Sunday, September 19, 2010

Variations on a Theme - Leftover Mole

When we had grilled chicken with pumpkin mole sauce the other night, we had a lot of sauce left over, even though this was only half the original recipe. It was too good to discard, so I wanted to use it again in something a little different. I thought it might make good enchiladas. Excellent idea!

We grilled two boneless chicken breasts and shredded the meat. I spread some of the mole sauce on flour tortillas, placed the shredded chicken on the sauce and rolled up the tortillas. Put four in a baking dish and poured the rest of the pumpkin mole sauce over the rolled tortillas. Heated the dish in a 350 degree oven until hot- about 30 minutes. To serve, I topped the enchiladas with crumbled cotija cheese, sliced red onion rings and cilantro sprigs. I also toasted pumpkin seeds (pepitas) to sprinkle on top, which really went well with the pumpkin mole. Served sliced avocados on the side. Quick and easy once you’ve already got the sauce made.

1 comment:

  1. Mmm! This is my husband's perfect meal. Excellent!
    Good luck in the Food Blog Project! I cast my vote for you!!!