Ingredients

Vindaloo Mole

• 19 oz red enchilada sauce - I use store bought to make this recipe even easier. It's one of the few canned goods I keep on hand to shortcut many sauces.

• ½ cup chicken bone broth - Regular chicken stock will work fine if that is what you have on hand.

• 2 Tbsp smooth peanut butter - I prefer no sugar added. If peanuts are not part of your diet, almond butter or even tahini would make great alternatives.

• ½ cup dark chocolate chips - I prefer bittersweet but semisweet works just as well. The mole will be a tiny bit sweeter.

• 1 Tbsp Vindaloo Masala - This amount will give your mole a nice, medium kick. If you prefer less heat, reduce the Vindaloo Masala to ½ Tbsp. If you prefer more kick, add another ½ Tbsp.

• ¼ tsp ground cinnamon

Enchiladas

• 2 cups chicken breast - I use a store bought cooked rotisserie chicken and then shred to make 2 generous cups. If you do not want to use a store bought rotisserie chicken or you already have chicken at home you need to use, you can place three chicken breasts on a baking sheet, sprinkle them with olive oil, salt, and pepper, and bake at 375°F for 10-15 minutes until cooked through. Set aside until cool enough to handle. Shred into bite-sized pieces.

• ¼ cup white onion, chopped

• 2 ½ cups shredded Monterrey Jack

• 302g corn tortillas - Use 12 5.5-inch tortillas and warm so they don't crack. You can achieve this by simply wrapping them all in one paper towel and microwaving for 15 seconds. Flour tortillas will work fine too if you prefer.

Garnish

• 4.3g cilantro - about 1/4 cup

• ½ cup queso fresco