Chicken Mole Enchiladas

I love making a batch of enchiladas, having it for dinner one night, and having leftovers for lunch or a quick dinner later in the week. I also usually make a double batch and prep 2 baking dishes, I'll cook one that night and freeze the other unbaked so I have dinner ready to go the next time I don't have enough time to prep - you can defrost it the night before and then bake or even bake it straight from the freezer.

While I love enchiladas using red or green tomatillo sauce, and have other recipes for those, I can't get enough of mole enchiladas. You can buy a jar of mole sauce at most grocery stores, just look in the same area as other enchilada sauces, canned refried beans, or specialty Mexican sauces.

I like to top these enchiladas with fresh sliced avocado, diced scallions, cilantro and pickled red onions. It's also great with a little store bought or homemade mango salsa. While I include instructions for cooking the chicken before adding to the enchiladas, you can absolutely use pre-cooked or a shredded rotisserie chicken to make these to save you some time. You'll want about 4 cups of shredded cooked chicken.

I use flour tortillas but you can sub your favorite GF tortilla to keep it gluten free.

Serves 4-6.