anchomushroomsenchiladas

Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

Enchiladas de Espárragos, Cahmiñones y Queso de Cabra con Mole de Piñón

Recipe Yield

6 servings

Cooking time

30 minutes

Rate this recipe

4.5 from 6 votes

Ingredients

For the Pine Nut Mole:

  • 1/4 cup olive oil
  • 1/4 cup chopped white onion
  • 1 cup raw pine nuts
  • 1 garlic clove chopped
  • 1 pound ripe tomatoes coarsely chopped
  • 2 ancho chiles stemmed, seeded, and coarsely chopped or broken into pieces
  • 1/2 cup freshly squeezed orange juice
  • 4 cups vegetable or chicken broth homemade or store-bought
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon packed brown sugar or to taste

For the Filling:

  • 1 tablespoon olive oil
  • 1 pound white button or baby bella (cremini) mushrooms cleaned and diced
  • 1 tablespoon unsalted butter
  • 1 pound asparagus tough ends removed, peeled from just below the tips tothe bottom, and cut into 1-inch pieces
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
  • 1 tablespoon grated orange zest
  • 1/2 teaspoon kosher or sea salt
  • Freshly ground black pepper

To assemble:

  • 12 corn tortillas
  • 6 ounces goat cheese cut into chunks (about 3/4 cup)
  • 2 tablespoons chopped chives for garnish
  • 2 tablespoons pine nuts toasted, for garnish

To Prepare

To make the mole:

  • Heat 2 tablespoons of the oil in a large casserole or heavy pot over medium heat. Add the onion and cook for 3 to 4 minutes, until completely softened.Stir in the pine nuts and garlic and cook for 2 to 3 minutes, until the garlic becomes fragrant and changes color and the pine nuts are light brown and smell toasty. Raise the heat to medium- high, add another tablespoon of olive oil and the tomatoes, and cook, stirring occasionally, until the tomatoes soften and break down, 7 to 8 minutes. Add the ancho chiles, orange juice, broth, salt, and brown sugar and bring to a simmer.Simmer, stirring occasionally, until the chiles have rehydrated and plumped up and the sauce has thickened, about 8 minutes more.
  • Transfer the contents of the pot to a blender and let cool for a few minutes, then puree, in batches if necessary, until completely smooth.
  • Rinse out and dry the pot, add the remaining 1 tablespoon oil, and heat over medium heat. Add the pine nut mole, cover partially, and simmer for 5 to 6 minutes, stirring occasionally, until the sauce has darkened and thickened a bit more. Cover and set aside.

To make the filling:

  • Heat the oil in a large skillet or casserole over medium-high heat. Add the mushrooms and let them sear and brown, without stirring, for 3 to 4 minutes. Push the mushrooms to the sides of the pan and add the butter to the middle. When the butter begins to foam, add the asparagus, thyme, orange zest, salt, and pepper to taste, stir together with the mushrooms, and cook, stirring occasionally, until the asparagus is crisp-tender, 3 to 4 minutes. Remove from the heat.

To assemble:

  • Heat and lightly toast the tortillas on a hot comal or skillet.
  • Dip a tortilla in the mole, place it on a plate, and top with 2 to 3 tablespoons of the mushroom and asparagus mixture and a tablespoon of crumbled goat cheese. Roll up into a chubby enchilada and place seam side down on a serving platter. Continue with the remaining tortillas and filling.
  • Reheat the sauce if necessary. Spoon a generous amount of sauce on top of the enchiladas (use it all if you wish), garnish with the chives and toasted pine nuts, and serve.

Comments

47comments inAsparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

  1. Demarie

    Apr 17

    Made these for Easter dinner. Lovely spring meal. I love the touch of orange. If I store the filling and mole separately, will they keep for a few days? Does mole sauce freeze well? I can’t bear to lose a drop of that yummy sauce!

    1. Pati Jinich

      Apr 19

      So glad you like this mole sauce so much, yay! Yes, keep your left overs in a tight lid container in the fridge for 4 to 6 days. Better than freezing them 😉

  2. Toni McCormick

    Mar 27

    Just made this w some changes. Excellent mole. I didn’t have pine nuts so I subbed with pecans–which imparted a sweet flavor so no need for the BS. I used avocado oil w the onions (I also managed to cut the oil by 2 tablespoons) and after adding the tomatoes I used a blood orange olive oil I typically use as a finishing or dressing oil. Used blood oranges & their zest for juice. Also added Rancho Gordo’s (Indigo oregano, cocoa nibs, coriander & cumin seed toasted and all ground together). More onion & garlic than recipe states. Also had leftover mushroom stock I added to make 4 cups stock. Finally, added about 1 tbsp. of ancho puree I had left over (REALLY got to clean fridge out w this recipe)!
    It didn’t come out as dark or thick as your photo–but I did puree in a Vitamix. A little more stock or crema if calories/fat aren’t an issue and it would make an excellent soup too!
    While I’m making this for meatless Monday I have more than enough mole left over for some smoked duck breasts in the freezer. I wonder how this would work w other nuts?

    1. Pati Jinich

      Mar 29

      Wow, thanks so much Toni for sharing your twist on this recipe, it sounds amazing! Un abrazo.

  3. Charlie

    Mar 21

    Absolutely loved this. We didn’t get the mole to look like yours though, close! The pine nuts didn’t seem to process down till they disappeared, but were they supposed to? Very tiny specks were visible, still tasty. After 2 days, we used the leftover mole to put on top of barbecued chicken thighs with yellow carrots – wow was that good! Thanks for all you do.

