Balsamic Mole Enchiladas
- 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
Mince garlic and dice onions, jalapenos and stewed tomatoes (if necessary).
Filet chicken breast and season with salt and pepper. Pan sear with oil for 3 - 5 minutes on each side.
Shred chicken and mix in with Ole Mole vinegar.
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.
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.
Optional: Serve with sour cream and cilantro