San Angel Negro Cheese Enchiladas

Preheat oven to 350°F.

Heat corn tortillas until they are soft enough to roll. You can either lightly fry them in oil, heat on a griddle if fresh or heat in a sealed plastic bag in a microwave.

Pour half a jar of San Angel Black Mole in a pie dish. Dip a tortilla in the mole and move to a plate. Roll up the cheese in the tortilla and place in a ovenproof dish. Cover with the remaining mole and sprinkle any leftover cheese over the enchiladas. Cook for 20 minutes. Remove from the oven and serve.

You can also use leftover chicken or turkey as the enchilada filling.