Cheese Enchiladas with Easy Mole Sauce

• 2 Tbs. vegetable oil
• 2 medium onions, chopped (2 cups)
• 2 cloves garlic, minced (2 tsp.)
• 1/4 cup chili powder
• 2 Tbs. light brown sugar
• 3/4 tsp. ground cinnamon
• 1/2 tsp. ancho chile powder
• 18 tsp. ground cloves
• 1 15.5-oz. can diced tomatoes
• 3 Tbs. cocoa powder
• 3 Tbs. peanut butter
• 12 oz. light Monterey Jack cheese, shredded (about 3 cups)
• 16 8-inch flour tortillas

1. To make Mole Sauce: Heat oil in large pot over medium heat.
2. Add onions, and cook 10 to 12 minutes, stirring occasionally, or until browned.
3. Stir in garlic, chili powder, brown sugar, cinnamon, ancho chile powder, and ground cloves, and cook 1 minute, or until fragrant, stirring constantly.
4. Add tomatoes, cocoa, peanut butter, and 2 cups water.
5. Season with salt and pepper.
6. Reduce heat to medium-low; cook 15 minutes, stirring occasionally.
7. To make Enchiladas: Preheat oven to 350F.
8. Ladle 3/4 cup Mole Sauce into bottoms of 2 12- x 8-inch ovenproof baking dishes.
9. Place about 2 1/2 Tbs.
10. cheese in center of each tortilla.
11. Roll tortilla around cheese, and set seam side down on top of Mole Sauce, placing 8 filled tortillas in each pan.
12. Top each dish with 1 1/4 cups Mole Sauce, and sprinkle each with 13 cup cheese.
13. Bake 20 minutes, or until sauce bubbles and cheese melts.

vegetable oil, onions, garlic, chili powder, light brown sugar, ground cinnamon, ancho chile powder, ground cloves, tomatoes, cocoa powder, peanut butter, light monterey, flour tortillas

Taken from www.vegetariantimes.com/recipe/cheese-enchiladas-with-easy-mole-sauce/ (may not work)