Mole Chicken Wellington
A Mexican twist on an English classic. Boneless skinless chicken breast is coated in rich and delicious mole sauce, sprinkled with Cotija cheese and baked into tortilla and flaky pie crust.
3
Servings
20 m
Preparation
45 m
Cooking
1130
Calories
Ingredients
3 Fresh Boneless Skinless Chicken Breasts
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup mole sauce
3 tablespoons Cotija cheese, crumbled
3 flour tortillas
14 ounces pie crusts, prepared
| Calories | 1130 |
| Protein | 70 g |
| Total Fat | 53 g |
| Cholesterol | 155 mg |
| Sodium | 1740 mg |
| Total Carbohydrate | 92 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Preheat oven to 350°F.
2. Season chicken with salt and pepper. Divide mole sauce atop the chicken breasts, top with Cotija cheese and wrap with tortillas. Cut pie crust dough to the size needed to wrap and totally cover chicken breast. Bake, seam side down for 30-45 minutes until internal temperature reaches 170°F.
| Calories | 1130 |
| Protein | 70 g |
| Total Fat | 53 g |
| Cholesterol | 155 mg |
| Sodium | 1740 mg |
| Total Carbohydrate | 92 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique