Chicken Mole Tacos

YIELD: 8 portions

PORTION: 1 taco



1 tbsp. Canola Oil

1-1/4 lb. Chicken Breasts, boneless, skinless, cut into bite-size pieces

¼ tsp. Salt

¼ tsp. Ground Black Pepper

¾ c. Yellow Onion, thinly sliced

2 tbsp. Garlic, finely chopped

8 oz. (1 can) Hunt’s® Tomato Sauce

¾ c. Water

3 tbsp. Mole Paste

1 tbsp. Swiss Miss® Milk Chocolate Hot Cocoa Mix

¼ tsp. Ground Cinnamon

8- 6″ Corn or Flour Tortillas

½ c. Queso Fresco Cheese, crumbled

3 tbsp. Cilantro (optional garnish)

Pickled red onions (optional garnish)


  1. Heat oil in large skillet over medium-high heat. Meanwhile, sprinkle chicken with salt and pepper. Add chicken, onion and garlic to skillet; cook 5 minutes or until chicken is no longer pink, stirring occasionally.
  2. Stir in tomato sauce, water, mole paste, Hot Cocoa Mix and cinnamon. Reduce heat; simmer 10 minutes or until sauce thickens.
  3. Spoon chicken mole mixture on to tortillas, top with queso fresco, cilantro and pickled red onion.