Chicken Mole Enchiladas Supreme

 

2

tablespoons mole sauce (from 8.25-oz jar), stirred

1

cup Progresso® reduced-sodium chicken broth (from 32-oz carton)

2

cups chopped deli rotisserie chicken (from 2-lb chicken)

6

low-carb flour tortillas (6 inch)

3

cups shredded lettuce

1

1/2 cups refrigerated prechopped tomato

1/4 cup crumbled queso fresco cheese (1 oz)

6

medium green onions, chopped (6 tablespoons)

• 1 Heat oven to 425°F. Place mole sauce in medium saucepan. Gradually add broth, stirring with wire whisk until smooth. Cook over medium-high heat, stirring often, until thoroughly heated.
• 2 Meanwhile, place chicken in small microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 1 to 2 minutes or until thoroughly heated.
• 3 Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spoon 1/3 cup chicken down center of each tortilla. Spoon 1 tablespoon sauce over chicken on each tortilla; fold 2 sides toward center. Place enchiladas, seam sides down, in baking dish. Pour remaining sauce over enchiladas.
• 4 Bake uncovered 9 to 10 minutes or until thoroughly heated.
• 5 Place 1 enchilada on each serving plate; top with lettuce, tomato, cheese and onions.