[CH] Mole Vegetable Enchiladas

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Hey Risa,
Great sounding vegetable burrito recipe!
    I have another easy veggie recipe I thought you might like.  And when I
say easy, I mean it!
    I make vegetable mole enchiladas using part of a small bag of frozen
mixed veggies with a cooked, chopped potato or two thrown in the mix, half a
jar of mole sauce (the really thick paste and oil like stuff that you mix
1:2 (at least) with water.  It comes in brown and green and I like both),
corn tortillas, some peanut oil, and shredded cheese (if its been a really
long day I buy a bag of "shredded Mexican cheese" from the grocery).
    To assemble:   Place half the jar of mole sauce in a medium sized pan
and add about 2 cups water.  Heat and stir until the sauce is smooth and has
some body to it.  Nuke or otherwise heat the frozen veggies and mix in some
cooked, cubed potato.  Heat oil in a small fry pan. Put a corn tortilla in
the oil for a few seconds, turn it over, and a second or so later remove it
and place it on a paper towel (hot dog tongs are great for this process).
While it is on the towel, place a few tablespoons of veggies, some cheese
and some sauce in the center of the tortilla, roll it up, and place it seam
side down in an 8x8 inch glass dish. Repeat until the dish is full.   I pack
them in tight and can usually fit around 8 enchiladas in the dish.  Cover
the enchiladas with some sauce and top with a healthy dose of cheese.  Bake
at 350F for about 25 minutes.
    I made this up after having a more refined version at a local Tex-Mex
restaurant.  Since I don't really measure anything, I always end up with
extra veggies and sauce. No biggie.

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