Just the basics needed for traditional Mexican dish
The goal was simple – a recipe for mole chicken enchiladas that tastes authentic, but doesn’t take an authentic amount of time to prepare. And thanks to two easy time-saving tricks, it turned out to be easier than I expected.
The first was making the mole sauce (a rich, often chocolaty Mexican sauce that usually accompanies meat) using only widely available ingredients (chances are you have all of them at home). Nothing fancy here, just tons of great flavor.
No ancho chili powder? Use whatever variety of chili powder you have. For ease, the sauce is made in the blender.
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