February 23, 2011

Chicken Mole Enchiladas! You know, to go with your Margarita Day!



Yesterday was National Margarita Day (or something to that effect.)

So, if you are like me, you came home and begged your husband to either make you a margarita, or take you to Chili's. (What?)

To go with said margaritas, I made mole chicken enchiladas. You can make these enchiladas as vegetarian or as meaty as you want...

Oh, and btw, I made this recipe up myself...YAY!!!


Mole Enchiladas

This is totally easy…


The Ingredients...
The Ingredients...

  • 6-8 corn tortillas
  • chunk of Oaxaca cheese, sliced thinly (2-3 cups? A wheel? I dunno.)
  • 1 carton Knorr mole sauce (green carton), or Dona Maria (pictured above). In the Mexican soup section of whatever grocery store.
  • 2-3 cups grilled chicken. I like to get the Tyson prepackaged, precooked chicken. Or you could get a prepared rotisserie chicken and tear it up. Whatever.
  • 1 can of black beans, warmed
  • 1 tortilla-sized-diameter casserole dish
  • NOTE: You can omit the chicken and just use beans if you want to go all veggie with this.

LAYER (bottom to top):

  • Mole
Mole
Mole
  • Tortilla
  • Beans
Tortilla and beans...
Tortilla and beans...
  • Tortilla
  • Chicken
  • Mole
  • Tortilla
  • Cheese
Ahhh...Cheese....
Ahhh...Cheese....
  • Repeat, in whatever order you want.
  • End with Tortilla, topped with mole, topped with cheese
YUMMERS!
YUMMERS!

Bake in 350 degree oven about 20 minutes, or until cheese is all melty.



Yummy melty goodness!!
Yummy melty goodness!!

ENJOY!



This is SO awesome...!
This is SO awesome...!

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