CHICKEN MOLE TACOS
CHICKEN MOLE TACOS

CHICKEN MOLE TACOS

Yield
8 portions
Portion Size
8 sevings (1 taco each)
Ingredients: Measure:
Pure Wesson® Canola Oil
1 tbsp
Boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 lbs
Salt
1/4 tsp
Ground black pepper
1/4 tsp
Thinly sliced yellow onion
3/4 cup
Finely chopped garlic
2 tbsp
Hunt's® Tomato Sauce
1 can (8 oz each)
Water
3/4 cup
Mole paste
3 tbsp
Swiss Miss® Milk Chocolate Hot Cocoa Mix
1 tbsp
Ground cinnamon
1/4 tsp
6 " corn or flour tortillas
8
Crumbled queso fresco cheese
1/2 cup
Cilantro (optional garnish)
3 tbsp
Pickled red onions (optional garnish)

Directions

  1. Heat oil in large skillet over medium-high heat. Meanwhile, sprinkle chicken with salt and pepper. Add chicken, onion and garlic to skillet; cook 5 minutes or until chicken is no longer pink, stirring occcasionally.

  2. Stir in tomato sauce, water, mole paste, hot cocoa mix and cinnamon. Reduce heat; simmer 10 minutes or until sauce thickens.

  3. Spoon chicken mole mixture on to tortillas, top with queso fresco, cilantro and pickled red onion.

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