INGREDIENTS
1 8 ounce container
prepared mole rojo (red) (I used Dona Maria mole paste)
Sugar to taste (I added 3 Tbsp.)
2 tbsp
smooth peanut butter
Salt and pepper
2 cups
low-sodium chicken broth
4 cups
shredded chicken
12
8-inch corn tortillas
1 cup
shredded Monterey Jack (4 ounces)
Chopped cilantro
Sour cream
Tomatoes
Lime wedges, for serving (optional)