chicken mole enchiladas

These were a hit in my house!  High protein, grain-free and absolutely delish.  Enjoy!

WHAT YOU’LL NEED:
1/2 cup greek yogurt, split in half
1 jar of 15 oz green enchilada sauce, split in half
1/4 cup shredded cheese
Trader Joe’s Chicken Mole (freezer section)
8 grain-free tortillas (I used Siete brand)
avocado oil for greasing your dish
For serving: chopped fresh cilantro, pickled jalapeños

MAKE IT:
Preheat your oven to 350
In a large bowl, mix together 1/4 cup sour cream, 1/2 of the enchilada sauce jar, 1/4 cup shredded cheese, and cooked chicken mole.
Warm your tortillas so they are easily pliable (Microwave them between two damp paper towels for about 30-60 seconds)
Lightly spray the bottom of a casserole dish with avocado oil (I used a pan because my baking dishes are all in use but it worked fine) and then pour 1/3 cup of enchilada sauce into the base of the dish and mix it around.
Assemble your enchiladas, roll them up, and line them in the pan.
Combine your remaining 1/4 cups of greek yogurt with what’s left in your jar of enchilada sauce and top your enchiladas with the sauce mixture
Place in the oven for 20 minutes
Remove from the oven and serve with fresh cilantro and pickled jalapeños (optional)

Enjoy!