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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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. |
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