I love mexican food but was always sick of eating at places where they didnt make it right or it was too expensive or it was cheap priced and of cheap quality..So I have concocted my own easy (but not too quick) recipe that any gringo can make and there will be plenty of left overs.

Ingredients:

1lb. Chicken Breast

1 small pkg. kernal corn

1 small red onion

1 whole clove garlic

1 medium size poblano pepper

1 small can of chipotles in adobo sauce

1 pkg. of fresh corn tortillas

1 small jalapeno

1 small bunch of fresh cilantro

1 lemon

1 lime

1 jar of Mole

1 pkg. monterey jack cheese

1 bottle of adobo seasoning

1 lrg. can of enchilada or tamale sauce

salt and pepper

vegetable oil

Start by heating your oven to broil. Take both peppers split in half and remove,seeds,stems and ribs (trust me the majority of the heat is in there so if you want it hot leave em in) cut the top of the garlic clove off,quarter the red onion and place all veggies on a foil lined cookie sheet. drizzle vegetable oil lightly over all and sprinkle salt and pepper on them as well. place in oven and roast for at least an hour or until the garlic oozes out like toothpaste when squeezed. When cool dice all veggies.

Next heat up a large non-stick skillet on medium high. Add enough veg.oil to cover the bottom of the pan a 1/4 of an inch. When hot add the chicken breast and season with the salt,pepper and adobo. fry each side about 10 minutes (depending on size of breast) and remove from heat. Place on a paper towel lined plate and let cool for at least 20 minutes. When cool shred with a fork into bite size bites

Take pan with remaining oil and add package of corn,veggies,cilantro,chicken and half the lime and lemon. When hot add 2 spoonfulls of Mole until melted. Dice one large chipotle and add some of the adobo sauce. season with more aodobo seasoning and salt and pepper.Mix in half the montery cheese and Remove from heat and squeeze the rest of the citrus onto it and mix to blend

Pre-heat oven to 350

Take a large baking dish and lightly cover bottom with enchilada sauce. Spoon a heaping helping of mixture into tortilla and roll up. place each enchilada into baking dish and continue until done. Cover with remaining sauce and cheese. Cover dish with aluminum foil and bake for 30 minutes. Remove from oven and let cool for 10 minutes. Serve with sour cream and enjoy!