Chicken Mole Enchilada by caneilson

Ingredients

1 lb. chicken breast 3 c. water 2 zucchini chipotle chili powder cumin cocoa powder cinnamon onion and garlic powder oregano cilantro

Instructions

Pound chicken breast thin, boil in 3-4 c. water, then remove chicken and dice. In a small saucepan or saute pan, put 1/4 c. of stock and incorporate spices and herbs. Gradually stir in 2 more cups of stock and simmer to reduce to approx 1 cup of sauce.
Thinly slice zucchini lengthwise to create long strips of very thin zucchini (use mandolin for even slicing). Roll diced chicken in zucchini strips and top with mole sauce. Place rolls in baking dish and bake on 350 for 10 minutes. Serve hot.