[Zarekylin75]

This is kind of embarrassingly easy and simple, but whenever my mom used to make her chicken enchiladas in mole sauce, they would disappear at whatever gathering she brought them to. I unfortunately don't have her original mole sauce recipe, but this looks really close:
The sauce

but instead of putting it on rice, you do the following:
1. pour a little of the sauce into the bottom of a 9"x13" casserole dish
2. dip flour tortillas into the rest of the sauce in the pot, making sure they are well coated with sauce
3. fill tortilla with shredded chicken, shredded lettuce, sauteed onion, sliced black olives, diced green chilies and some shredded jack cheese.
4. roll up the tortilla
5. repeat with all the tortillas until casserole dish is full
6. pour remaining sauce on top of enchiladas, making sure there aren't any dry bits of tortilla that aren't coated
7. put into a 350 degree oven for about a half an hour. Just before it's done, top with some more shredded jack cheese and put it back into oven to melt the cheese.
8. eat and don't count the calories.

I wish I had specifics, but we always just made it without really measuring quantities, except for the sauce. This recipe looks like it doesn't make enough sauce for the casserole, so I'd probably double it. Lots of sauce = amazing enchiladas. Also I use chicken breasts, but that's just a personal preference. It's a very simplistic (and fat-laden) mole recipe, but always goes over really well. The peanut butter combined with the cumin, chili and garlic is a great combo.