Chicken Enchiladas with Mole
Ingredients
- 4 C. cooked chicken
- 2/3 C. whipped cream cheese
- 1/2 C. raw pecans, chopped
- one 12-oz. jar roasted red peppers, sliced into small strips
- one 12-oz. jar red mole
- 6 medium flour tortillas
- dollop of sour cream
Directions
Preheat oven to 350 degrees. Combine chicken and cream cheese together in a bowl, then add pecans and stir. Place 1 large Tbs. of mixture toward one end of the tortilla, and spread over 3/4 of tortilla. Place red pepper strips down the center and start rolling the tortilla closed from the filled end. Roll tightly and place seam-side down on an oiled baking dish. Top all enchiladas with mole, cover pan with foil, and bake for 20 minutes. Remove from oven and top with sour cream.
