Chicken Mole Chilaquiles made with Doña Maria ®

Celebrate mole every day with these delicious chicken mole chilaquiles. An easy recipe that your family will love!

This recipe is also in Spanish: Chilaquiles con mole y pollo

This is a sponsored blog post. Updated on February 28,2022.

I love Chilaquiles, any kind, and I feel it’s great that they can be served for brunch, lunch, or dinner.

This time, I was thinking of preparing some chicken chilaquiles, then I opened my pantry and saw a bottle of Doña Maria® Mole, I imagined the rich flavor of mole sauce over the chilaquiles, so I got to try it!

The delicious flavor of Doña Maria® Mole brings me good memories of my childhood in Mexico. My grandmother used to prepare a delicious mole served with tasty rice and beans that we enjoyed while having fun with cousins at her house.

Now, I continue using mole Doña Maria® to prepare different dishes full of the typical flavor of mole. From chicken mole chilaquiles to enmoladas and chicken mole with nopalitos, even champurrado with mole, check the recipes here!

Doña Maria® Mole is easy to use and it really saves me time in preparing these dishes, I hope you enjoy my chicken mole chilaquiles recipe, check the video at the end of the recipe!

CHICKEN MOLE CHILAQUILES Recipe

Ingredients

1 chicken breast

10 Corn Tortillas (cut into quarters)
1 Doña Maria® Mole
4 Cups of water or chicken broth

½ Crumbled queso fresco
1 Cup of Mexican cream
1 Avocado (garnish)

3 Spoons of vegetable oil
1 Tbsp sesame seeds
2 Tbsp of salt (separate quantities)

1/2 onion
1 garlic clove

Cook the chicken breast with water, onion, garlic and a teaspoon of salt.

When the breast is fully cooked, set aside to let it cool down. Keep the chicken broth, we will use it for the mole.

Add Doña Maria® Mole to the chicken broth in low heat, stirring constantly until the mole dissolves. Remove from heat. Separate.

Shres the chicken breast. Separate.

Heat up the oil in a pan, then fry the tortilla quarters until golden and place into a plate. Use a napkin or paper towel to soak the excess oil from the tortillas. Separate.