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 |
| Tags: |
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
- 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.
- 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.
- Stir in chicken with the remaining mole.
- In a large skillet, cook the eggs sunny side up over medium heat to desired doneness.
- Add chicken mole to each shell. Top with radish, cheese, lettuce, and egg.
