CHICKEN MOLE TACOS
Yield Portion Size
1 tbsp |
Canola oil
|
1-1/4 lbs |
Boneless skinless chicken breasts, cut into bite-size pieces
|
1/4 tsp |
Salt
|
1/4 tsp |
Ground black pepper
|
3/4 cup |
Thinly sliced yellow onion
|
2 tbsp |
Finely chopped garlic
|
1 can (8 oz each) |
Hunt's® Tomato Sauce
|
3/4 cup |
Water
|
3 tbsp |
Mole paste
|
1 tbsp |
Swiss Miss® Milk Chocolate Hot Cocoa Mix
|
1/4 tsp |
Ground cinnamon
|
8 |
6 " corn or flour tortillas
|
1/2 cup |
Crumbled queso fresco cheese
|
3 tbsp |
Cilantro (optional garnish)
|
Pickled red onions (optional garnish)
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 90 mg | 9% |
Carbohydrate | 18 g | 6% |
Cholesterol | 51 mg | 17% |
Total Fat | 9 g | 13% |
Iron | 1 mg | 7% |
Potassium | 298 mg | 0% |
Calories | 230 kcal | 12% |
Sodium | 419 mg | 17% |
Protein | 20 g | 40% |
Polyunsaturated Fat | 1 g | 6% |
Saturated Fat | 3 g | 14% |
Sugars | 3 g | 0% |
Vitamin C | 4 mg | 6% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 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.
-
Step 2
Stir in tomato sauce, water, mole paste, hot cocoa mix and cinnamon. Reduce heat; simmer 10 minutes or until sauce thickens.
-
Step 3
Spoon chicken mole mixture on to tortillas, top with queso fresco, cilantro and pickled red onion.
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