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Chicken Mole Enchilada Casserole
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • ¼ cup dark chocolate chips
  • 1 tablespoon peanut butter
  • 3 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • ¼ cup water
  • 4 cups shredded cooked chicken, cooled
  • 18 corn tortillas
  • 4 cups shredded Mexican cheese blend
Note: Ingredients may have been altered from the original.
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