Recipes

[TrishTX]

Let me start by telling you that I love the Rick Bayless/Frontera Mexican sauces. We now only make tacos with his sauces. They can be found at Whole Foods and at the super Target that have the grocery stores. These sauces are, ready to use, liquid and come in pouches in the Mexican food section. If you google it, you will find pictures of the packages One day I found that they had Mole' sauce. So here is a recipe I made with the sauce.

Chicken Mole' Enchiladas

1 pkg chicken breasts, about 3 or 4 halves, boneless, skinless

2 cups chicken broth

1/2 cup chopped onion

1 package Rick Bayless/Frontera Mole' Sauce (prepared sauce in a pouch)

1 can cream of chicken soup (to tone down the heat of the sauce)

1/2 cup chopped onion

6 or 8 Corn Tortillas

1 cup Monterey Jack, Cheddar or Mexican cheese

I pounded the chicken to flatten it some and to tenderize, then I cut them in half.

Cook chicken in a pot with chicken broth to cover, add the chopped onion, if desired.

Simmer for 15-20 minutes. Until chicken is done. Chop or shred chicken for enchiladas

(I cut them to fit in the Ninja and pulsed them twice (empty Ninja and any big pieces, I pulsed again. This took 2 to 3 batches.)

Put the chicken in a bowl

To make the sauce, I heated a can of cream of chicken and add the package of Mole' Sauce. Strain onions from broth and add to the sauce. Stir to combine and heat through

Add a little bit of sauce to slightly moisten the chicken in the bowl

Spoon the Chicken onto one end of the tortilla, sprinkle a little bit of cheese on it (less then a tsp) and roll the tortilla up and put into the baking dish seam side down. Repeat until dish is full.

Pour sauce over enchildas. Sprinkle cheese over all. Bake for 15-20 minutes at 350 F, until cheese is melted.

If you like your sauce spicy hot, you don't need to dilute it with the chicken soup, but thought it turned out great. These were delicious.