Bake-Off® Contest 43, 2008
Salt Lake City, Utah

Chicken Mole Poblano

Mole, the spicy traditional Mexican sauce, adds a flavor boost to easy chicken wraps.

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10 reviews.
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  • prep time 20 min
  • total time 45 min
  • ingredients 15
  • servings 4
 

Ingredients

1
cup Old El Paso™ Thick 'n Chunky salsa
1/4
cup JIF® Creamy Peanut Butter
1/4
cup raisins
1
small chipotle chile in adobo sauce (from 7-oz can), seeded
1/2
cup chicken broth
1
clove garlic, finely chopped
2
tablespoons semisweet chocolate chips
2
tablespoons ground ancho chile pepper or chili powder
1/2
teaspoon pumpkin pie spice
1/4
teaspoon ground coriander
1
lb boneless skinless chicken breasts
4
Old El Paso™ flour tortillas for burritos (from 11-oz package)
1
avocado, pitted, peeled and thinly sliced
1/2
cup crumbled queso fresco cheese or fresh mozzarella cheese
1/2
cup sour cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In blender or food processor, place salsa, peanut butter, raisins, chipotle chile, broth, garlic, chocolate chips, ground chile pepper, pumpkin pie spice and coriander. Cover; blend until smooth.
  • 2 In 12-inch skillet, place chicken breasts; add salsa mixture. Heat to boiling over medium heat, turning chicken occasionally to coat with sauce. Reduce heat to low. Cover; simmer about 20 minutes, stirring sauce occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken from skillet to cutting board; cut crosswise into 1/4-inch slices. Return chicken to skillet; stir to coat with sauce.
  • 3 Heat tortillas as directed on package. To serve, place each tortilla on serving plate; spoon 1/4 of the chicken and sauce mixture onto each tortilla. Top with avocado, cheese and sour cream. Fold tortillas in half over filling. Serve immediately.
  • 1 In blender or food processor, place salsa, peanut butter, raisins, chipotle chile, broth, garlic, chocolate chips, ground chile pepper, pumpkin pie spice and coriander. Cover; blend until smooth.
  • 2 In 12-inch skillet, place chicken breasts; add salsa mixture. Heat to boiling over medium heat, turning chicken occasionally to coat with sauce. Reduce heat to low. Cover; simmer about 20 minutes, stirring sauce occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken from skillet to cutting board; cut crosswise into 1/4-inch slices. Return chicken to skillet; stir to coat with sauce.
  • 3 Heat tortillas as directed on package. To serve, place each tortilla on serving plate; spoon 1/4 of the chicken and sauce mixture onto each tortilla. Top with avocado, cheese and sour cream. Fold tortillas in half over filling. Serve immediately.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
290),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
10g,
10%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
95mg
95%;
Sodium
1140mg
1140%;
Total Carbohydrate
48g
48%
(Dietary Fiber
6g
6%
  Sugars
13g
13%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
6%;
Calcium
20%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
®Jif is a trademark of The J.M. Smucker Company
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