VEGAN GREEN MOLE ENCHILADAS

1. If you're using oyster mushrooms or lions mane, pull apart mushrooms with fingers to shred. If any other variety, thinly slice mushrooms.
2. In a pan over medium low heat, add 1 tbsp oil then add in onion and garlic and sauté for 2 minutes then add in mushrooms and sauté for 7-8 minutes.
3. Remove the jackfruit from the can, rinse with water then using fingers begin to remove the center soft seed then shred with fingers. Add the jackfruit to the pan and continue to sauté. Measure 1 cup of the veggie broth and add a couple tbsp at a time to the jackfruit, mushroom mixture if it looks to be a bit dry. Continue to add broth little by little and mix to combine.
4. Heat up 3 cups of vegetable broth then once hot add in mole paste. Whisk to combine then to a separate pan or pot pour in the mole mixture. It will be watery and tend to look like it's separating but it will thicken nicely.
5. Once the mole has thickened to desired consistency turn off heat. Add about 1/2 cup mole to the jackfruit mixture. Mix to combine.
6. To a pan over medium heat, heat up tortillas.
7. To serve, spoon a generous amount of mole sauce to a plate. Then dip a tortilla in the mole then add the mushroom / jackfruit mixture to the tortilla, roll up and cover with more mole if desired and repeat!
8. Top off with pepitas, fresh cilantro and squash blossoms if you have them, and enjoy!