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Peanut Butter-Mole Sauce

Peanut Butter-Mole Sauce recipe
photo by:kraft
No special ingredients required to make this flavorful mole sauce for enchiladas. All you need are creamy peanut butter, tomatoes and a few pantry items.
time
prep:
10 min
total:
30 min
servings
total:
32 servings, 2 Tbsp. each
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What You Need

2
large  dried ancho peppers, seeded
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
2
 tomatoes, chopped
3/4
cup  PLANTERS Creamy Peanut Butter
1/2
cup  KRAFT Zesty Italian Dressing
2
slices  white bread, torn into bite-size pieces
2
 canned chipotle peppers in adobo sauce
1/4
tsp.  ground allspice

Make It

PLACE ancho peppers in small bowl. Add enough hot water to cover peppers; let stand 20 min.

DRAIN peppers; place in blender.

ADD remaining ingredients; blend until smooth.

Kraft Kitchens Tips

Substitute
Substitute 1 cup PLANTERS Dry Roasted Peanuts for the peanut butter.
Make Ahead
Freeze any leftover sauce in airtight container up to 2 months.
Food Facts
Use 2 cups of the sauce to make Braised Chicken in Peanut-Mole Sauce.
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