• 2 shredded chicken breasts
  • 1 jar La Costeña Mole (9.0oz)
  • 1 can chicken broth
  • 1 Tbsp olive oil

How to

In a large skillet add olive oil to avoid paste from sticking, and then combine mole and chicken broth. Bring to a boil stirring constantly until it thickens. Add pre-cooked and shredded chicken. Serve with warm corn tortillas.

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