Chicken Mole Enchiladas Supreme

Ingredients

• 2 tablespoons sauce (from 8.25-oz jar)
• 1 cup chicken broth reduced-sodium (from 32-oz carton)
• 2 cups rotisserie chicken cut chopped (from 2-lb chicken)
• 6 6-inch flour tortilla low-carb ()
• 3 cups lettuce shredded
• 1.5 cups tomatoes refrigerated
• 1 oz queso fresco crumbled
• 6 tablespoons spring onion chopped

Equipment

• bowl
• sauce pan
• oven
• whisk
• plastic wrap
• baking pan
• microwave
• glass baking pan

Directions

1. Heat oven to 425°F.
2. Place mole sauce in medium saucepan. Gradually add broth, stirring with wire whisk until smooth. Cook over medium-high heat, stirring often, until thoroughly heated.
3. Meanwhile, place chicken in small microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 1 to 2 minutes or until thoroughly heated.
4. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spoon 1/3 cup chicken down center of each tortilla. Spoon 1 tablespoon sauce over chicken on each tortilla; fold 2 sides toward center.
5. Place enchiladas, seam sides down, in baking dish.
6. Pour remaining sauce over enchiladas.
7. Bake uncovered 9 to 10 minutes or until thoroughly heated.
8. Place 1 enchilada on each serving plate; top with lettuce, tomato, cheese and onions.