Simple Mole Chicken Enchiladas

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  19 oz Enchilada Sauce, Red, Canned
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  1 tbsp Peanut Butter, Smooth
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  0.3 cup Chocolate, Dark, 70-85% Cacao
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  1 tbsp Chili powder
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  2.5 cup Chicken Breast, Grilled
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  2.5 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  10 Tortilla, Corn, 6-Inch(260g)
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  0.8 cup Cheese, Queso Fresco, Crumbled
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  0.3 cup Cilantro, Fresh
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  1 Avocado(150g)

Instructions

1. 1In a small saucepan, combine the enchilada sauce, peanut butter, dark chocolate (chopped into small pieces), and chili powder over medium heat. Stir constantly for 4–6 minutes until the chocolate is fully melted and the sauce is smooth and glossy. Remove from heat.
2. 2In a large bowl, combine the cooked chicken breast (shredded or diced), ½ cup of the mole sauce, and 2 cups of the mozzarella, mixing until evenly coated.
3. 3Lay a corn tortilla on a clean surface and spoon a heaping ⅓ cup of the chicken mixture into the center. Roll tightly from one end to the other, enclosing the filling completely. Place seam-side down in a 9×13-inch baking dish. Repeat with the remaining tortillas and filling until the dish is full.
4. 4Pour the remaining mole sauce evenly over all the enchiladas, then sprinkle the remaining ½ cup mozzarella across the top.
5. 5Cover the baking dish tightly with foil and bake at 350°F for 20–25 minutes until the cheese is melted, the sauce is bubbling at the edges, and the filling is heated through.
6. 6Remove from the oven and let rest for 2–3 minutes.
7. 7Divide evenly into 8 airtight containers while hot, then cool to room temperature before sealing and refrigerating.
8. 8To serve, top each portion with crumbled queso fresco, fresh cilantro, and sliced avocado.