Monday’s Specialty Sauce

Mole Sauce - Chipotle and Ancho Peppers create an underlying spiciness graced by the presence of cocoa. It's a balancing act of robust spices and sweet undertones in a sauce where tradition reigns when cooked with chicken, pork or cheese enchiladas.Cheesy Mole Enchiladas - Makes 4 8-inch enchiladas

Just Grillin carries bold ingredients for Cheesy Mole Enchiladas:
2 tablespoons light olive or vegetable oil
1 cup onion, ¼-inch dice
1 cup red bell pepper, cored and cut into 1/4-inch wide strips
1 cup yellow bell pepper, cored and sliced into 1/4-inch wide strips
4 8-inch white corn tortillas
1 1/2 cups shredded cheese such as Monterey Jack, cheddar or Manchego
1/2 cup Stonewall Kitchen Mole Sauce
Scallions, chopped
Sour cream
Guacamole

Directions:
1. Preheat grill or oven to 350 degrees F.
2. Heat oil in a large heavy skillet. Add onions and bell peppers and sauté until tender.
3. Divide vegetables down the center of each tortilla. Sprinkle cheese over vegetables. Fold in sides of tortillas. Place in a greased baking dish seam side down.
4. Pour Mole sauce over enchiladas and sprinkle with chopped scallions. Bake for 20-30 minutes until cheese is melted and bubbly. Serve hot with sour cream and guacamole.
http://www.justgrillinflorida.com/category/recipes/appetizers-1/