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Chicken Enchiladas

Chicken Enchiladas

, by Hannah Lee Leidy

These creamy, ultra-comforting enchiladas turn into a quick and easy weeknight dinner with the help of deeply flavored pre-made mole. TLP editors recommend using Authentic Mole Poblano from the South Carolina company Sobremesa. Inspired by company founder and chef Mark Ciaburri’s study of Yucatan cuisine, the peppery, gently spiced mole acts as a blanket that helps the enchiladas soften as they bake. 

Don't skimp on the cotija and homemade street corn topping for an extra cheesy finish with pops of sweetness from the corn. 


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