Spinach Enchiladas with Mexican Mole Sauce

Ingredients

Cayenne Tortillas
Monterey Jack Cheese
Spinach
Jalapeno
Chopped Tomatoes (canned works best)
Mole Sauce

Instructions

Roll the spinach and slice into shreds; shred the cheese, chop the jalapeno, and place all into the tortillas and roll. Place seam-side down into a baking dish that has a shallow layer of chopped tomatoes with the accompanying juice.

Cover with foil and bake at 375 for 15 minutes, until cheese is melted.

Cover with Mole Sauce (recipe follows); drizzle Parrano Cheese Sauce along the top of each enchilada and garnish with dark chocolate shavings and a sprig of cilantro.