    1. Pati Jinich

      Mar 22

      Hey Charlie, the mole is not supposed to be liquid but more like a thick sauce, no specks of the nuts. Make sure you fry the pine nuts enough time with the onion and then blend the mix in batches if necessary until completely smooth. So glad you enjoyed it, and great idea for the left overs, yum!

      1. charlie

        Mar 24

        The mole was a thick sauce, just slightly chunky with the pine nuts. We really liked it that way too. We’ll make it again regardless – may be the quality of the processor too. Thanks.

  4. Belinda

    Mar 01

    Yum, yum, yummy 😋 que Rico!

    1. Pati Jinich

      Mar 02

      🙂 🙂 glad you liked these Enchiladas Belinda!

  5. Carole Frazier

    Feb 25

    My daughter has become vegan for health reasons. We all love Mexican food. What can I use for in place of goat cheese or can I just leave it out. I love you TV show and record it so I can keep going back to get recipes

    1. Pati Jinich

      Feb 25

      Just go ahead and leave it out Carole 😉 Hope your daughter will enjoy these enchiladas!

  6. Deirdre Vogel

    Feb 24

    Can’t wait to try. One of my daughter is vegetarian and will love this. Maybe some sliced avocados and a dollop of spur cream on top.

    1. Pati Jinich

      Feb 25

      Hope your daughter approves Deirdre! Great idea to top with avocados and crema 🙂

  7. Donna Ruiz

    Feb 24

    Delicious I can’t wait to try it

    1. Pati Jinich

      Feb 25

      Enjoy Donna!

  8. ralph gomez

    Feb 24

    I will have to try does Enchiladas…they sound great..

    1. Pati Jinich

      Feb 25

      Hope you’ll like them Ralph!

  9. Jodi Martin

    Feb 24

    Omgoodness looks delicious…now that Lent is coming, these receipes will come in handy…thank you

    1. Pati Jinich

      Feb 25

      So glad you like them Jodi 🙂

  10. Carol

    Feb 24

    Do yo have the nutritional values?

    1. Pati Jinich

      Feb 25

      I do not, but it is a great idea, thanks Carol!

  11. Jane Keeffe

    Feb 24

    What cheese would you substitute for the goat cheese?

    1. Pati Jinich

      Feb 25

      You may use ricotta, queso fresco or feta Jane 😉

  12. Mary Jo Carrell

    Nov 03

    Delicious! I recommend baking covered at 350 for about 10 minutes once assembled to heat thoroughly & meld the flavors.

    1. Pati Jinich

      Jan 02

      Thanks for your suggestion Mary Jo 🙂

  13. Peggy Lewis

    Aug 22

    I made these tonight. Absolutely fabulous! Beautiful too.
    Thank you!

    1. Pati Jinich

      Sep 18

      So glad you liked them Peggy, un abrazo!

  14. Kathleen

    Aug 20

    Hola Pati!

    These sound incredible but we have a family member who is extremely allergic to pine nuts. What would you suggest as a substitute?

    Thanks!

    1. Pati Jinich

      Aug 26

      You can always try cashews or almonds Kathleen, enjoy!

  15. Sara

    Aug 20

    Gracias por la opción vegetariana!!
    Me encantaría tener más recetas con pescado o mariscos, ojalá haya más.
    Mil gracias!

    1. Pati Jinich

      Aug 26

      Con gusto Sara! Tengo muchas recetas con pescado y mariscos, las puedes encontrar en el website en espanol aqui: https://patijinich.com/es/

  16. Kenneth P Kucharski

    May 16

    Absolutely beautiful flavors! OMG the orange. What a wonderful Sunday spring dinner. ✌️&❤️

    1. Pati Jinich

      May 23

      So happy you gave these Enchiladas a chance Kenneth, delighted that you enjoyed them!

  17. Erin

    May 05

    Awesome! I am keeping this in the front of my recipe box to make again. So tasty!

    1. Pati Jinich

      May 10

      So happy you enjoyed this recipe Erin, thank you!

  18. Di

    May 05

    Not found of goat cheese…what can I substitute for it?

    1. Pati Jinich

      May 10

      You can use maybe feta if your like it crumbly or mozzarella if you rather have it melty Di, enjoy!

  19. Julie

    Apr 25

    These were incredible and one of the best dishes I’ve eaten for 2021. I absolutely loved this mole sauce and the enchiladas had the perfect filling – not too heavy. I was so happy to have leftover mole to use for fried eggs and jackfruit tacos. Please keep the vegetarian recipes coming 😀

    1. Pati Jinich

      Apr 25

      Thanks so much for the review Julie, SO glad you liked this new recipe 😉

  20. Dan

    Apr 17

    I made this tonight for my wife and I, and it was fantastic. Thanks for this, and all your recipes!

    1. Pati Jinich

      Apr 25

      So glad you guys liked this new recipe, yay!!

      1. Yaakov Goldberger

        Dec 29

        Any suggestions for fillings other than asparagus (my girlfriend doesn’t like them)? Also, just bought your cookbook; it’s great!

        1. Pati Jinich

          Jan 02

          You can go ahead and leave out the asparagus Yaakov, maybe add some potatoes or some spinach?

  21. Richard Kamus

    Apr 12

    Thank you pati mini has you are the best. Cook ever.

    1. Pati Jinich

      Apr 30

      Thanks to you Richard 🙂

  22. Anonymous

    Apr 09

    Can’t wait to try this. Winner for sure!

    1. Pati Jinich

      Apr 11

      Let me know how these come out 🙂

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