Spice up your summer watchlist with Chicken Mole Nachos from Muy Bueno! These bold, flavor-packed nachos layer crispy chips with tender shredded chicken smothered in rich, velvety mole, then topped with melty cheese and your favorite fixings. It’s the perfect bite for binge-watching the latest shows or diving into movie night. Whether you’re streaming solo or hosting a watch party, these nachos bring serious flavor to the screen—no remote required.
INGREDIENTS
Shredded Chicken:
- 4 pounds boneless skinless chicken breasts or thighs
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 onion, sliced
- 2 garlic cloves
- Water to cover
Mole Sauce:
- 4 dried ancho chiles or California red chile pods, stems and seeds removed
- water to cover
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 Roma tomatoes, chopped
- 4 cups reserved chicken broth
- 3 corn tostada shells, broken into large pieces
- ¼ cup peanut butter, plus 3 tablespoons
- 1 tablet Mexican chocolate, recommend Nestle-Abuelita
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Nachos
- 2 cups shredded chicken
- 1 cup mole sauce
- 10 cups tortilla chips
- 2 cups Monterey Jack cheese, shredded
Garnishes
- jalapeño slices
- crumbled queso fresco
- sliced radishes
- sliced avocados
- crema Mexicana or sour cream
- cilantro leaves
INSTRUCTIONS
- In a large pot, heat water, salt, onion, and chicken. Once it starts to boil, lower the heat and simmer for about 20 minutes. Transfer chicken to a plate to cool off, and then shred. Reserve the broth and onion.
- Slow Cooker Option: Place the chicken in a slow cooker and sprinkle it with salt and pepper. Add onion, garlic, and cover, and cook on low for 6 hours, or until the chicken is tender. Shred the chicken with forks.
- Mole Sauce: Place the chiles in a microwave-safe bowl, cover with water, and microwave on high for 5 minutes. Remove from the microwave, cover, and set aside to steep for 5 minutes.
- Heat oil in a large skillet or stockpot over medium heat. Add onion, garlic, tomatoes, and sauté for 8 minutes, until soft.
- Pour 4 cups of reserved broth and boiled onion into a blender and add sautéed ingredients. Add tostada pieces, peanut butter, chocolate, oregano, salt, and pepper, and blend until very smooth. Transfer the sauce to a large skillet.
- Bring to a boil, reduce heat, and simmer for 10 minutes, stirring continuously to keep it from sticking to the skillet.
- Nachos: Preheat the broiler.
- Mix together the shredded chicken and the mole sauce in a large bowl.
- Spread the tortilla chips evenly on a baking sheet and top them with the chicken mixture, cheese, and jalapeño slices, if using. Broil for 8 to 10 minutes, or until the cheese is melted and the chicken is warmed through. Remove from the oven.
- Top with garnishes of your choice. Serve warm.