Chicken Enchiladas with Vindaloo Mole – Burlap & Barrel

Ingredients

• 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
• ¼ cup white onion, chopped
• 2 ½ cups shredded Monterrey Jack
• 4.3g cilantro - about 1/4 cup
• ½ cup queso fresco