Chicken Mole Enchiladas with Beans

Another Mexican dish sounds great to us!!! We never get sick of eating Mexican food in this house and this meal gets extra stars because really quite tasty and healthy to boot! I found it in CTNT (cook this, not that) cookbook and you can use the original recipe here:  Chicken Mole Enchiladas.

Here's how we made it:
4 servings

ingredients:
• 8-12 oz mole negro sauce (I found some at Target in ethnic aisle)
• 4 cups shredded cooked chicken (either from leftovers which is what we used or a store bought rotisserie)
• 8 corn tortillas, warmed
• 1/2 cup crumbled feta (buy the block and crumble it yourself - has so much more flavor than the pre-crumbled stuff)
• 1/2 red onion, sliced into thin rings (use a mandolin if you have it)

directions
1. In a medium pan, warm the mole, if you find the mole is too thick add just enough broth to thin it. What you want is the consistency of ranch dressing here... Simmer for 15 minutes adding more broth as you may need it. Note: I didn't need to thin the mole I bought because it was the right consistency.
2. Warm the chicken in a small skillet tossing some mole with the meat until the chicken is coated with a thin layer of sauce.
3. Toast the tortillas until pliable and browned slightly over gas on your stove. If you don't have gas, you can use a large cast iron skillet to do this or you can do it in the microwave. Immediately place a scoop of chicken mixture in the center of each tortillas and roll like a burrito. Be careful not to over stuff these. Serve with some mole, crumbled cheese and red onion over each enchilada.

I also added diced avocado mixed with some onion to top each enchilada with. We had a can of BBQ beans that I wanted to use up so I served those on the side as well. We gave this one an A+ and would definitely make again!

Enjoy!