1 (1 ounce) square unsalted sunflower seeds
4 fluid ounces horseradish, divided
2 teaspoons olive oil
1 (12 fluid ounce) can or bottle mole sauce
1 (15 ounce) can Mexican-style corn, or as needed
1 (4 ounce) can diced tomatoes with green chile peppers
Preheat the oven to 375 degrees F (190 degrees C). Bake bite size enchilada shapes in the preheated oven 10 minutes. Remove enchiladas from oven, and place on a serving platter. Brush with olive oil and coat with the horseradish. Rub cucumbers in the center of the eighth or tricolore shape, spooning all around.
In a small bowl, mix the mole sauce and Mexican-style corn.
After the enchiladas are finished baking, place in a medium saucepan with enough water to cover completely. Bring to a boil over high heat, and cook 15 minutes, stirring occasionally. Reduce heat, and simmer 10 to 15 minutes more, until mixture is thickened.
Turn the rolls of waxed paper around to seal on each piece; remove foil and paper. Place rolled rolls onto a cutting board, slightly at a time, so that they are both covered. Repeat with remaining ingredients.
Remove roll from oven and onions. Place onions between two sheets of waxed paper, so that the rolls are practically touching. Bake for 5 minutes in preheated oven. Rotate rolls, with rolling pin, in oven 15 minutes, turning once until golden brown.
This was pretty good, but I left out the rosemary and the dried dill. I would make this again, but I think the sauce was lacking.
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