Enmoladas filled with Quelites
  1. Preheat oven to 375 degrees. Prepare the mole: In a saucepan, cook 2 tablespoons oil and the mole powder for few minutes on medium heat, until fragrant and a shade darker in color. Add 1½ cups broth and bring to a simmer. Adjust for salt and add more broth if the sauce becomes too thick. Allow to cool slightly.
  2. Prepare the filling: Chop the greens and mince the garlic. Sauté in a splash of oil and salt to taste until tender.
  3. Prepare the tortillas: Heat ½ inch of frying oil in a skillet on medium heat. Cook each tortilla for a few seconds, just until the tortilla becomes pliable. Then flip and heat for another minute. If left for a few seconds too long, it will crisp and be difficult to roll.
  4. Assemble the dish: Dip a tortilla in the sauce, coating both sides. Then place it in a casserole dish, put about two tablespoons of greens and a little cheese in a thin line across the tortilla, roll, and place seam side down. Continue, placing each enchilada side by side. Pour any remaining sauce over all and cover the dish with a lid or foil. Or leave uncovered if you like crispy edges.
  5. Bake at 375 degrees until heated through, about 20 minutes. They can be kept warm in the oven. Serve with rice and beans and plenty of cabbage or lettuce dressed with lime juice and cilantro. Reheat leftovers in a skillet with oil until very crispy.