Shredded chicken stew- similar to the one I posted several days ago except this one had eggplant from the garden
tortillas (flour 9in)
mexican cheese mix
greek yogurt
serrano pepper from the garden
Homemade Mole Sauce- tomato sauce, flour, brown sugar, s/p, cumin
Wrap up the chicken in a tortilla and sit it in a medium deep baking dish-2-3in sides. Line several enchiladas in a row, pour mole sauce over and then spread cheese and bake for 15-20min at 400F. I ate it with a small dollop of greek yogurt as my 'sour cream' (it is a great substitute). Of course if I had salsa and guac I truly would have been a happy camper.
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