CHICKEN MOLE- ENCHILADA SAUCE

1/2 c. flour
1/4 c. oil
1 sm. pkg. chili powder
2 cans chicken broth
1 envelope chili mix
1/4 tsp. garlic salt
1 block Mexican chocolate
6-8 chicken breast halves, boneless and skinless

Fry the flour in the 1/4 cup oil. Add the chili powder and cook slowly for 1 minute. Add the chicken broth, chili mix, garlic salt and chocolate. Add chicken breasts and simmer for 45 minutes over medium to low heat. 4 servings.
This can be used as an excellent enchilada sauce. Just omit the chocolate and chicken and use the sauce in your favorite recipe.

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