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Chicken Mole Nachos with Creamy Guacamole #PruebaElSaborDeKnorr

A delicious party appetizer or family style main dish, these mole nachos are absolutely delicious!

Ingredients

Scale
  • 2 chicken thighs from the Slow Cooker Chicken Mole recipe (leftovers), shredded
  • 111 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

  1. Heat oven to 385ºF.
  2. Line a cookie sheet with foil.
  3. Spread entire bag of tortilla chips over the cookie sheet in a singe layer as much as possible.
  4. Sprinkle chips with shredded cheese, black beans, olives, a drizzle of mole sauce, and the shredded chicken mole.
  5. Bake in the oven for 5 minutes or until the cheese starts melting. Remove from the oven.
  6. Use a wide spatula to transfer the nachos from the cookie sheet to a serving plate.
  7. Drizzle on more mole sauce if the chips look too dry. Add tomatoes, scallions, and cilantro.
  8. Add guacamole in dollops over the plate of nachos. Serve and enjoy!

Nutrition

Keywords: Mexican Food, Nachos, Appetizers

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