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Heat the chicken broth in a saucepan at medium heat .
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Add apple cider, mole, ketchup, BBQ/ sauce, brown sugar and mix until smooth.
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Bring to a boil. Reduce heat to low and simmer until the sauce thickens, about 10 minutes.
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In the mean time heat the chicken strips, following the instructions on the package.
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While still hot cut the strips into small, bite size pieces.
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Warm up the tortillas and place the Tyson honey BBQ chicken pieces in the middle, wrapping the tortilla around them.
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Place warm enchiladas on a plate or serving dish and spoon the BBQ Mole sauce over them.
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Top with cream, crumpled cheese and avocado slices.
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Garnish by sprinkling of chopped chives.