Cheese Enchiladas with Mole Sauce  

Mole
2 Tablespoons oil
2 medium onions, chopped . about 2 cups
2 cloves of garlic, minced
1/4 cup chili powder
2 Tablespoons brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ground ancho chili powder
1 15oz can diced tomatoes (pureed would work too for a smoother sauce)
2 cups water
3 Tablespoons cocoa powder
3 Tablespoons peanut butter

Enchiladas
16 oz Monterey Jack Cheese, shredded
16 8-inch tortillas

Serves 8

To make sauce, saute onions in oil until soft and golden, about 12
mins over medium heat.  Add garlic, chili powders, sugar and cinnamon
and cook for about a minute.  Add tomatoes, water, cocoa, and peanut
butter.  Simmer over low heat for 15 minutes.  Salt and pepper to
taste.

You will need two 9x13 pans. Preheat oven to 350 . Pour about a cup
of mole into the bottom of each 9x13 pan.  Take a tortilla and place
2 1/2 Tablespoons of cheese along the center of the tortilla. Roll up
and place seam side down in pan.  Reserve about 2/3 cup of cheese.
Repeat with remaining tortillas, placing 8 enchiladas in each pan.
Cover with remaining sauce.  Sprinkle 1/3 cup of cheese across each
set of enchiladas.

Freeze before baking. If frozen, defrost and bake about 40 minutes
otherwise bake 20 minutes or until sauce is bubbly and cheese melts.

Source: Vegetarian Times