Chicken Mole Nachos with Creamy Guacamole #PruebaElSaborDeKnorr
A delicious party appetizer or family style main dish, these mole nachos are absolutely delicious!
- Prep Time: 30 min
- Cook Time: 10 min
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 chicken thighs from the Slow Cooker Chicken Mole recipe (leftovers), shredded
- 1 – 11 oz bag of corn tortilla chips
- 2 cups of shredded Jack or Mexican blend cheese
- 2 tomatoes, diced
- 4 TBSP creamy guacamole (use the recipe above)
- 1 bunch of scallions (about 8), diced
- cilantro for garnish
Instructions
- Heat oven to 385ºF.
- Line a cookie sheet with foil.
- Spread entire bag of tortilla chips over the cookie sheet in a singe layer as much as possible.
- Sprinkle chips with shredded cheese, black beans, olives, a drizzle of mole sauce, and the shredded chicken mole.
- Bake in the oven for 5 minutes or until the cheese starts melting. Remove from the oven.
- Use a wide spatula to transfer the nachos from the cookie sheet to a serving plate.
- Drizzle on more mole sauce if the chips look too dry. Add tomatoes, scallions, and cilantro.
- Add guacamole in dollops over the plate of nachos. Serve and enjoy!
Nutrition
- Serving Size: 1
- Calories: 104
- Sugar: 1.8 g
- Sodium: 397.3 mg
- Fat: 5.6 g
- Carbohydrates: 7 g
- Protein: 6.9 g
- Cholesterol: 14.9 mg
