Balsamic Mole Enchiladas
Makes:
4 services
Ingredients:
- 1 large chicken breast
- 3 tbs Chaparral Gardens Ole Mole
- 1/2 white onion
- 1 jalapeno
- 2 cloves garlic
- 1/2 cup corn
- 14 oz stewed tomatoes
- 8 corn tortillas
- 3/4 cup enchilada sauce
- 1/2 cup cheddar cheese
Step 1
Mince garlic and dice onions, jalapenos and stewed tomatoes (if necessary).
Step 2
Filet chicken breast and season with salt and pepper. Pan sear with oil for 3 - 5 minutes on each side.
Step 3
Shred chicken and mix in with Ole Mole vinegar.
Step 4
Using the same pan, saute onion, jalapenos and garlic until tender. Add corn and stewed tomatoes and cook for one minute. Combine sauteed vegetables in bowl with shredded chicken.
Step 5
Preheat oven 350 degrees.
Laddle enchilada sauce to cover bottom of a baking dish (2 small squared dishes or one large dish). Microwave tortillas for 30 seconds to make them easier to handle. Add 3 mounded tablespoons of chicken and vegetable mixture into each tortilla, roll, and place (seam-down) into the dish. Top with remaining enchilada sauce and cheddar cheese.
Bake for 15 minutes.
Step 6
Optional: Serve with sour cream and cilantro
