Chicken Chilaquiles with Mole

Mauricio Eggleton
No one can resist mole, especially if you pair it with chicken chilaquiles, drenched in cream, topped with cheese and onions. The best day starts with a winning breakfast!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 cup mole sauce, in paste
  • 6 cups chicken broth, or vegetables
  • 1 chicken breast, cooked and shredded
  • 1 kilo tortilla chips
  • 1 cup queso fresco, grated
  • 1 bunch fresh cilantro
  • 1 red onion, sliced
  • 1 cup sour cream
  • sesame seeds
Preparation
40 mins
15 mins
Low
  • Place the mole paste in a pot and gradually add the broth, cook until you achieve a sauce-like texture (it shouldn't be too thick).
  • Cook while stirring until the mole is perfectly dissolved, about 15 minutes. Bring to a boil and season.
  • Cook the chicken breast in a pot with water and salt, then shred it and set aside.
  • Cut the tortillas into triangles to make tortilla chips and fry until golden brown.
  • On a plate, add the tortilla chips, shredded chicken, and drizzle with hot mole.
  • Serve with fresh cheese, sliced red onion, cream, and white sesame seeds.
  • Garnish with fresh cilantro leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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