Cheesy Mole Enchiladas - Makes 4 8-inch enchiladas

ingredients

• 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 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 remaining cheese and chopped scallions. Bake for 20-30 minutes until cheese is melted and bubbly. Serve hot with sour cream and guacamole.

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