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Peanut Butter-Mole Sauce
Peanut Butter-Mole Sauce

Peanut Butter-Mole Sauce

30 Min(s)
10 Min(s) Prep
20 Min(s) Cook
Make this flavorful Peanut Butter Mole Sauce for enchiladas. You don't need special ingredients to make this delicious Peanut Butter Mole Sauce.
What You Need
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32 servings
Original recipe yields 32 servings
2 large ancho chile s, seeded
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 tomatoes, chopped
3/4 cup 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
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Let's Make It
1
Place ancho peppers in small bowl. Add enough hot water to cover peppers; let stand 20 min.
2
Drain peppers; place in blender.
3
Add remaining ingredients; blend until smooth.
Kitchen Tips
Tip 1
Substitute
Substitute 1 cup PLANTERS Dry Roasted Peanuts for the peanut butter.
Tip 2
Make Ahead
Freeze any leftover sauce in airtight container up to 2 months.
Tip 3
Food Facts
Use 2 cups of the sauce to make Braised Chicken in Peanut-Mole Sauce.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 4g
5%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 0mg
Sodium 105mg
5%
Total Carbohydrates 4g
1%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 2g
4%
Vitamin A
6%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
32 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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