Chicken Mole

Chicken Mole
Photo by Quentin Bacon

Ingredients

  • 18 ounces jarred mole or enchilada sauce
  • 2 3 1/2- to 4-pound rotisserie chickens

Shred the chicken meat, discarding the skin and bones. Combine the sauce and chicken in a large skillet. Cook over medium heat until heated through, about 5 minutes.

View full recipe at My Recipes

Comments

Variations on Chicken Mole

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