Chicken Mole in Nacho Cheese Tortilla Shells

For taco Tuesday, or any day, these mole tacos are out-of-this-world.

Prep

Cook

Category: Main Course
Seasons All
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Ingredients

Ingredients

4 Oakdell cage-free eggs
1 9.25 oz bag nacho cheese tortilla chips
1 9.5 oz carton ready to eat mole
4 6-inch flour tortillas
2 cups rotisserie chicken, shredded
2 radishes, sliced
1/2 cup cotija cheese
green leaf lettuce

Chicken Mole in Nacho Cheese Tortilla Shells Directions

  1. Remove oven rack. Preheat your oven to 400 degrees. Place the tortilla chips in a food processor and pulse into fine crumbs, and pour them into a shallow dish.
  2. Add mole to a shallow dish. Dip both sides of each tortilla in the mole and then dip both sides in the tortilla crumbs. Fold tortillas over a wire of the oven rack. Place the rack back in the oven and bake until shells hold their shape, about 15 minutes.
  3. Stir in chicken with the remaining mole.
  4. In a large skillet, cook the eggs sunny side up over medium heat to desired doneness.
  5. Add chicken mole to each shell. Top with radish, cheese, lettuce, and egg.