Chicken Mole Tostadas

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.

By Colleen Weeden
Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary test

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

Directions

  • 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

Per Serving:
424 calories; fat 22g; cholesterol 79mg; saturated fat 5g; carbohydrates 31g; mono fat 9g; poly fat 6g; insoluble fiber 5g; sugars 6g; protein 29g; vitamin a 883.9IU; vitamin c 114mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 6.9mg; vitamin b6 0.6mg; folate 24.7mcg; vitamin b12 0.3mcg; sodium 737mg; potassium 634mg; calcium 119mg; iron 3.9mg.
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