'Easiest Ever' Chicken Mole Enchiladas

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I prepared this recipe and it is absolutely delicious. I have never mad mole and I am so appreciative for this recipe. Thank you so much!

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I have made this (just the mole sauce 3 or 4 times and it has come out delicious each time. As far as thickness you can always add more stock. How spicy it is can varywith the Pasilla chile's. The first time I made this it was very spicy (I prefer it to have a kick, the last, not at all, but it was still good. And if you don't like it sweet then cut back on how much chocolate you put in or maybe don't add the sugar.

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The sauce turned out way too thick. Because of this - I had such a difficult time getting the tortilla in and out of the mole sauce. When I took the tortillas out - they were just caked with mole. I know that a certain amount of thickness is what this sauce is - but mine was way too thick. I ended up adding some more chicken stock to try and thin it a bit but that didn't help much. Most likely it was something I did - I've only developed an interest in cooking over the last 18 months or so. **If you want some heat, the called for amount of pastillas don't offer much.** Add more or add some other peppers along with the pastillas.

After reading several reviews, I realize it's not all me. Several comments have said that theirs tasted like eating Reece's with chicken or like eating a glob of chocolate on chicken enchiladas. Relieved I'm not alone in this - being pretty novice at cooking and all!

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Also:
It is important not to forget to season (salt, mainly as you go. If you don't balance out the sweetness with some salt, yes--it is going to be too sweet. Taste and season as you go!

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Too much chocolate and sugar for my taste- and from authentic mole I've eaten in MX- although my husband and son enjoyed it - said it was different but good. I think a I'll try a different recipe next time I attempt mole. It was a disappointment b/c I really like Marcela's other recipes...oh well.

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Not impressed. It certainly was easy to make, but it just didn't make a hit with us. My sauce came out really clumpy and thick, and the heat was definitely not there. I could totally accept the thicker sauce as my fault, but I was really hoping for some spiciness. Once I'd doctored it a bit, it was better. There's potential there, but I guess it just wasn't what I was hoping for.

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Tastes like when my Granny would get lazy and 'doctor' up the jar kind..so yuummmmmmmmmm

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Easy Chicken Enchilada recipe, and very authentic mexican sauce

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I found it very sweet and cloying. The most chocolatey mole I've ever tasted and not in a pleasant way. I agree with the notion of leaving out the T. of sugar.

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I must first admit that I have never had mole sauce before. With that being said, I made this and I loved the complexity of the sauce of it first having a hint of chocolate and then finishing with a subtle spiciness. I added 2 pasillas and 2 guajillo's, didn't add the extra sugar, and used no-sugar added natural style peanut butter. I figured the sugar in the ibarra would compensate and figured if I didn't like the result, that I could always sprinkle some extra on top. The idea of chocolate and meat sounded weird to my midwestern hubby, but I'm glad that I made the sauce as it definitely gave my usual boring chicken breast a nice kick. I own both of Marcela's books and they are wonderful!