“My Mole (pronounced “Moh-Lay”) is a secret recipe, but when I decided what recipes you would want, I knew you would ask for my Mole, so here I am sharing it for you to enjoy at home. This Mole is a mix between mole poblano and mole negro, featuring chilaca, mulato, pasilla chile, and of course some Mexican Chocolate. Smothered over Chicken Enchiladas, well these Enmoladas, as they are often called, are just what the doctor ordered for those Mole Lovers out there.” - Chef Claudia
Claudia’s Mole: A warm and delicious mole made from a base of dried peppers like, chilaca, mulato, and pasilla. But that is more sweet and savory than spicy. It is a sort of Mexican Curry that features more than 20 ingredients to elaborate.
Chicken Enchiladas: Shredded Chicken sautéed with onions and garlic are wrapped in perfectly fried tortillas to form the perfect vehicle for our luxurious Mole Sauce.
Mexican Red Rice: This Mexican Red Rice is the traditional long grain rice which is fried and sautéed before being smothered in fresh chopped tomatoes and cooked until fluffy and delicious.
Remove label and place package directly into the microwave. (Meals are self-venting, do not puncture, cut, or remove the film.)
Microwave for 1:30 to 2:00 minutes or until cooked through. Microwave times may vary. Instructions based on a 1200 watt microwave.
Carefully remove the tray from the microwave by its corners and let it sit momentarily before opening.
USE CAUTION WHEN OPENING- The package may produce HOT steam after heating.
Preheat oven to 350ºF degrees
Remove label and film from the tray, remove and place food into an oven-safe container