Rotisserie Chicken Mole Tacos Recipe
Want to kick off the New Year with an easy recipe? Enjoy Rotisserie Chicken Mole Tacos Recipe, for a casual, buffet-style lunch or dinner. Set out the toppings and let guests serve themselves!
Friends, today I’m sharing a delicious Rotisserie Chicken Mole Tacos recipe. It’s so quick and easy, you won’t believe it. Fun for entertaining, too!
This past month was filled with so many activities and beautiful moments, I would love to share them over a meal with you, or even sit down for a cup of coffee.
With advent come and gone, we can hold in our hearts the promises of justice, hope, and reconciliation of all things for 2018!
We had so much fun together as a family over the holidays.
I am someone who naturally doesn’t like to slow down too much, or wait for things. Just ask my sisters about our growing up. But for 2018, I want to be more purposeful with relationships, more patient in lamenting with others, more joyous in celebratory times, more willing to listen, and to spend more time in writing, and sharing.
And of course I want to be more purposeful in feeding and bringing others around our table.
SO with joy and hope and courage and trust, I want to jump into 2018 feet first, with more delicious cooking and moments with friends and family!
Rotisserie Chicken Mole Tacos Recipe
Serving tacos for dinner is casual, and simple, as who doesn’t love a tasty taco? For Taco Tuesday, you may love these Chili Lime Fajita Steak Tacos or these Black Bean Tacos with Roasted Salsa. You may also love this Vegetarian spin, Crunch Black Bean Mozzarella Tacos.
If you’re short on time, buy rotisserie chicken. At our local grocery store, you can also buy cooked chicken breasts.
A thick, rich chocolate-y spicy sauce. So good!
For this recipe, cook the sauce for 10 minutes; add the chicken. Set out the taco toppings – you’ve got a small dinner party!
Happy 2018, Friends!
Get the Recipe:
Rotisserie Chicken Mole Tacos Recipe
Ingredients
- 1 8 oz. container prepared mole rojo, red (I used Dona Maria mole paste)
- Sugar to taste, I added 3 Tbsp.
- 2 Tbsp. smooth peanut butter
- Salt and pepper
- 2 cups low-sodium chicken broth
- 4 cups shredded chicken
- 12-16 8- inch corn tortillas
- 1 cup shredded Monterey Jack, 4 ounces
- Chopped cilantro
- Sour cream
- Tomatoes
- Lime wedges, for serving (optional)
Instructions
- In a medium skillet, whisk the mole into the broth and bring to a boil. Add the chicken, and simmer over moderately low heat for 5 minutes. Keep warm.
- Add sugar to taste, peanut butter, salt and pepper to taste. Stir and simmer for 5 more minutes.
- Wrap tortillas in a clean kitchen towel. Warm them in a microwave at high power for 2 minutes, or until hot and pliable.
- Lay out hot meat with warm tortillas and the toppings; let guests serve themselves. ENJOY!
More taco recipes: Sweet Potato Taco Bowls [Chelsea’s Messy Apron], Greek Tacos Recipe [Two Peas and Their Pod], Blackened Fish Tacos with Creamy Avocado Sauce [Foodie Crush].
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Yum!!! Here’s to a beautiful year!
Hi Sandy, does the peanut butter go in the sauce? Looks delicious!
Yes sorry, added that in :)