Holy Mole Enchiladas

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  1 batch holy mole sauce
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  Flour Tortillas
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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Beans, Pinto, Canned, Drained
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  Mexican Blend Cheese

  Pre-shredded Mexican blend cheese. Any store brand works.

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  Toppings: Toasted Sesame Seeds, Lots Of Sliced Avocado, Chopped Fresh Cilantro, Sliced Radishes, Diced Red Or Green Onion, And/Or Crumbled Cotija Cheese

Instructions

1. 1Heat oven to 350°F.  Lightly grease a 9×13-inch baking dish with cooking spray.
2. 2Pour 1/3 cup mole into the bottom of the baking dish, and spread it around evenly with a spoon to cover the entire surface.  Set aside.
3. 3Place a tortilla flat on a plate, and spoon a heaping tablespoon of mole into the center of the tortilla.  Spread it around evenly with a spoon.  Then add 1/4 cup of shredded cheese in a line down the center of the tortilla, topped with a spoonful of beans and handful of shredded chicken.  Roll up the enchilada, and place it in the prepared baking dish, seam side down.  Repeat with the remaining tortillas, cheese, beans and chicken.  Then pour the remaining sauce down the center of the pan of enchiladas, and use a spoon to spread it around evenly.
4. 4Bake uncovered for 20-25 minutes, until the enchiladas are heated through and the tortillas are a bit crispy.  Remove from the oven, garnish with tons of toppings.
5. 5Then serve warm, and enjoy!  Or cover and refrigerate for up to 3 days, or freeze for up to 3 months.