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Mole Enchiladas with Spinach, Potatoes and Carrots

If you want to give your enchiladas some extra special love, douse them with mole sauce instead of red enchilada sauce. These stacked mole enchiladas with spinach, potatoes and carrots are a great example. Make homemade chile chocolate mole  first, or purchase a good quality mole in a jar.

Mole Enchiladas with Spinach, Potatoes and Carrots

Oaxaca, Mexico is one of the best cities in Mexico to celebrate the Day of the Dead. Many Mexican families gather for the November 2 holiday, to honor their deceased ancestors, relatives and friends. Day of the Dead, Dia de Los Muertos, is not a morbid celebration, but an all-night party, with huge feasts of tamales and chocolate and flowers and incense and tequila.

This is when the señora pulls out the family mole recipe. Or she orders her mole, her own recipe, to be made at the noisy busy specialty market where chocolate and mole are ground to order, while you wait.

Day of the Dead Altar--Mole Enchiladas with Spinach, Potatoes and Carrots

Day of the Dead Altar

But we’re not in Mexico and what’s a mole lover to do? Answer: Make your own mole from this streamlined authentic recipe, or buy a quality concentrated mole base, and dilute it 1 part mole to 4 parts water or veggie broth.

dishing out Mole Enchiladas with Spinach, Potatoes and Carrots

In this recipe we stack the tortillas, layering mole sauce, vegetables, and a little bit of cheese in between the tortillas. Much easier to put together compared to rolling the filling inside the tortillas. You will love how the rich mole balances the spinach bitterness nicely. Once you have the moles sauce made, these mole enchiladas with spinach, potatoes and carrots are a cinch.

plated Mole Enchiladas with Spinach, Potatoes and Carrots

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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Mole Enchiladas with Spinach, Potatoes and Carrots
Mole Enchiladas with Spinach, Potatoes and Carrots
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
 

You could call these stacked enchiladas Mexican lasagne--enchilada flavors, layered lasagne look. Serves about 8 persons.

Course: Main Course
Cuisine: Mexican, Vegetarian
Servings: 8 servings.
Author: Letty Flatt
Ingredients
  • 2 to 3 cups homemade chile chocolate mole, or good quality purchased mole
  • 3 cups chopped potatoes (1/2-inch dice)
  • 1 cup chopped carrots (1/2-inch dice)
  • 1 tablespoon extra virgin olive oil
  • 1 large onion , chopped
  • 2 cloves garlic , minced
  • 1 bunch spinach or arugula , stems removed and discarded, leaves coarsely chopped, about 10 ounces
  • 8 corn tortillas
  • 3/4 cup crumbled cotija or feta cheese
  • sea salt and freshly ground pepper
Instructions
  1. Steam the potatoes and carrots separately until they are just tender to the bite, but not too soft, about 10 minutes.

  2. Heat the oil in a large skillet. Cook and stir the onions until they are translucent, about 10 minutes. Add the garlic and cook and stir another minute or so. Stir in the potatoes and carrots and the spinach. Cover the pan and let the arugula wilt a few minutes. Season to taste with salt and pepper.

  3. Preheat the oven to 350 degrees. Brush some oil in a deep casserole dish. Ladle about 1/2 cup of sauce in the bottom.

  4. Lay a tortilla down, sprinkle a little about 1/3 cup of the vegetable mixture on top and then about a tablespoon of the cotija cheese. Spread with a few tablespoons of sauce. Lay down another tortilla, follow with vegetables and cheese and sauce, continuing this stacking and layering until you are out of filling. End with a tortilla dipped in the sauce. Sprinkle with more cheese.

  5. If there are leftover vegetables, toss them with some of the mole, and spoon them around the sides of the stack.

  6. Bake until the sauce begins to bubble around the edges, about 30 minutes.

Grand Canyon Memories- Grilled Chard-stuffed Portobello Mushrooms

We dined well on our Grand Canyon river trip last month, as you saw from the dinner recipes in recent blog posts.  One hot as Hades evening our culinary team stuffed portobello mushrooms with veggies for our river weary group.  I’m still giving thanks for the huge tarp shading the kitchen while we scraped the gills from a case of portobellos. Here is a variation of our river recipe, this one filled with potatoes, chard and spinach. For Grand Canyon memories -grilled chard-stuffed portobello mushrooms. Continue Reading…

Carrots with Shallots and Parsley

Our Ranui CSA garden is happily abundant this month, and at least for a little while, we don’t have to buy carrots at the store. Farmer John’s carrots are sweet and delicious and we usually just eat them raw, in salads. But I’d like to venture away from that habit and maybe you too. Let’s make these Carrots with Shallots and Parsley. Why not?

Here is a French style vegetable recipe, steamed carrots glazed in butter, from Deborah Madison’s awesome, my absolute favorite cookbook in the world, Vegetarian Cooking for Everyone.  We get to use the carrots, shallots from last week’s box and this week’s parsley all in this one recipe.

For a vegan variation, swap extra virgin olive oil in for the butter.

It’s a short and sweet post this week–enjoy!

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Carrots with Shallots and Parsley
Author: Letty Flatt
Ingredients
  • 1 pound carrots
  • 1 1/2 tablespoons unsalted butter or olive oil
  • 2 tablespoon minced shallots
  • 3 tablespoons chopped Italian parsley
  • Salt and freshly ground black pepper
Instructions
  1. Trim, and scrub or peel the carrots. Cut them into 4-inch lengths or so, depending on the size of the carrot you start with. Steam the carrot, covered, over boiling water until they just yield to the tip of a knife, 5 to 12 minutes, again depending on their size.
  2. Melt the butter in a medium skillet. Add the minced shallot and cook until it begins to color, 3 to 4 minutes. Add the steamed well-drained carrots, and the chopped parsley. Toss and cook a few minutes more. Season with salt and pepper and serve.

Caramelized Three Onion and Thyme Pizza with Fontina Cheese

Summer means pizza on the grill. Even though it has cooled down a bit I’m not turning on the oven, especially to pizza baking temperatures. All in all, baked on a grill or in an oven, Caramelized Three Onion and Thyme Pizza with Fontina Cheese is a delicious not-your-usual pizza.

Caramelized Three Onion and Thyme Pizza with Fontina Cheese on the grill
Continue Reading…

Quinoa with Grilled Zucchini and Beet Greens

This quinoa with grilled zucchini and beet greens is one of those dinners we throw together with what we find in our weekly CSA farm share. This week we got shallots, zucchini, and beet greens and we cooked them on our new-to-us grill. All we had to do is make sure they were well-seasoned before tossing them with steamed quinoa.

A serving of high-protein grain, mixed with tender and slightly charred squash, some grilled beet stems for crunch, with bitter wilted beet greens–dinner’s on! It’s magic how you can make a great meal with what you have on hand! Continue Reading…