Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

Name: Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce
Cook time: 30 min
Ingredients: 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); 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; 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)

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

Recipe Yield

6 servings

Cooking time

30 minutes

Rate this recipe

4.58 from 7 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

65comments inAsparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

Jennifer

Apr 19

We loved the flavors of the mole. The longer it sat , the flavors became more complicated. Yummy! We just happened to have a bunch of asparagus and portabello mushrooms and goat cheese, so this was the perfect recipe for dinner. I love your recipes because they are not complicated but always so sabrosa.

1. Pati Jinich
  
  Apr 24
  
  Gracias Jennifer, so happy to hear you guys enjoyed these enchiladas!
  
Mitch

Apr 13

This recipe looks absolutely delicious. I am a crazed Mexican food enthusiast, and I have been looking for some veggies to include in tacos etc. I bet this wold work well in a taquito format also. Thank you so much for this!!!!!!

1. Pati Jinich
  
  Apr 15
  
  Of course Mitch, in taquitos, enchiladas, tostadas or even pita bread this filling is yum!!!!
  
teresa enriquez

Mar 30

Love this recipe..

1. Pati Jinich
  
  Mar 31
  
  So happy that you do!
  
Monica

Mar 27

Delicioso! We made these and loved them. The hint of citrus is wonderful. To some we added shredded chicken. I love all moles so may try this wine with hazelnuts. Thank you!!!

1. Pati Jinich
  
  Mar 31
  
  Sounds like a great idea to me Monica, let me know how it comes out!
  
Linda

Mar 21

Hi! I love this recipe….was it ever featured on one of your shows?

1. Pati Jinich
  
  Mar 31
  
  This is an original recipe, it was not in any of the shows Linda 😉
  
Howard

Oct 20

What size tortilla

1. Pati Jinich
  
  Nov 03
  
  Any standard size tortilla, I would say 8 to 10 inches round 😉
  
Susan

Sep 15

I’m lazy so I made it as an enchilada casserole with pepper jack. Baked for about 20 minutes. Really good.

1. Pati Jinich
  
  Sep 20
  
  Sounds like a great idea to me 😉
  
Michael

Jan 12

Just made your asparagus mushroom enchiladas. So the store was out of asparagus so I used Anaheim chiles
Fabulous. The Pinion mole is perfect.
There were kudos all around. Thank you!

1. Pati Jinich
  
  Jan 30
  
  Yay! So glad you and your friends enjoyed this dish Michael.
  
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 😉
  
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.
  
  1. Toni McCormick
    
    Feb 02
    
    Pati, thank you SO much for all your endeavors in bringing us FABULOUS recipes! Your black bean and sweet potato tamales are one of my favorites (A Mardi Gras tradition now)! We now have to embrace a more healthy carb/sugar lifestyle, I use the Siete ALMOND flour tortillas.
    Again, thank you so much for sharing your experience, skills & knowledge w the rest of us! I only wish our (New Orleans) local PBS would actually broadcast on other than cable–we REALLY miss your shows!
    
    1. Pati Jinich
      
      Mar 13
      
      Thanks so much Toni! Could you please send me an email to hola@patijinich.com with the information of your local PBS station? So we can look into their programming, gracias!
      
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.
    
Belinda

Mar 01

Yum, yum, yummy 😋 que Rico!

1. Pati Jinich
  
  Mar 02
  
  🙂 🙂 glad you liked these Enchiladas Belinda!
  
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!
  
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 🙂
  
Donna Ruiz

Feb 24

Delicious I can’t wait to try it

1. Pati Jinich
  
  Feb 25
  
  Enjoy Donna!
  
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!
  
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 🙂
  
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!
  
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 😉
  
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 🙂
  
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!
  
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!
  
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: http://patijinich.com/es/
  
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!
  
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!
  
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!
  
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 😉
  
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?
      
Richard Kamus

Apr 12

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

1. Pati Jinich
  
  Apr 30
  
  Thanks to you Richard 🙂
  
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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