 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
Ingredients:
2 3 1/2- to 4-pound rotisserie chickens |
18 ounces jarred mole or enchilada sauce |
2 3 1/2- to 4-pound rotisserie chickens |
18 ounces jarred mole or enchilada sauce |
Directions:
1. Shred the chicken meat, discarding the skin and bones. Combine the sauce and chicken in a large skillet. Cook over medium heat until heated through, about 5 minutes.
|
|