Enchiladas with Mole Sauce (chicken or bean)

A great dish to put together from left-over chicken or tinned mixed beans and some frozen mole.


A portion of Mole sauce (e.g. Red Mole Sauce recipe)
Corn Tortillas
Cooked, shredded Chicken or tinned Mixed Beans
Cheddar cheese, coarsely grated
Sour Cream or Greek-style plain yogurt
Fresh Coriander leaves, chopped
Onion, peeled and finely sliced


Heat the Mole sauce in a frying pan big enough for the tortillas. Using tongs, dip each tortilla into the sauce to coat both sides, transfer to a baking dish, fill with chicken or beans and fold/roll up. Add all the tortillas like this to fill the baking dish. Pour remaining sauce over the tortillas and wrap the dish in foil.

Heat the oven to 200c/Gas 6/fan oven 180c and bake for about 15-20 minutes (make sure they are piping hot). Remove the foil, drizzle with sour cream or yoghurt and sprinkle with plenty of cheese, coriander, sliced onion, and serve.