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Chicken Mole Nachos

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 3 mins
Servings: 8
Calories: 152404 kcal
Course: Main Course , Appetizer
Cuisine: Mexican

Ingredients

Shredded Chicken:
  • 4 pounds boneless skinless chicken breasts or thighs
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 onion sliced
  • 2 garlic cloves
  • water to cover
Mole Sauce:
  • 4 dried ancho chiles or California red chile pods stems and seeds removed
  • water to cover
  • 1 onion sliced
  • 3 garlic cloves minced
  • 2 roma tomatoes chopped
  • 4 cups reserved chicken broth
  • 3 corn tostada shells broken into large pieces
  • ¼ cup peanut butter plus 3 tablespoons
  • 1 tablet Mexican chocolate recommend Nestle-Abuelita
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
Nachos:
  • 2 cups shredded chicken
  • 1 cup mole sauce
  • 10 cups tortilla chips
  • 2 cups Monterey jack cheese shredded
Garnishes:
  • jalapeño slices
  • Crumbled queso fresco
  • sliced radishes
  • Sliced avocados
  • Crema Mexicana or sour cream
  • cilantro leaves

Instructions

Shredded Chicken:
    Cup of Yum
  1. 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:
  1. 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:
  1. 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.
  2. Heat oil in a large skillet or stockpot over medium heat. Add onion, garlic, tomatoes, and sauté for 8 minutes, until soft.
  3. 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.
  4. Bring to a boil, reduce heat, and simmer for 10 minutes stirring continuously to keep it from sticking to the skillet.
Nachos:
  1. Preheat the broiler.
  2. Mix together the shredded chicken and the mole sauce in a large bowl.
  3. 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.
  4. 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

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 (36%) 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

% 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.