Chicken Mole Enchiladas

Cook This, Not That! Pg. 262

Serves 4

410 Calories per serving

 

8 oz	Mole Negro Sauce
2 Cups	Low-sodium Chicken Broth
4 Cups	Shredded Cooked Chicken (store-bought rotisserie Chicken works well)
8	Corn Tortillas
½ Cup	Crumbled Queso Fresco or Feta
½	Red Onion, sliced into thin rings

 

• In a medium saucepan, combine the mole & enough broth to think it out to the consistency of ranch dressing. Simmer for 10-15 minutes, adding more broth as you need it.
  
• Heat the chicken in the microwaves on 50% power for about a minute. Add a few tablespoons of the mole & toss to evenly coat the chicken with a layer of the sauce
  
• Heat a large cast-iron skillet or sauté pan over medium heat. When hot, toast the tortillas individually until pliable & lightly browned on the surface. Immediately place a scoop of the chicken in the center of each tortilla & roll like a burrito. Serve topped with a few tablespoons of mole sauce, a sprinkle of cheese & onion rings.