Chicken Mole Poblano
1 cup Old El Paso® Thick ‘n Chunky salsa
1/4 cup JIF® Creamy Peanut Butter
1/4 cup raisins
1 small chipotle chile in adobo sauce (from 7-oz can), seeded
1/2 cup chicken broth
1 clove garlic, finely chopped
2 tablespoons semisweet chocolate chips
2 tablespoons ground ancho chile pepper or chili powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground coriander
1 lb boneless skinless chicken breasts
4 Old El Paso® flour tortillas for burritos (from 11.5-oz package)
1 avocado, pitted, peeled and thinly sliced
1/2 cup crumbled queso fresco cheese or fresh mozzarella cheese
1/2 cup sour cream
1. In blender or food processor, place salsa, peanut butter, raisins, chipotle chile, broth, garlic, chocolate chips, ground chile pepper, pumpkin pie spice and coriander. Cover; blend until smooth.
2. In 12-inch skillet, place chicken breasts; add salsa mixture. Heat to boiling over medium heat, turning chicken occasionally to coat with sauce. Reduce heat to low. Cover; simmer about 20 minutes, stirring sauce occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken from skillet to cutting board; cut crosswise into 1/4-inch slices. Return chicken to skillet; stir to coat with sauce.
3. Heat tortillas as directed on package. To serve, place each tortilla on serving plate; spoon 1/4 of the chicken and sauce mixture onto each tortilla. Top with avocado, cheese and sour cream. Fold tortillas in half over filling. Serve immediately.
High Altitude (3500-6500 ft): No change.
1 Serving: Calories 630 (Calories from Fat 290); Total Fat 32g (Saturated Fat 10g, Trans Fat 1 1/2g); Cholesterol 95mg; Sodium 1140mg; Total Carbohydrate 48g (Dietary Fiber 6g, Sugars 13g); Protein 37g Percent Daily Value*: Vitamin A 40%; Vitamin C 6%; Calcium 20%; Iron 20% Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 5 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
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