Chicken Mole Poblano

Name: Chicken Mole Poblano
Prep time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
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

22 Ratings

11 Reviews

Prep 20 min
Total 45 min
Ingredients 15
Servings 4

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

By Pillsbury Kitchens

Updated December 15, 2008

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 630

Calories from Fat: 290

Total Fat: 32g; 49%

Saturated Fat: 10g; 50%

Trans Fat: 1 1/2g

Cholesterol: 95mg; 31%

Sodium: 1140mg; 47%

Potassium: 770mg; 22%

Total Carbohydrate: 48g; 16%

Dietary Fiber: 6g; 25%

Sugars: 13g

Protein: 37g

% Daily Value*:

Vitamin A: 40%; 40%

Vitamin C: 6%; 6%

Calcium: 20%; 20%

Iron: 20%; 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;