- Associated Press - Thursday, May 3, 2012

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.

The next trick is sparing yourself from needing to cook the meat. While the sauce heats, pluck the meat off a rotisserie chicken, then pull or cut it into bite-size pieces. That’s it. Once the sauce has heated, you add the chicken, let it heat up, then you’re done.

It’s really that simple. Then it’s just a matter of spooning it into corn tortillas and enjoying. Not a fan of corn tortillas? Use flour tortillas. In fact, get the larger ones, add more filling, then wrap them into mole chicken burritos.

Other than the cheese, no topping is needed for these enchiladas. But if you like, spoon on salsa or a drizzle of sour cream.

MOLE CHICKEN ENCHILADAS

Start to finish: 30 minutes

Servings: 4

1 small yellow onion, quartered

1 clove garlic

1 cup almond or peanut butter

1 cup water

½ cup chicken broth

½ cup diced tomatoes

1 slice soft sandwich bread

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