Nut-Free Mole Negro Chicken Enchiladas

Ingredients

• 2 cups shredded cooked chicken
• 8 small corn tortillas
• 1 cup mole negro sauce
• 1 cup shredded cheese
• 1 cup chopped onion
• 1 tablespoon vegetable oil

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. In a skillet, heat the vegetable oil over medium heat and sauté the chopped onion until translucent.
3. 3. In a large bowl, combine the shredded chicken with half of the mole negro sauce and mix well.
4. 4. Warm the corn tortillas in a dry skillet or microwave until pliable, then fill each tortilla with the chicken mixture and roll them up.
5. 5. Place the rolled enchiladas seam-side down in a baking dish, pour the remaining mole negro sauce over the top, and sprinkle with shredded cheese before baking for 15-20 minutes.

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