- 1 (8.25 ounce) jar mole paste
- 1 1/2 cups O Organics Chicken Broth
- 2 (10 ounce) packages frozen spinach, thawed
- 6 (6 inch) corn tortillas
- 1 cup crumbled feta cheese
- 1 cup shredded Safeway SELECT Primo Taglio Hot Pepper Jack Cheese
- 2 (15 ounce) cans refried black beans
- Cilantro sprigs
- Lime wedges
- Salsa
- In a 2- to 3-quart pan, mix together mole paste and broth. Cook over medium heat, stirring often until mole mixture is smooth and hot; remove from heat.
- Place spinach in a colander; press all liquid from spinach.
- Place 3 tortillas on each of 2 baking sheets (about 12 by 15 inches each). Spoon about 3 tablespoons mole over each tortilla, leaving bare the outer 1/4-inch rim. Sprinkle 1/3 cup spinach over mole on each tortilla; top equally with feta and jack cheese.
- Bake enchiladas in oven until hot and cheese is melted, about 10 minutes. Meanwhile, in a 1 1/2- to 2-quart pan, heat refried black beans.
- Place an enchilada on each plate with a serving of refried black beans. Garnish with cilantro, lime wedges, and salsa; offer remaining mole sauce to add as desired. Serve immediately.