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Recipes
Chicken Mole Burritos
Chicken Mole Burritos
Chicken Mole Burritos
photo credit: Ev Thomas
Recipe from GourmetSleuth.com. This recipe uses a premade mole sauce which adds flavor and saves time. You can also use store-purchased rotisserie chicken with skin removed for further time-saving.
Recipe By:
GourmetSleuth
Prep
N/A
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Total
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Serves
4 Burritos
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Mexican Burrito
Mexican Chicken & Poultry
Chicken
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Ingredients
1
jar
San Angel Mole Negro (you will have extra, store for future use)
2
boneless
skinless chicken breasts
1/2
cup
shredded extra sharp cheddar cheese
1/2
medium
Haas avocado, seeded, peeled, sliced
4
green
onions (scallions), chopped
4
whole
wheat or white flour tortillas
Instructions
Put the chicken breasts in a large saucepan and pour in enough water to cover and bring to a boil. Lower the heat to a simmer and poach the chicken until it is cooked through, about 10 minutes. Drain, allow to cook on a cutting board.
Shred the chicken by pulling it apart with two forks, set aside.
Heat the mole in a small saucepan, place on low to keep warm.
Wrap the tortillas in aluminum foil and place them on a plate over point water for about 5 minutes. Alternately you can wrap in microwave-safe plastic wrap and heat in microwave about 1 minute.
Assemble Burritos
To fill the burritos, lay the warm tortillas on a counter. Dived the chicken mixture into 4 portions and spread in a strip down the center of each tortilla. Top each with avocado, cheese, and green onions. Spoon about 2-3 tablespoons sauce on top. Don't over saturate with sauce or the burritos will become soggy.
Fold up the bottom quarter of each tortilla and then roll from one side into a cylinder.
Serve seam-side down.
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Related Products
san angel cascabel sauce
$8.95
san angel mole rojo
$8.95
san angel mole negro
$8.95
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