My favorite recipe is chicken mole enchiladas.
No exact receipe, but this is what I do:
A jar of good mole sauce. (I like Rogelio Bueno.) Mix with chicken broth as per directions (I think I recall it's four parts chicken broth for one part of the mole). Cut up a whole chicken and simmer it completely covered in the mole sauce until it's done.
Then take the chicken out and let it cool until you can handle it, remove it from the bones and shred it. Mix with a couple of finely chopped white onions, shredded Monterey Jack cheese, and chopped seeded Jalapenos.
Put a layer (about 1-8 inch or so) of mole sauce in the bottom of a square or rectangular pan.
Fry corn tortillas briefly in oil, dip in mole sauce, roll up some of the chicken mix in the tortilla, and put in a pan with the seam side down. When the pan is filled, pour mole sauce on top of the enchiladas, sprinkle more Jack cheese on top, and bake at 350 until bubbly.
Sometimes I cheat and use the boneless-skinless chicken breasts and thighs.
OT: Dishwashing DetergentThat was me who wrote that, Cyndi. :-) Yeah, I don't think it's as effective on grease as Lemon Ajax or Crystal White Octagon. But...
I tried one other brand of mole sauce that I didn't like nearly as well. I would like to try out some others but Rogelio Bueno is pretty good. I haven't seen any other brands but those two in the local supermarket. (I don't recall what the other one was.)
-- Mad Science means never having to say Mike Van Pelt "What's the worst thing that could happen?" mvp at calweb.com
