Chicken and Corn Enchiladas with Mole Sauce

I've become so accustomed to cooking for two, that going back to cooking for one (just for tonight!), was a little tough. I cooked enough for 3 people....leftovers it is....

I went through quite a bit of recipes deciding what to make, and figured it would be a prime opportunity to make something Dan wouldn't eat. I also had a craving for Mexican, so enchiladas it was. But not just any enchiladas...enchiladas with mole sauce (pronounced mo-lay).

Mole sauce is pretty magical. It's a popular sauce that is made in many different ways. It can also be many different colors, depending on what kind of chiles you use. I chose a dark mole sauce that had chocolate in it. Yes, chocolate.

These little "juice boxes" of mole are about a cup!

I also didn't follow a recipe for this, so yay me!

Chicken and Corn Enchiladas with Mole Sauce

3 boneless, skinless chicken breasts, cooked and shredded or cubed
1 can enchilada sauce
1.5 cups corn kernels, thawed if frozen
2 stalks green onion, sliced
2 cups shredded cheddar cheese (or any kind you like, I used 1/2 cheddar, 1/2 queso)
1 cup mole sauce, prepared as directed
6-8 Flour tortillas

1. Preheat oven to 350. Prepare a baking dish with cooking spray.
2. Heat the chicken in a skillet over medium heat. Once heated through, add the enchilada sauce, corn and onions. Mix to combine and cook until heated through.
3. Sprinkle a little cheese on the side of a tortilla. Top with chicken mixture and top with more cheese. Roll up and place seam side down in the baking dish.
4. Top all enchiladas with remaining cheese.
5. Top with mole sauce and bake in the oven for 20 minutes.

If your kitchen isn't messy while you cook, you're doing something wrong...