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Queso Fresco Enchiladas w/ Easy Mole
Queso Fresco Enchiladas w/ Easy Mole

Before you jump to Queso Fresco Enchiladas w/ Easy Mole recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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One way to deal with this to start seeing some results is to realize that you do not need to alter everything straightaway or that you have to entirely get rid of certain foods from your diet. It’s not a bad idea if you want to make major changes, but the most crucial thing is to bit by bit switch to making healthier eating selections. As you get used to the taste of these foods, you will see that you’re eating more healthily than you used to. As with many other habits, change takes place over a period of time and when a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.

Thus, it should be quite obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to queso fresco enchiladas w/ easy mole recipe. You can have queso fresco enchiladas w/ easy mole using 7 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Queso Fresco Enchiladas w/ Easy Mole:
  1. You need 1 cup queso fresco; crumbled
  2. Take 2 limes; juiced and zested
  3. Take 1 packages tortillas (flour pictured)
  4. Get 1 jar Dona Maria mole paste
  5. Get 5 cup boiling water
  6. Prepare 1 cup honey
  7. You need 1 pinch chili powder
Instructions to make Queso Fresco Enchiladas w/ Easy Mole:
  1. Combine lime juice and zest in a mixing bowl. Add a pinch of salt. Mix thoroughly.
  2. Place mole paste in a large saucepan in the sink. Pour boiling water over the mole paste while whisking. Return to stove. Add honey and chili powder. Whisk.
  3. Let sauce cool slightly. Dip each tortilla in the mole. Stuff each tortilla and roll over to enclose cheese with the seam on the bottom. Garnish with crumbled queso fresco. Serve with cilantro and lime if desired.
  4. Variations; Cilantro, lime, red onion, avocado, guacamole, beans, corn, red or green enchilada sauce, refried beans

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