Chicken Mole Enchiladas with Habanero Quesadilla

Revisiting Dad-O's New Mexican Style Enchiladas, I decided to make some with ready made mole sauce I bought on a whim in the supermarket. I also had some leftover rotisserie chicken also from the grocery store that desperately either needed to be eaten or fed to Tiara. Despite what Tiara would choose (Duh, must feed pooch!) I decided that it would make a tasty mole addition.

I used the rest of the chicken to make a quesadilla with of some flour tortillas, cheddar cheese, and my jar of Habanero Gold. It lends a spicy sweet kick to the quesadilla that was unexpectedly delicious!  Poor boyfriend was a little wary of it, but declared it super tasty after trying it.



Mole Stacked Enchiladas

For two:
6 taco sized corn tortillas
1 package of mole sauce

One pan of mole sauce, one pan of oil.

Canola Oil for frying
Shredded Mild cheddar cheese- about two cups loose
leftover rotisserie chicken, shredded

Preheat oven to 450 degrees Fahrenheit. Heat the oil and mole sauce in separate pans. As soon as the oil bubbles when a teeny piece of tortilla is placed in it, its ready. Fry the tortillas one by one in the oil for about 40-60 seconds each, then transfer to the pan with the mole sauce. Spoon approximately two tablespoons of the sauce into a bottom of an oven safe pyrex dish (or similar) and place the mole coated tortilla flat in the middle of the dish. Place a generous sprinkling of cheese as well as chicken, making sure not too pile it too high. Repeat the same process for another tortilla, stacking it like a pancake onto of the first tortilla and toppings. Place more cheese and chicken on the second tortilla, and stack with one last fried and coated tortilla. Place a sprinkling of cheese atop the final tortilla and place in the oven. Repeat this process with another pyrex dish. After about 10 minutes in the oven, serve in the dish at the table.

Habanero Gold Quesadilla

Simply spread a generous amount of the jelly on one burrito sized tortilla (about 2 ounces) and sprinkle cheese and shredded chicken on top. Place another tortilla on top and pan fry until cheese is melted.

See Also:
Mother's Day: Habanero Gold
New Mexican Style Enchiladas