Mole Sauce

• 2 teaspoons vegetable oil
• 1/4 cup finely chopped onion
• 2 tablespoon semisweet chocolate chips
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro
• 1/8 tablespoon garlic powder
• 1 1/3 cup canned tomato soup
• 1/2 cup canned diced green Chile peppers

Heat the oil in a medium saucepan over medium heat, and add the onions until tender. Add the remaining amount of ingredients to the saucepan. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes.

Enchiladas

• 1 1/3 cup can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 onion, chopped
• 1 teaspoon chili powder
• 2 cups chopped cooked rotisserie chicken
• 8 (8 inch) corn tortillas
• 1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). In a small bowl mix chicken and mole sauce. In a saute pan, cook onions and chili powder until onions are tender. Add onion mixture to chicken mixture. In a small bowl, combine chicken soup and sour cream. Spread half of sour cream mixture sour cream at the bottom of a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture in to the center of each tortilla. Roll up tortillas, and place them seam-side-down, in the baking dish. Repeat until all of the chicken mixture is complete. Spread remaining sour cream mixture on top of all complete enchiladas. Sprinkle with cheese. Bake for 25 minute, or until cheese is melted and lightly browned.