Chicken Mole Nachos
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
53 mins
-
Total Time
1 hr 3 mins
-
Servings
8
-
Calories
152404 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Mexican
Chicken Mole Nachos
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This spicy and slightly sweet mole sauce makes a great topping on nachos. Once the nachos are baked the melted cheese and toppings really makes this dish unforgettable.
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Ingredients
Shredded Chicken:
- 4 pounds chicken breast boneless skinless; or chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper freshly ground
- 1 onion sliced
- 2 garlic cloves
- water to cover
Mole Sauce:
- 4 dried ancho chiles stems and seeds removed, or California red chile pods
- water to cover
- 1 onion sliced
- 3 garlic minced, cloves
- 2 Roma tomato chopped
- 4 cups chicken broth reserved
- 3 corn tostada shells broken into large pieces
- ¼ cup peanut butter plus 3 tablespoons
- 1 tablet Mexican chocolate recommend Nestle-Abuelita
- 1 teaspoon oregano dried
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
Nachos:
- 2 cups chicken shredded
- 1 cup mole sauce
- 10 cups tortilla chips
- 2 cups Monterey jack cheese shredded
Garnishes:
- jalapeño slices
- queso fresco crumbled
- radish sliced
- avocado sliced
- crema mexicana or sour cream
- cilantro leaves
Instructions
Shredded Chicken:
- In a large pot, heat water, salt, onion, and chicken. Once it starts to boil, lower the heat and simmer for about 20 minutes. Transfer chicken to plate to cool off, and then shred. Reserve broth and onion.
Slow Cooker Option:
- Place the chicken in a slow cooker and sprinkle it with salt and pepper. Add onion, garlic, and cover, and cook on low for 6 hours, or until the chicken is tender. Shred the chicken with forks.
Mole Sauce:
- Place the chiles in a microwave-safe bowl, cover with water, and microwave on high 5 minutes. Remove from the microwave, cover, and set aside to steep for 5 minutes.
- Heat oil in a large skillet or stockpot over medium heat. Add onion, garlic, tomatoes, and sauté for 8 minutes, until soft.
- Pour 4 cups reserved broth and boiled onion into a blender and add sautéed ingredients. Add tostada pieces, peanut butter, chocolate, oregano, salt, and pepper and blend until very smooth. Transfer the sauce to a large skillet.
- Bring to a boil, reduce heat, and simmer for 10 minutes stirring continuously to keep it from sticking to the skillet.
Nachos:
- Preheat the broiler.
- Mix together the shredded chicken and the mole sauce in a large bowl.
- Spread the tortilla chips evenly on a baking sheet and top them with the chicken mixture, cheese, and jalapeño slices, if using. Broil for 8 to 10 minutes, or until the cheese is melted and the chicken is warmed through. Remove from the oven.
- Top with garnishes of your choice. Serve warm.
Notes
- Store mole sauce in the refrigerator for up to 1 week. Mole sauce can also be frozen for up to 3 months.
Nutrition Information
Show Details
Calories
1524.04kcal
(76%)
Carbohydrates
109.74g
(37%)
Protein
73.38g
(147%)
Fat
90.25g
(139%)
Saturated Fat
22.55g
(113%)
Cholesterol
221.49mg
(74%)
Sodium
2326.71mg
(97%)
Potassium
1249.51mg
(27%)
Fiber
11.71g
(47%)
Sugar
6.04g
(12%)
Vitamin A
790.07IU
(16%)
Vitamin C
19.72mg
(22%)
Calcium
524.25mg
(52%)
Iron
6.99mg
(39%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 152404 kcal
% Daily Value*
| Calories | 1524.04kcal | 76% |
| Carbohydrates | 109.74g | 37% |
| Protein | 73.38g | 147% |
| Fat | 90.25g | 139% |
| Saturated Fat | 22.55g | 113% |
| Cholesterol | 221.49mg | 74% |
| Sodium | 2326.71mg | 97% |
| Potassium | 1249.51mg | 27% |
| Fiber | 11.71g | 47% |
| Sugar | 6.04g | 12% |
| Vitamin A | 790.07IU | 16% |
| Vitamin C | 19.72mg | 22% |
| Calcium | 524.25mg | 52% |
| Iron | 6.99mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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