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