Sauce Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add the asparagus and mushrooms, and sauté until tender, about 5 minutes.
  • STEP 3.In a medium bowl, mix together the goat cheese, salt, and pepper. Add the sautéed asparagus and mushrooms, and stir until well combined.
  • STEP 4.Warm the tortillas in the microwave for about 30 seconds, or until pliable.
  • STEP 5.Divide the filling evenly among the tortillas, and roll them up tightly. Place the enchiladas seam-side down in a baking dish.
  • STEP 6.In a blender, combine the pine nuts, vegetable broth, garlic, onion, chili powder, cumin, cinnamon, cocoa powder, and salt. Blend until smooth.
  • STEP 7.Pour the mole sauce over the enchiladas, and spread it evenly with a spatula.
  • STEP 8.Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the enchiladas are heated through.
  • STEP 9.Serve the enchiladas hot, garnished with chopped cilantro and a squeeze of lime juice.
  • STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • You can use corn tortillas or flour tortillas for this recipe, depending on your preference.
  • To make the mole sauce spicier, add a pinch of cayenne pepper or a chopped jalapeño.
  • If you don't have pine nuts, you can substitute them with almonds or cashews.
  • For a creamier filling, you can add a dollop of sour cream or Greek yogurt to the goat cheese mixture.

Storage and Serving

  • These enchiladas are best served fresh from the oven, but you can also reheat them in the microwave or oven.
  • Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
  • Garnish the enchiladas with additional crumbled goat cheese and chopped pine nuts for extra flavor and texture.
  • You can also top the enchiladas with a drizzle of sour cream or salsa for added creaminess and tanginess.
Nutrition
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp