Geeze!  I was so busy doing websites and stuff last night I never did get dinner posted!  It was a fun one, too – Mole Verde Chicken Enchiladas!

The Mole Verde sauce is a paste from Doña Maria that I get at PathMark.  Add to a quart of chicken broth and it’s ready to go!

Chicken Enchiladas Mole Verde

  • 1 jar Doña Maria Mole Verde
  • 1 qt Chicken broth
  • 2 chicken breasts, diced
  • 1 sm onion, diced
  • 1 can diced green chilis
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 1 lb shredded jack cheese
  • 12 corn tortillas
  • Black olives – for garnish
  • sour cream – for garnish

Mix Mole Verde paste and chicken broth.  Mix well and cook until thickened. Set aside.

Saute onions in a bit of oil until translucent.  Add chicken and cook through.  Add spices and green chilis and heat through.

Remove from heat, add in 3/4 of cheese and mix well.

Cover bottom of large casserole dish with about a cup of Mole Verde.

Place about 1/4 cup of chicken mixture on tortilla and roll.  Place in dish.  When all are done, cover with more sauce and add remaining cheese.

Cover with foil and bake at 350° for about 30 minutes.

Garnish with sour cream and black olives.

I served it with Mexican rice and refried benas.  Yum

And then tonight we went with beef.  And LOTS of onions.


And baked sweet potatoes and spinach fresh from the freezer.

I actually caramelized four onions for two steaks.  Did I mention we like caramelized onions?!?

And there are apple galettes with creme fraiche and homemade caramel sauce cooling right now…


All done!

The perfect ending to the day!