Chicken Enchiladas With Mole Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
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Reviewed: Jul. 1, 2012
Absolutely wonderful! Thanks, this is a keeper! Reviewed First Faceless Frenzy Western Allstars 2012
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Photo by mauigirl

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Lahaina, Hawaii, USA
Reviewed: Sep. 6, 2012
I selected this recipe to make because I had leftover mole (Rick Bayless version) to use and poblanos and Anaheim peppers in the garden. So, I only made the chicken filling for enchiladas which has a very good flavor. The amount of meat to broth seems off. I had to reduce the liquid for a long time. I'd add more meat - say 2#, or reduce the chicken broth by 1 cup next time.
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Photo by jgbeck

Cooking Level: Intermediate

Living In: Champaign, Illinois, USA

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Reviewed: Sep. 15, 2012
This was very good. The video, in addition to showing the authenticity of this recipe, was also helpful as part of step 4 is missing: adding the cooked tomatoes and tomatillos to the blender and blending with the chile mixture. I followed the recipe exactly with two exceptions that I also recommend: 4 cups chicken broth was way too much for simmering the chicken in step 1. I used 2 cups and it was still too much. Next time I will use just enough to cover the chicken. Next, instead of adding 2 cups broth to the mole in step 6, I added a little at a time until the mole was the right consistency, tasting as I went. It ended up being only 1 cup. Finally, as a note: this recipe will make about a quart of mole -- roughly twice as much as you will need. Personally, I will be making more chicken rather than waste the mole!
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Reviewed: Nov. 12, 2012
Just finished making this for dinner tonight. Luckily I did not have to work - the time involved is lengthy but well worth it. My husband and I gobbled it up! The recipe as written makes a lot of extra mole sauce, so I froze the leftovers. Probably could have done with only half the amount. And as another reviewer noted, I cut back on the chicken broth in the mole sauce (used about 1/2 the amount). We will make this again, on another day when we have a lot of time. Would recommend chopping everything up beforehand, rather than as you go like I did! It would probably save a lot of time in prep.
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Cooking Level: Expert

Home Town: Bowie, Maryland, USA
Living In: Lake In The Hills, Illinois, USA

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Reviewed: Jan. 20, 2013
I only made the chicken part of this dish. It was good.
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Photo by amonia

Cooking Level: Beginning

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Reviewed: Nov. 9, 2013
This was as good as any I've had in a restaurant! I doubled the recipe, but not the fresh peppers and tomatoes, but yes on the dried chiles. It took a lot longer than 2 hours, and used every pan I had in the house, but it was well worth it!
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Reviewed: Apr. 19, 2014
And I thought mine was the best, You got this one right, its great
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