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GRILLED CHICKEN TACOS WITH CHILI MOLE
GRILLED CHICKEN TACOS WITH CHILI MOLE
GRILLED CHICKEN TACOS WITH CHILI MOLE
GRILLED CHICKEN TACOS WITH CHILI MOLE

GRILLED CHICKEN TACOS WITH CHILI MOLE

Yield
24 portions
Portion Size
3 tacos
Ingredients: Measure:
Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1-3/4 cups
Green mole base
1/4 cup
Water
1/2 cup
Vegetable Oil
1-1/2 cups
Chicken thighs, boneless, skinless
9 lbs
Sazon seasoning
1 cup
Panela cheese, cut into 1/4- inch slices
2-1/4 lbs
Corn tortillas, 6"
72 ea
Fresh cilantro, trimmed
1-1/2 cups
Haas avocado, seeded, 1/2-inch diced
4-1/2 cups

Directions

  1. To make GREEN CHILI MOLE SAUCE: In a 2-quart pot, combine all ingredients and simmer over medium-low heat for 12 to 15 minutes, or until sauce is slightly thickened.

  2. To make ONE PORTION: Ladle 1 tablespoon oil onto 400°F flat top grill. Add 6 ounces chicken; season with 2 teaspoons Sazon seasoning. Cook chicken for 7 to 9 minutes, or until chicken reaches an internal temperature of 165°F; chop chicken up as it cooks.

  3. Cover chopped chicken with 1 tablespoon mole sauce and toss to coat; remove chicken from grill.

  4. Place three slices of Panela cheese on grill and cook for 30 seconds to 1 minute, or until cheese is browned on one side.

  5. Toast 3 tortillas on grill for 1 to 2 minutes per side.

  6. Top 1 tortilla with 2 ounces chicken, 1 slice of cheese, 1 teaspoon chopped cilantro and 1 tablespoon avocado.

  7. Serve 3 tacos for one serving.

  8. CHEF'S NOTE: Pair with a side of chimichurri sauce.

View Nutrition Information