Rotisserie Chicken Mole Tacos Recipe
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Rotisserie Chicken Mole Tacos Recipe

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 -8


  • 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)


  • 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!