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Chicken Mole Poblano

(21)
  11 reviews
  • 20 min prep time
  • 45 min total time
  • 15 ingredients
  • 4 servings
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Mole, the spicy traditional Mexican sauce, adds a flavor boost to easy chicken wraps.

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

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

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.
 

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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