When I first discovered Doña María’s Ready-to-Serve molé sauce I was really, really skeptical. Molé, a spicy chocolate sauce, is one of those things that I’ve tasted done really, really well and really poorly. And, quite frankly, my expectations were so low that I actually reserved some of the sauce and only made half my enchiladas just in case they turned out bad. But when all was said and done, this was absolutely incredible.

I added a chipotle pepper with adobo to the sauce, which added a really necessary spice and complexity to the sauce that really brought it together. But even as I was spooning it over my enchiladas, stuffed with chicken sautéed with chipotle and lime, sweet onions and red pepper and chihuahua cheese, I still wasn’t entirely convinced this would work.

After baking this at 350º for 15 minutes it was bubbly and smelled incredible. And, when all was said and done, it was just delicious!

I served it up with some Mexican rice (leftover rice cooked up with leftover salsa and a little butter) topped with fresh avocado, and a fresh vine-ripe tomato. It was easily one of the best meals I’ve made in a long time, and you can bet I used the leftovers and the rest of the sauce for an impressive lunch tomorrow. Next time, I’m going to stuff these with nothing but vegetables and cheese for an awesome vegetarian meal.

When it comes to Doña María Ready-to-Serve Mole, I’m a believer.