Game Day Enchiladas with Honey Cream Mole Sauce September 27, 2014 by bbfadmin Inspired by a recipe from food blogger Lia Griffith, www.liagriffith.com, our version features a mole sauce concocted with our own Molten Lava Spiced Chocolate Honey Cream. Yum! 10 corn tortillas 1 avocado 2 c. Monterey jack cheese ½ c. cilantro, chopped Filling ingredients: You can use just about any leftover vegetables, but we used about a cup of each of the following: Red peppers, thinly sliced or diced Yellow squash, cut in small chunks Zucchini, cut in small chunks 2 shallots, minced Corn kernels Black beans Mole Sauce: ¼ c. olive oil 2 c. onion, finely chopped 3 cloves garlic, finely chopped 1 t. ground cumin ½ t. ground cinnamon 2 T. chili powder 4 ½ c. vegetable broth 1/3 c. flour ¼ c. BumbleBerry Farms Molten Lava Spiced Chocolate Honey Cream To make mole sauce: Heat oil in large skillet or saucepan. Add onion, garlic, cumin and cinnamon. Cover and cook on medium heat until onions are tender, stirring frequently. Mix in chili powder and flour and stir for 3 minutes. Gradually whisk in broth, increase heat to medium-high. Boil to reduce to 3 cups, stirring occasionally for about 30 minutes. Remove from heat and whisk in Spiced Chocolate Honey Cream. Season with sea salt and fresh ground pepper to taste and set aside to cool. To sauté vegetables: Heat olive oil in large skillet. Sauté onions until they start to become transparent. Add carrots and cook for about one minute. Add your zucchini, yellow squash and red pepper then cook another minute until all vegetables are slightly soft but not over cooked. Mix in black beans, corn. Cool and mix in the fresh cilantro. To assemble enchiladas: With just a bit of olive oil in skillet on medium heat, heat 10 tortillas on both sides so they are pliable and slightly toasted. Stack on plate as you toast each one. Spread 1/3 cup of the mole sauce onto the bottom of the 8×12 inch baking dish. Dip one tortilla into the cooled mole sauce to coat both sides. Place covered tortilla onto a plate, add a strip of vegetable mix in center and top with cheese. Roll the tortilla and place flap side down into the baking dish. Repeat this process until your dish is filled two rows of enchiladas. Spread 1/3 cup of mole sauce over the top of your enchiladas in the dish and sprinkle with additional cheese. Preheat the oven to 375 degrees F. After the enchiladas are topped with cheese, cover with foil and bake 20 minutes or 30 minutes if chilled. Remove foil and bake another 10 minutes until sauce bubbles. Remove from oven and let stand for 10 minutes to settle.