Made some Tex-Mex chicken enchilladas last week with a store bought Mole sauce. Made the chicken in a crockpot, and mexican rice, guacamole, shredded lettuce as side dishes. Although the dinner was delicious and was almost similar to what we get at our favorite Mexican restaurant, the mole sauce was a little too sweet for our tastes. There is plenty of enchilladas left over, packed in the freezer.
Any one has ideas of how to use them up, even if it means we split them to make 2 or 3 different dishes at different times. One idea was to shred 3 or 4 enchilladas to be used as base in a tortilla soup and add some veggies like onions, carrots, corn, etc. and some spices to cut the sweetness a bit.
Any other ideas would be most welcome. Thanks.