Celebrate mole every day with these delicious chicken mole chilaquiles. An easy recipe that your family will love!
This is a sponsored blog post.
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 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 accompanied by 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 simple chicken mole 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
- 1 Fully cooked shredded 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
- 1 Tbsp of salt
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.
In a saucepan, combine Doña Maria® Mole and water or bouillon, stirring constantly until the mole dissolves. Remove from heat.
To serve, place tortilla chips on a plate and cover with mole sauce.
Top with chicken, Mexican cream, cheese, sliced onions, avocado and sesame seeds.
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