There are countless versions of the traditional Mexican mole sauce, most with dozens of ingredients. We've adapted this version for practicality and availability for an easy weeknight meal.

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary

prep:
25 mins
cook:
1 hr
Servings:
6
Yield:
12 tostadas (5 1/3 cups chicken mixture total)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5-qt. pot stir together the first ten ingredients (through cinnamon). Bring to boiling, stirring constantly (mixture will be thick).

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  • Reduce heat and add chicken to tomato mixture. Sprinkle with salt and pepper. Simmer, covered, 1 hour or until chicken is tender, turning chicken once. Remove chicken. Using two forks, shred chicken; discard bones. Return chicken to pot.

  • Spoon chicken mixture on tostada shells. Top with cheese, green onions, and cilantro.

*

To soak peppers, place in a small heat-proof bowl. Add 1/2 cup boiling water; let stand 20 minutes. Drain.

Nutrition Facts

424 calories; total fat 22g; saturated fat 5g; polyunsaturated fat 6g; monounsaturated fat 9g; cholesterol 79mg; sodium 737mg; potassium 634mg; carbohydrates 31g; fiber 5g; sugar 6g; protein 29g; trans fatty acid 0g; vitamin a 884IU; vitamin c 114mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 7mg; vitamin b6 1mg; folate 25mcg; vitamin b12 0mcg; calcium 119mg; iron 4mg.
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