This super easy, no-cook, homemade mole sauce is made from scratch, and gives regular chicken enchiladas a delicious twist for a super fast Mexican dinner to meal prep or even throw together for a quick and easy weeknight meal.
I recently heard about a study that reported that no matter how many recipes they have on their Pinterest wish list or the dog eared in their favorite cookbooks, the home cook generally makes the same 15-20 recipes over and over and over again.
Now, on one hand, this limited recipe strategy can be a bonus, because:
- They’re recipes you know you and your family will eat.
- They’re proven recipes that work.
- Since you’re familiar with them, there’s no time wasted leaning into a recipe learning curve.
But on the other hand, those recipes can get you totally get stuck in a rut. And who wants to be the boring cook in the kitchen anyway??!!
Today’s recipe is a hybrid of one of my go-to recipes to cook (enchiladas) with a twist (mole sauce!), because:
- It’s totally familiar = enchiladas. Approachable = chicken. But with the addition of just two ingredients to regular enchilada sauce, this recipe gets serious brownie points for uniqueness.
- When they’re as easy to make as these, enchiladas are pretty much impossible to screw up.
- All you need to know about these babies is how to use a blender, an oven, and how to roll with the best of them.
How to Make Mole Enchiladas
Because mole sauce isn’t found at most ordinary Mexican American restaurants, many people aren’t familiar with it which leads to the most popular questions about mole sauce: what is mole made of and what does mole taste like?continue to the recipe… about Beyond Easy Chicken Mole Enchiladas
