Quote:
Originally Posted by threebag02
He just turned 12. He prefers a cheese enchilada with cheese sauce. I have tried many sauces but have to eat the pan alone. One time I thought we had a winner until the next day leftovers.
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Are you make scratch mole or buying canned enchilada sauce? This gal makes a quick mole for chicken enchiladas I have used and like well because its fast. I have used dried ancho chilli peppers or Hatch if you can find them. The hardest thing for me was finding the Mexican chocolate. Only difference is I bake them with cheeses of my choice.
A really good one takes a bit more time Is the blond Gal who runs the Americas test kitchen. I cant find the video now but I posted it here before just dont know the thread.
I dont like any of the canned even in Mexican groceries.