Mole Chicken Enchilada

Mole, an interesting Mexican concept.... a chocolate spicy savory sauce with a bold character. It works even better for enchiladas, covered in mole and baked with cheese. Here we go, mole chicken enchiladas, gone perfectly skinny.

Chocolate (mole) chicken enchilada

1 Joseph's 4 net carbs small pita bread (cut in half) 45kcal
1 TB jarred mole (I used Donna Maria) (60kcal)
1/8-1/4 cup low sodium, fat-free chicken stock
1 TB chipotle sauce (from a can of chipotles in sauce)
2 oz leftover grilled chicken breast (92kcal)
1/2 red bell pepper, diced (30kcal)
2 TB ff vegan low-fat cheddar cheese (30kcal)

In a skillet, break up the mole with a fork and thin out with the chicken stock to make a sauce. (Note: When I opened the jar, the oil of the sauce had collected at the top of the jar, and I just threw it out. So, the sauce is lower in calories than indicated on the jar.) Add the chipotle sauce to the mole, and stir well. Add in the cubed chicken, cover with the sauce and heat through. If too thick, add more water. Split the pita bread in half, and slide each half both sides through the hot mole sauce so that it covers both sides of the pita breads. Now, fill half of the chicken pieces in each pita, add some red bell pepper, and roll it up. Place seam side down in a baking dish. Add the remaining mole on top of the 'enchiladas'. Sprinkle with cheese and bake at 450F for 10 min (or until cheese melted). Add some more red bell pepper on top, and serve! Divine!!!

1 lunch entree (257kcal) or with more chicken a dinner entree