"To make this dish, it was a challenge because I worked with only what I had on hand. There was no meat in my fridge at the time and I think it turned out yummy anyway!I have always liked mole sauce and had always wanted to try it out myself. I found this sauce to be just sweet enough and too many smokey spices."
Melt chocolate in a pot. Add vegetable stock. Stir until chocolate melts. Add 12 oz of Enchilada sauce and 12 oz of Herdez Guajillo Chile sauce. Stir together and add cloves, garlic/onion powder, cinnamon, allspice, salt and sugar. Let simmer for 5 mins until flavors are blended. Keep on simmer.
To make filling:
Saute chopped bell peppers, onions, green beans and rice. Add melted cream cheese and mix together until you have a cheesy mixture. Add 3/4 of the sauce.
Place about a half a cup of the vegetable mixture close to the edge of the tortilla, covering about a third of the tortilla. Take end and roll and tuck under mixture. Continue rolling to the end. Place into a casserole dish side-by-side.
Continue this process until either the tortillas are out or the mixture.
Once all enchiladas are placed into the dish(es, pour the rest of the mole sauce over the all the enchiladas. Top with shredded cheese.
Put into oven with foil on top and bake for 20 mins. Then take off the foil and finish baking for 10 mins.