Chicken Mole Tortillas - Crock Pot (Slow Cooker)
Calories 474 (14% from fat)
Fat 7.4 gram
Saturated Fat 1.1 gram
Trans Fat 0 gram
Cholesterol 91 mg.
Sodium 307 mg.
Carb. 53 gram
Fiber 8 gram
Sugar 14 gram
Sugar Alcohol 0 gram
Protein 49 gram
2 cups chopped onion
1/3 cup raisins
5 cloves (5 tsp.) garlic, minced
2 Tbsp. toasted sesame seeds
1 or 2 finely chopped chilpotle chiles
(We used 2 Chilpotle Chile Peppers in Adobo Sauce.)
1/4 cup peanut butter
2 cans (14.5 oz. per can) no salt added diced tomatoes
2 Tbsp. Splenda
(We used the box that measures cup for cup like sugar.)
2 tsp. cinnamon, ground
2 Tbsp. + 1 tsp. chili powder
2 tsp. cumin, ground
3/4 tsp. coriander, ground
1/4 tsp. nutmeg, ground
1/4 cup + 1 Tbsp. unsweetened cocoa powder
3 lbs. boneless, skinless chicken breasts
16 (6-inch) corn tortillas
32 Tbsp. fat free sour cream
1. Put all the ingredients EXCEPT the last three (chicken, tortillas and sour cream) in the crock pot. Mix them all together. Then add the chicken breasts and mix them in.
2. Turn the crock-pot on low and cook for four hours. Then take chicken out and use two forks to shred it. Put the shredded chicken back in the pot and stir it all back together. Cook for one more hour.
3. Warm up corn tortillas, put 1/2 cup of chicken mole and two tablespoons sour cream on top, then wrap it up. Two stuffed tortillas make one serving.
Yield: 8 Servings - 2 Tortillas Per Serving
You can freeze individual portions for easy re-heating later.
Freeze one full cup of mole sauce per serving.
Microwave for approximately 3-5 minutes, keeping the container open a little to allow steam to escape. While chicken mole is heating, warm up the corn tortillas.