Chicken Mole
4 ingredients
1 steps
Ingredients
- 2 3 1/2- to 4-pound rotisserie chickens
- 18 ounces jarred mole or enchilada sauce
- 2 3 1/2- to 4-pound rotisserie chickens
- 18 ounces jarred mole or enchilada sauce
Directions
-
1Shred 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.
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