Honestly get a good two cans of red enchilada sauce and jar of Doña Maria mole. Mix couple spoonfuls of mole into heated enchilada sauce till medium thick adjust to taste. Maybe a little chicken stock if too thick.

Mix some of the sauce into your shredded meat. I like to add diced onions and sometimes chopped Anaheim chiles to meat.

Heat corn tortillas in damp towel in microwave till soft. Dip tortilla into sauce with tongs drip off excess, roll meat and shredded jack cheese into roll, put into casserole pan.

Fill pan up, pour sauce over top to cover completely, put shredded jack cheese on top toss into oven 325 till hot and bubbly bout 15-30min depending on how thick your sauce DONT DRY OUT.

Also try Doña Maria Adobo or Pipian mole.

Not Good enough for you?

Heres two from scratch balls to the wall recipes the wife has made and uses just adjusts to her liking. Read through comments for adjustments before trying.

https://www.rickbayless.com/recipe/chicken-enchiladas-in-brick-red-mole/

https://www.salsas.com/dona-maria/recipe/chicken-mole-enchiladas/

Wife's enchiladas and Spanish rice she uses cheddar and Oaxacan cheese as well as jack and Cotija.

[Linked Image from i.postimg.cc]




"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."