Name: Holy Mole Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 7 -8 servings
Ingredients: 1 batch holy mole sauce; 7-8 large flour tortillas; 2 baked chicken breasts, shredded (or your preferred filling); 2 (15-ounce) cans pinto or black beans, rinsed and drained; 1 (8-ounce) bag shredded cheese (I recommend either a Mexican blend or Pepper jack); toppings: toasted sesame seeds, lots of sliced avocado, chopped fresh cilantro, sliced radishes, diced red or green onion, and/or crumbled cotija cheese