Cheese Enchiladas with Mole

Cheese Enchiladas with Mole Sauce – serves 8

From Vegetarian Times

2 Tablespoons oil

2 medium onions, chopped – about 2 cups

2 cloves of garlic, minced

¼ cup chili powder

2 Tablespoons brown sugar

¾ teasp cinnamon

½ teasp ground ancho chili powder (I think mine needs to be replaces as the sauce was tame)

1 15oz can diced tomatoes (pureed would work too for a smoother sauce)

2 cups water

3 Tablespoons cocoa powder

3 Tablespoons peanut butter

16 oz Monterey Jack Cheese, shredded

16 8-inch tortillas

To make sauce, sauté onions in oil until soft and golden – about 12 mins over medium heat. Add garlic, chili powders, sugar and cinnamon and cook for about a minute. Add tomatoes, water, cocoa, and peanut butter. Simmer over low heat for 15 minutes. Salt and pepper to taste.

You will need two 9x13 pans. Preheat oven to 350’. Pour about a cup of mole into the bottom of each 9x13 pan. Take a tortilla and place 2 ½ Tablespoons of cheese along the center of the tortilla. Roll up and place seam side down in pan. Reserve about 2/3 cup of cheese. Repeat with remaining tortillas, placing 8 enchiladas in each pan. Cover with remaining sauce. Sprinkle 1/3 cup of cheese across each set of enchiladas.

Bake 20 minutes or until sauce is bubbly and cheese melts.