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 Mole Enchiladas


Fall has come for us all. With the advent of cooler weather, changing leaves, and the beginnings of the holiday season, it's time to turn from the light fare of summer to heartier eats. These mole-drenched enchiladas from VN columnist Robin Robertson are the perfect transition meal. They're hearty, delicious, and pair perfectly with a nice side salad—a throwback to a warmer time.

Serves 4

What You Need:

2-1/2 cups Mole Poblano (see VegNews recipe)
2 tablespoons canola oil
1 yellow onion, chopped
3 garlic cloves, chopped
1 pound seitan, shredded
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon ground chili powder
1 tablespoon light brown sugar
1/2 cup chopped fresh cilantro
1/2 cup vegetable broth
12 corn tortillas

What You Do:

1. Preheat oven to 375 degrees. Lightly grease a 9 x 13-inch baking dish. Spoon a thin layer of mole sauce on the bottom of the baking dish and set aside.

2. In a large skillet over medium heat, heat the oil. Add onion, garlic, seitan, salt, and pepper, and cook until onion is softened and the seitan is browned, stirring occasionally, about 10 minutes. Stir in chili powder, brown sugar, cilantro, and broth. Simmer for 3 minutes, then remove from heat and set aside to cool.

3. Spoon about 1/3-cup of seitan mixture along the center of each tortilla. Roll them up and place seam-side down into prepared baking dish. Pour mole sauce over enchiladas. Cover and bake until hot and bubbly, about 25 minutes.

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