Serves 4 to 6
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 ground black pepper
- 1 tablespoon ground chili powder
- 1 tablespoon light brown sugar
- 1/2 cup fresh cilantro, chopped
- 1/2 cup vegetable broth
- 12 corn tortillas
What you do:
- Preheat oven to 375 degrees. Lightly grease a 9-x-13-inch baking dish. Spoon a thin layer of the mole sauce on the bottom of the baking dish and set aside.
- In a large skillet over medium heat, heat the oil. Add the onion, garlic, seitan, salt, and pepper, and cook until the onion is softened and the seitan is browned, stirring occasionally, about 10 minutes. Stir in the chili powder, brown sugar, cilantro, and broth. Simmer for 3 minutes, then remove from heat and set aside to cool.
- Spoon about 1/3-cup of the seitan mixture along the center of each tortilla. Roll them up and place seam-side down into the prepared baking dish. Pour the mole sauce over the enchiladas. Cover and bake until hot and bubbly, about 25 minutes.